Montenegro Amaro Italiano Bitter

$44.99

This product is available in: CA, CT, DC, FL, IL, KY, MI, MO, NE, NH, NJ, NY, ND, TX Unfortunately, we can't ship to PO Boxes and APO addresses.

Size750mL Proof46 (23% ABV)
First crafted by Stanislao Cobianchi in Bologna, Italy, in 1885, this award-winning amaro is still made using the original secret recipe and production methods. The recipe calls for 40 botanicals from all over the world.

This product is available in: CA, CT, DC, FL, IL, KY, MI, MO, NE, NH, NJ, NY, ND, TX Unfortunately, we can't ship to PO Boxes and APO addresses.

Notes

Note:  Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.

About Montenegro Amaro Italiano Bitter

The flavors and aromas are extracted via boiling, maceration, and distillation. 12 essential extracts are produced, then synthesized into 6 tasting notes: bitter & herbaceous, spicy & floral, sweet & roasted, fresh & balsamic, fruity & vegetal, and warm & tropical. The final ingredient is called "premio", a micro-distillation of 5 botanicals that is crafted by the Master Herbalist in secret. Only 1 liter of this mysterious liquid is needed per 15,000 liters of the amaro, yet it brings the mystical finishing touch to the finished product.

Get your bottle of this award-winning amaro today!

About Amaro Montenegro

Amaro Montenegro dates back to 1885 when Stanislao Cobianchi crafted an amaro in Bologna, Italy. Originally named Elisivir Lungavita, its secret recipe contained 40 botanicals that Cobianchi gathered from around the world including rinds, woods, seeds, rhizomes, flowers, fruits, citrus peels, roots, stems, and leaves. A decade later, the drink was renamed in honor of Princess Elena of Montenegro, who married the prince and later King Victor Emmanuel III of Italy. Cobianchi, being a perfectionist, spent 4 years developing the recipe and designing a unique vial-shaped bottle.

Today, the traditional amaro is produced in San Lazzaro di Savena, a province of Bologna. The ingredients and production process remain the same and only a select few know the exact recipe, the Master Herbalist being one. The secret blend divides the ingredients into 3 groups. Nutmeg, cloves, and cinnamon are there for the sweetness, artemisia blend, marjoram, oregano, and coriander seeds make up the bitter and herbaceous components, while sweet & bitter oranges and petite dried oranges are there for the citrusy notes.

About Liqueur

This typical aperitif has its origins in 13th century Italy where it was used for medicinal purposes. The liqueur is produced worldwide and can have all sorts of flavor profiles, from fruit, spices, nuts, and even cream, and has a low proof of 15 to 30% ABV.


Liqueur can be enjoyed in many different fashions, from drinking neat, in cocktails, served with coffee, or even used for cooking.


Check out our impressive selection of liqueurs, choose among the best-reviewed liqueurs or explore the best liqueurs under $50

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It's light and bright with citrus, floral, cinnamon, and cardamom aromas on the nose. The palate is rich with a gentle honey sweetness, spice, floral, and bitter notes. The finish is long with the wormwood bitterness sticking around the longest.
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