An Italian Institution.
Few things are more Italian than a glass of amaro. Dating back centuries, this herbal liqueur was first crafted by monks believing it had supernatural powers. Production soon moved from small monasteries to expansive plants. The distillation process varied, but typically centered around a unique combination of herbs and spices that were infused into a rich spirit after maceration. Secrecy always remained integral – so much so that only a few family members of each generation knew the recipes, with different amaro variations including everything from flowers to roots. While the ingredients remained relatively unknown, its popularity grew rapidly.