The Amaro liquor

Amaro is a bitter liqueur whose origin goes back to Middle Age, when the monks used to produce medical elixirs in the monasteries with officinal plants grown in their botanical gardens.
Italy holds the leadership in the production and it’s where the Amaro was created at the end of the Middle Age, for this reason this is one of our most representative products and every single region has one or more as a typical digestive liquor.
The first productions date back to 1300 and, until 1500, they were just for a pharmacological use: the famous elixir was really considered a treatment for many diseases and recommended by monks; only after Indian and South American spices were imported, the taste changed so much that during the Renaissance the amaro liquor was introduced at the Court of Caterina de’ Medici and be definitely successful mid 1800 in the salons of the aristocracy.
With the addition of sugar in modern times, the amaro lost its curative purpose and became a very appreciated digestive liquor, with a more delicate and delightful taste.

After a period in which the interest and the habit of drinking a shot of amaro dropped, the historical brands of the Italian liquors are back on top of success, thanks to the fact that the amari are used for the preparation of several cocktails and long drinks, along with the renewed habit of sipping them after meals.