Bittric Amaro

Trentino-Alto Adige, Italy
The principal ingredient is assenzio, a variety of wormwood. A complementary blend of alpine herbs, citrus and spice frame and lighten the classic bitter profile. True to its origins, the aromas evoke a summer forest in all its verdant splendor. 24%

Valpolicella, Veneto, Italy
Opaque violet with brick red. Vanilla bean, coffee, and spice. Fresh spices with hints of coffee and vanilla. Long, soft finish with lingering spice notes and a subtle sweetness. 21.5%

Muccia, Italy
This intriguing amaro is obtained from a decoction of herbs, roots and barks which are prepared over a wood fire. Only pure honey is used to sweeten this blend. 21%

Basilicata, Italy
 Sweet, slightly like root beer with a bit of earthy bitterness. Then it becomes less bitter, with allspice and herbal notes. Bitterness comes back on the finish in an herbally way. There are also hints of citrus peel and caramel.. 28%

Trinidad and Tobago
Deep polished amber with bronze highlights. First aromas are an aromatic spiced bouquet with caramel. As we get closer to the spirits, there are distinct notes of cinnamon, liquorice and citrus followed by strong chocolate with hints of toasted sugar. Enters the palate with cinnamon and toasted caramel flavours. As the liquid fills the mouth with pleasant bitter and liquorice notes, the finish fades into lasting flavours of chocolate and sweet herbs. 35%

Rabarbaro, Trento – Italy
Unusual marriage of smokiness and bitter woodsiness. Made from alpine herbs and the root of Chinese rhubarb. 20%

Padua, Italy
Flavored with bitter orange, gentian, rhubarb, and cinchona, among other ingredients, it is quite a bit less bitter than Campari, the amaro to which it is frequently compared. 22%

Caltanissetta, Sicily
Mouth-coating and bittersweet taste, carrying hints of orange and licorice, balanced with notes of myrtle, juniper berries, rosemary, and sage.  29%

Milan, Italy
A medium brown color and opaque. It’s intensely minty, with not only mint, but the cooling effect of menthol as well. It’s a step sweeter than Fernet Branca, which masks the firm bitterness, pushing it to the finish. 30%

France
It smells and tastes strongly of red fruits like plums and cherries, but also herbs and licorice. The palate has a medium bodied texture, and has both the herbal bitterness of gentian and the chalky bitterness of chinchona intermixed with honey, plums and herbal flavors 16%

Valtelline, Italy
Wormwood, yarro, juniper, and gentian. 42%

Canelli d’Asti, Italy
Primarily flavored with cardoon and blessed thistle. 34%

Novara, Italy
Herbal aromas. Bitter, sweet. Fruit and herb flavors. 24%

Aldeno, Italy
Traditional Italian red bitter for the Spritz. Pleasant dry finish from a traditional wine base.  11%

Voiron (Isère), France
A sweet, spicy, and smooth flavor, with a distinctly herbal finish including mint, sage, gentian, apple, and vanilla.  55%

Voiron (Isère), France
Yellow Chartreuse is sweeter than Green Chartreuse. Yellow Chartreuse is noted with flavors of honey, saffron, and anise spice.  43%

Piedmont , Italy
Among the flavoring herbs and spices, the protagonists are artemisia and citrus fruits which, with cinchona, give balanced bitter and citrus tones, which characterize Cocchi’s style. The taste is therefore rich, with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, slightly camphorated hints and notes of rosemary arrive in the finish. Among the minor ingredients there are herbs and woods with unique scents such as sandalwood, musk, myrrh, nutmeg. 16%

Veneto, Italy
White stone fruit, marzipan and a soft bitterness comes through on the palate. The gentian flavor is noticeable but delicate, masterfully balanced with the sweetness of this aperitivo. 13.5%

Termoli, Italy
It is made from 13 herbs and plants, predominant among which is the artichoke (Cynara scolymus), from which the drink derives its name.  16.5%

Termoli, Italy
 The original Cynar has a puckering, bitter crackle, Cynar 70 allows deeper, darker, sweeter notes to emerge, reminiscent of coffee and dark chocolate gilded with orange peel and cinnamon. After a silky crescendo of complex flavor, it glides into a characteristically bitter, but not puckering finish.  35%

Savoy, France
A legendary herbal liqueur that dates back hundreds of years to the Alpine Mountain region in Europe. Prominent among 30 local herbs is Génépy, or “mountain sage”. 45%

Piedmont , Italy
 Vermouth Amaro Cocchi has been created according to the original recipe by Giulio Cocchi where Artemisia was enriched with rhubarb, quassia wood, chiretta and a double infusion of cinchona.
The addition of Barolo Chinato to the base wine gives delicately red nuances and a further soft and complex note – totally Cocchi style. 35%

Sicily
 Bold, complex, savory digestivo with a long, bitter finish. Among the few remaining amari with a wine base (dry Marsala). 16%

Milan, Italy
Made from an unchanged 175 year old family recipe, this spirit is a complex mix of 27 herbs and botanicals including mint, ginger, rhubarb, saffron, and chamomile. 39%

Livorno, Italy
It’s made with a blend of 30 herbs, spices and plant extracts. 42.3%

Livorno, Italy
It’s a beautifully balanced bitter with a surprisingly fresh Mediterranean palate. Vibrant notes of orange, bergamot, bitter orange, chinotto, tangerine and grapefruit are combined to create a symphony of citrus. 24%

Wolfenbüttel, Germany
Based on a complex blending of 56 different herbs, blossoms, roots and fruits that makes Jagermeister’s premium taste so distinctive. 35%

Wolfenbüttel, Germany
Made with 100% Arabica beans, Jägermeister Cold Brew delivers the smoothness of cold brew coffee and the complex notes of Jägermeister with just a hint of rich cacao chocolate. 33%

Padova, Italy
The result of a well balanced infusion of various herbs, roots and different kind of citrus fruits. 11%

Torino, Italy
Characterised by three rare botanicals, saffron, angostura and calumba. 47%

Ascoli Piceno, Italy
This remarkable blend of aromatic fruits, herbs, and spices creates a perfectly balanced digestivo that is neither overly bitter, nor overly sweet. 32%

Bologna, Italy
A bitter-sweet Italian liqueur created in Bologna in 1885 by alchemist and explorer, Stanislao Cobianchi. 23%

Luhacovice, Czech Republic
Made with a grape distillete base, which makes it a lighter style. It has a light caramel with a hint of mint. the finish has spice with balanced botanicals. 38%

Auvergne, France
Classic French aperitif: bitter, refreshing, complex. Vegetal/cut-grass notes; hints of citrus peel, mint and anise. Adds earthy, bitter and floral notes to mixed drinks. 16%

Thuir, France
Made by macerating gentian roots in grape neutral alcohol the double distilled and blended with herbs and other botanicals and aged for in well seasoned casks for 18 months. 20%

Piedmont, Italy
Named for Milan’s Zucca bar (now called the “Camparino”) where it was first made and served, this classic amaro is made with chinese rhubarb, citrus zest, cardamom, and other proprietary ingredients. It’s big and rich, but also tart and slightly smoky, with a perfect balance of earthy bitterness and lush sweetness.  30%

Budapest, Hungary
An alcoholic, bitter tincture made up of 40 herbs and spices from all across the world. It has a dark color and it tastes quite bitter. 40%