Our Liquor was born in 1885 with the name Elisir Lungavita and immediately received notable recognition. If you continue without changing your cookies settings, we’ll assume you’re happy with the use of all cookies on our site. Also sign me up for newsletters so I can get special offers, recommendations, and expert advice to my inbox! The recipe for Amaro Montenegro includes more than 40 botanicals, divided into three categories: citrus, bitter-sweet and herbaceous. While the big brands have very successfully muscled their way onto the back bar there are still plenty of boutique producers out there, and not just in Italy.

Destined for career in the church, he went against his family wishes and start travelling packing nothing more than his love of alchemy and his lighthearted spirit of adventure, he traveled the world and experienced a vibrant mixture of cultures and ideas. Its strong bitter flavour is artichoke based but is enriched by a mixture of 13 different herbs, plants and roots, bringing out heady botanical aromas and flavours. He sites Jelinek Fernet from Czech Republic as an example which is much rounder and juicy than Fernet Branca and has almost no menthol. To make Amaro Montenegro we select 40 aromatic herbs, in particular spices, dried fruit, roots, seeds, barks, citrus peel, rhizomes, flowers and woods from the four corners of the world.Discover more about “Made in Italy”, a label synonymous throughout the world with refined materials, attention to detail, and creativity. Years later, marking the marriage of the charming Princess Elena of Montenegro to Prince Vittorio Emanuele III, Stanislao decided to dedicate his storied elixir to her royal highness, chanGing it name to Amaro Montenegro. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.

Thanks to its low ABV and bitter-sweet flavour profile, can be enjoyed simply on its own or, when mixed, creates refreshing and light cocktails.Thanks to the careful selection of 40 herbs and botanicals chosen in accordance with the closely-guarded recipe, Amaro Montenegro's taste is characterized by a pleasing blend of sweet and bitter notes. Known as a great all-rounder Peychaud’s can be mixed with virtually anything to create a complex flavour profile.

Similar liqueurs are produced in other parts of Europe but the term amaro is usually only to applied Italian products, although it is not defined in the E. Just examine the labels of a handful and you'll see that all give the same basic and vague information: "a proprietary blend of herbs from our region in a 100-year-old recipe made in the traditional way. It was invented in 1895 by Stanislao Cobianchi, named after Princess Elena of Montenegro who married the future king of Italy. Made in Bologna in 1885 by the young rebel genius Stanislao Cobianchi, Amaro Montenegro was an instant success.There is a bitterness that lurks in the background but it's more than balanced by the delicious zesty orange flavours present here. Because of the vastly different herbs used, however, one amaro isn't exactly interchangeable for another.

The report released alongside the book said "whichever brands reign supreme, though, we don't expect amaro to fall out of favour with bartenders anywhere in the foreseeable future. You must be at least 18 years of age to purchase and receive wine and spirits in the United Kingdom. Stanislao designed the bottle shape, similar to an alchemist’s vial, as a visual nod to the complexity of the amaro within.

Amaro Montenegro was first produced by Stanislao Cobianchi in the late 19th century and is named after Princess Elena of Montenegro. If you are concerned about allergens we would always recommend you check the product label before use. were promptly put together : 1st - Amaro Montenegro over ice and Ginger Beer + a slice of Lime, 2nd - Amaro Montenegro over ice and Cranberry + a slice of Lime. This intriguing spin on the Negroni features Amaro Montenegro, with hints of rose and an herbal bitter finish.