Amaro x Amore - IMBIBE 2016
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The document discusses the history and characteristics of Italian amari, highlighting their medicinal origins in ancient herb lore and their evolution through monastic traditions. It details various types of amaro, their unique botanical ingredients, and notable brands, emphasizing the complexity and versatility of flavors in cocktails. Each amaro is presented with production details and taste profiles, showcasing Italy's rich heritage in bitter liqueurs.
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Amaro x Amore - IMBIBE 2016
- 1. AMARO per AMORE …Not all things bitter leave a bad taste in your mouth and this exactly the case with the history of Italian Amari… GIUSEPE GALLO
- 2. #AMAROXAMORE www.slideshare.net/peppegallo @MrGiuseppeGallo Facebook/italspirits by Giuseppe Gallo giuseppemrgallo
- 3. From Medicine… Hippocrates & Plinius 2000b.c
- 4. To Monks… • Elixir-making often took place in monasteries, which had long been the repositories of herb lore. • In much of central and northern Europe, monks made their liqueurs out of plants, roots and fruit.
- 5. Let the drink be thy medicine... Many of the Bitters that survive today do so because of their ‘healing powers’. They built on old knowledge of herbs and spices that were known to soothe, aid and calm mind and body. They worked as a medicine of sorts because of the properties contained in the ingredients used.
- 6. BOTANICALS Liquorice - laxative, liver detoxifyier, stimulates adrenaline Nutmeg - treats flatulence, aphrodisiac, increases effect of alcohol Cardamom - sweetens breath, antispasmodic, digestive, stimulant Juniper - treats colds, acne, cystitis, eczema, rheumatism, cellulite Cloves - anaesthetic, antiseptic Star Anise - promotes appetite, aids digestion, relieves chest pain
- 7. TIMELINE GREECE Monks Vermouth Elixirs AmaroRosolio Bitterall’uso d’Olanda • G.Campari • U.Salerno• Mulassano• A.Carpano
- 8. The Botanicals • Herbs • Roots • Seeds • Rhizomes • Leaves • Flowers • Nuts
- 9. Science of extractions Distillation Maceration Cold pressing Perculation Many others
- 10. ITALIA : Amaro per Amore 6. CYNAR & CYNAR 70PROOF 5. AMARO SIBILLA 4. L’AMARO dell’ERBORISTA 3. AMARO LUCANO & ANNIVERSARIO 2. AMARO DEL CAPO 1. AVERNA 7. MONTENEGRO 8. AMARO NARDINI 9. NARDINI RABARBARO 10. FERNET DRAPO’ 11. BLACK NOTE AMARO 1 2 3 4/5 6 7 8/9 10/11
- 12. Amaro Averna Produced in Sicily since 1868 29% abv Citrus note mixed with herbs such as juniper, rosemary, sage and hint of myrtle. A beautiful introduction to the Amaro category Soft bitter with smooth taste
- 13. Amaro del Capo • Produced by Caffo family in Calabria • 29 different herbs and spice at base • Citrus notes of bitter orange and mandarin, spiciness by juniper and long note of liquorice • Drink over ice or cold
- 14. Amaro Lucano • Produced by Vena’s family since 1894c in Basilicata • Over 30 botanicals • Herbal top notes from Artemisias (Absinthium and Pontica) with slightly after taste of angelica and achillea moscata • Versatile for cocktails and delicious on its own over ice
- 15. ANNIVERSARIO Produced in Basilicata since 1894c to celebrate the company 120th anniversary 34% Abv Over 30 herbs and spice, wormwood, gentian and holy thistle Complex, rich and full bodied. Only for connoisseur
- 16. Amaro Sibilla Produced in le Monti Sibillini (Marche) since 1868c based on Girolamo varnelli recipe 34% Abv Dry stile of Amaro with heavy gentian note, dry fruits with hint of coffee Sweetened with honey from Monte Sibillini Excellent with coffee, complex Amaro with velvety-texture, bitter herbs and dry fruits
- 17. Amaro dell’Erborista • Produced in le Marche since mid 20th century • 21%Abv • Rhubarb root with gentian and herbal after taste. • Sweetener with honey from Monte Sibillini. The only Amaro made without filtration • Complex and sophisticated, this Amaro offers rich sultan, rhubarb and sandalwood.
- 18. Amaro Montenegro Produced in Bologna 23%Abv since 1885c Citrus such as lemon peel, bitter orange peel, red cherry and white tea Bitter sweet intro to the category, with slightly tangerine/mandarin after kick. Versatile amaro for cocktails with other spirits such as Mezcal or Whiskey
- 19. Amaro Nardini • Produced in Bassano del Grappa since 1779c • 31% Abv • Bitter sweet Amaro with peppermint, main notes of orange peel and liquorice • Great modifier in cocktails such as : • Manhattan or Julep, traditionally serve with tonic or soda in Italy
- 20. Rabarbaro Nardini • Made by Distilleria Nardini in Bassano del Grappa • 19%Abv • Main botanical is Chinese rhubarb root • Unconventional and unique style • Great to be mixed with Chinotto Soda
- 21. Cynar • Created on 1952c in Venice by philanthropist Angelo Delle Molle • 16.5% Abv • 13 herbs and spice in the formulation with artichoke as main note • ( the name comes from - CYNARINA) • Modern style of Amaro with perfect bitter sweet balance for cocktails
- 22. Cynar 70proof • Reintroduced in 2016 as limited edition by Gruppo Campari • 35%Abv • Herbal note with touch of caramel at the end. Extremely smooth and pleasant for a high proof amaro • Straight and on the rocks
- 23. Fernet Drapo’ • Created by Giovanni Negro in Turin in 2014 • 39% Abv • New style of Fernet, created for bartender • Aloe ferox with heavy roots after taste but with a surprising hint of peppermint at the end • Great ingredients for cocktails and entry level Fernet drinkers
- 24. Black Note Amaro • Produced by Drapo company since 2014c • 21% Abv • Spice amaro with cloves, cinnamon and mace at base • Biter sweet amaro with slightly after taste of mocha, pepper and orange citrus • Great for coffee cocktails
- 25. www.slideshare.net/peppegallo @MrGiuseppeGallo Facebook/italspirits giuseppemrgallo Copyright © 2015 ITALSPIRITS LTD. All rights reserved. No part of the materials including graphics or logos, available in this document may be copied or download