Made a bunch of concoctions last night with a group of friends and each one is filled with a different mix! Had never used pawpaw before so fingers crossed it works out well. Dug out the fruit and removed skins and seeds.

Where do I find exciting, vintage, or noteworthy bottles? I see so many people have insanely cool collections and I would love to begin my journey in collecting. Are there auction sites? Do I get the from liquor reps through my bar? Is there another way I can find them and do research?

I can’t seem to find a definitive answer online - is it safe to use camphorweed leaves and flowers in my fall amaro? I use 190 proof grain alcohol and let the amaro sit for 5 weeks.

I bought this bottle a couple years ago and have been sitting on it since. I believe it was sold sometime between 1907-1919 based on the tax stamp. It's also 49%, which I also have not seen otherwise. Anyone come across something like this before?

Three tasting notes one word and one word only for each along with a suggested serve. Pulling more and more amari from my collection over the next few weeks.

Meletti
- Gummy bears
- Anise
- Lilac flowers
- Shots

Vigo Amaro
- licorice
- moss
- dirt
- give to a friend

Montenegro
- Orange
- Cinammon
- Apple pie spice
- shots and cocktails

Vicario
- Lemon
- hay straw / grass
- fennel seed
- sipper

Alpino
- band aids / coins
- caramel
- pine sap
- shots or amaro caldo

Short review of the MZero Sea Amaro. I finally cracked this one open the other night. Brought it back from Italy in the Spring, after finding it in FCO duty free… always room for one more bottle.

It had three notes that really stood out: cola + lemon + salinity. The lemon was interesting as it had the distinctive “Amalfi coast limoncello” feel to it: more floral and bright.

Medium - bitterness
Medium + sweetness

Overall an easy sipper and an interesting bottle from Calabria. Cheers folks.

heres a few i made w my good friend dan whos also in here. post your favs

1 oz mezcal

1 oz novasalus

0.5 maraschino

dash mole bitters

dash ango

also

1.5 st george dry rye or genever type spirit

1 skinos (mastiha, greek pine sap liqueur fyi. there are numerous brands)

0.5 novasalus

also

1 terroir gin

1 gran classico bitter

0.25 or less castelvetrano olive juice

0.25 or less elisir novasalus

2 dashes celery bitters

fee's rhubarb bitters

lastly

2 coruba

1 licor 43

0.25 elisir novasalus

5-10 dashes angostura bitters

post your favs. this shit is absolutely usable in drinks, dont let the media lie to you about novasalus

Yes, it's negroni week, so I've been playing with all different kinds of tweaks, and out of all of them, my favorite is this one.

not an amaro obviously but just popping in to say i wrapped up a bottle of this and i will say i think im good on this product lol. not even that gingery. doesnt need to be in your bar

that said, the last drink i made with it was a banger. idk if you have tried adding ginger to your negronis but lemme tell you. and i think you can just kill the canton and still rip this:

1 old tom gin

1 campari

1 well sweet vermouth

0.5 canton

and like idk call it 3 bar spoons ginger syrup

slaps

hope youre all doing well

I'm familiar pairing a drinking and tasting for wine with cheese, bourbon with chocolate, or vermouth with chocolate, but what about amaro? Are there any standards or generally accepted foods to pair in a tasting for amaro? My tasting last night got me thinking what I could pair it with. Crackers? Pasta? LOL.

Some of my favorite amari. Three word tasting notes that I wrote down on each piece of paper along with a suggested serve

Zucca
- bitter orange
- black cherry
- tree bark
- serve nest or amaro caldo

Amaro Importante
- crest toothpaste
- chamomile
- orange zest
- serve chilled or spritz

San Simone
- cinnamon
- caramel
- pumpkin pie
- serve neat or negroni

See the Elephant
- bubble gum
- root beer
- cacao nibs
- serve shakerato or black manhattan

Rucolino
- mint
- chocolate
- pepper spice
- serve neat or boulevardier

Restock on Braulio, or something new? I’m canadian so preferably something I can’t get here.

my uncle gave me this bottle out of his mini bar. that one survived quite some time there.

Thanks for all the recs, I loaded up!

(No affiliation, just a friendly heads up)

They only run this sale a few times a year, great way to grab rare/hard to get Amaro.

Getting ready for a vintages tasting night.

Salute!

Made myself a little app to track and rank my collection/Amari i’ve tried. Allows you to add new bottles to your shelf and compare them to previous bottles (ranking happens like Beli for those familiar). Added a “hunt” tab to track those top ranked Amari!!

Also have a fun feature where you can upload a photo of a shelf (like when you’re in a liquor store) and it will recommend a bottle that’s not in your collection that the AI thinks you’ll love based on your existing rankings.

Not shilling but just wanted to share w my fellow Amaro lovers lol

The Thief in Walla Walla has some great selection. I have a bunch of these but might get at least one.

Just picked up a bottle of Tanica on a weekend walk. According to the makers it’s “designed to spritz” and at 17% it sits between Campari and Aperol in the alcohol stakes.

It is made with native Australian botanicals with the native plum a key feature. That leads to a lovely red colour but it’s definitely bittersweet rather than bitter.

First taste was on the rocks and then as a spritz. Overall an interesting option. I like supporting local producers but my personal preference is something a little more bitter.

Made up 2 bottles (1 each) of 8 Amaro Sazerac, one with Amere Nouvelle, one with China China (according to Sother that’s what they use now).

Incredible how similar they taste! Love having it on hand for late nights or wanting a quick drink.

Hi there everyone! I am a beginner in the amaro sipping world, but have definitely found a new niche to sip on at the end of the evening. I currently run a restaurant with a wine program, one unfortunate side effect is wine that is oxidized and we won't serve, I was thinking about possibly making a few random bottles of wine based amaro, maybe giving it out as a few gifts to some of our great regulars, is this a useful second life I can give the wine? Is there any tips or tricks I should think about?

Part two of the suitcase amaro haul from the latest trip. We grabbed a couple bottles at Naples duty free, then hunted for amaro in Belgium. Not a great selection of amaro in Ghent, but a few interesting bottles that I’m definitely looking forward to.

* Gargiulo Coloniali, Amaro Don Carlo
(30% abv, Eboli (SA), Campania)
* Silvio Carta Srl, CartAmaro
(34% abv, Zeddiani (OR), Sardegna)
* Antica Distilleria Petrone s.r.l., AmaRè Nobile Amaro Campano
(33% abv, Mondragone (CE), Campania)
* Distillerie Russo, Panorama Amaro Con Vista
(30% abv, Mercato San Severino (SA), Campania)
* Distillerie Valentini, Valentini Bitter
(25% abv, Salorno (BZ), Trentino-Alto Adige)