Best Amaro

Campari is a distinctly Italian liqueur produced since 1860. Its signature bitter flavor comes from a blend of herbs, citrus peel, and other botanicals. The product’s vibrant red hue is characteristic and it's commonly used as an aperitif or ingredient in cocktails like the Negroni. Campari appeals...

Amaro Nonino Quintessentia is a complex Italian liqueur crafted by the Nonino distillery in Friuli. It’s created using a base of aged grappa infused with alpine botanicals and matured in multiple types of oak barrels including sherry and Sauternes. This unique aging process contributes to its rich,...

Varnelli Amaro dell’Erborista is an Italian liqueur produced by the Varnelli distillery in Macerata. It's notable for its unfiltered production method and use of wild mountain herbs, reflecting a traditional artisan recipe passed down through generations. This digestif is appreciated by those seekin...

Sfumato Rabarbaro is an Italian liqueur crafted by Cappelletti in Trentino. It utilizes Chinese rhubarb – rabarbaro cinese – as its primary ingredient, creating a distinctive smoky and earthy bitterness. This amaro’s unique profile makes it suitable for those seeking complex bitter flavors, particul...

Braulio Riserva Speciale is a distinctive Italian liqueur crafted as a mature amaro. It’s notable for its extended alpine aging process, typically at least three years in small oak casks. This maturation develops a rich and layered flavor profile with pronounced woody notes characteristic of the reg...

Fernet Vallet is a Mexican liqueur crafted by the Vallet distillery. It represents an important historical link to early Italian fernet production, specifically as one of the first outside of Italy. This herbal digestif draws on 19th-century European spirit traditions and remains popular with those...

Suze is a French liqueur notable for its complex bitter flavor profile. It’s crafted primarily with gentian root sourced from mountainous regions of France. This spirit, popular as an aperitif, appeals to bartenders and consumers seeking nuanced bitterness and herbal notes in cocktails or enjoyed ne...

Aperitivo Cappelletti is a traditional Italian liqueur crafted by the Cappelletti family in Trentino-Alto Adige. This wine-based amaro offers a distinctive crimson hue achieved naturally and boasts a balanced bitterness suitable for aperitivo service or pairing with food. It’s particularly appealing...

Cynar is a distinctive Italian liqueur produced since 1952. It derives its unique flavor from Cynara scolymus, the artichoke plant, combined with thirteen other herbs and botanicals. This creates an intensely bitter, vegetal aperitif appreciated by cocktail enthusiasts and those seeking complex, ear...

Fernet-Branca is a highly bitter Italian amaro created in Milan in 1845 by Bernardino Branca and produced by Fratelli Branca Distillerie. Made from a secret recipe of 27 herbs and botanicals sourced from four continents, it has a dark brown color and intensely bitter, complex flavor profile with not...

Bonal Gentiane-Quina is a French liqueur produced since 1865 by the Bonal family. It’s crafted through macerating gentian root and cinchona bark in fortified wine, resulting in a distinctive bitter flavor profile. This traditional aperitif is often enjoyed neat or with soda water, appealing to those...

Select Aperitivo is a traditional Italian liqueur originating from Venice. Produced since 1920, it’s notable as a cornerstone of Venetian aperitivo culture and historically vital to the preparation of the classic Spritz cocktail. This amaro, favored by bartenders and enthusiasts seeking authentic Ve...

Byrrh Grand Quinquina is a French wine based aperitif created in 1866 by brothers Simon and Pallade Violet in Thuir, in the Roussillon region. It is made from red wine flavored with quinine and other botanicals, placing it in the quinquina tradition alongside fortified aperitif wines. Its bitterswee...

Amaro Sibilla is an Italian herbal liqueur made by the Varnelli family in the Marche region. Named for the Sibillini Mountains, it belongs to the amaro tradition of bittersweet digestifs produced by infusing alcohol with botanical ingredients. Its formulation is associated with herbs, roots, bark, a...

Aperol is an Italian bitter aperitif introduced by brothers Luigi and Silvio Barbieri in Padua in 1919. It is distinguished by its orange color, relatively low alcohol content, and bittersweet profile shaped by citrus, herbs, and roots. Aperol is commonly served with prosecco and soda water in an Ap...

Zwack Unicum is a traditional Hungarian herbal bitters first produced in 1790 by the Zwack family. The liqueur is made from a secret blend of more than forty different herbs and spices, which are macerated, distilled, and subsequently aged in oak casks. It is commonly consumed as a digestif in Hunga...

Salers is a French gentian-based aperitif produced in the commune of Riom-ès-Montagnes in the Auvergne region. It is named after the nearby town of Salers and is made by infusing alcohol with the roots of the green gentian plant, which is harvested from the volcanic soils of the Massif Central. Dist...

Amaro Nardini is an Italian herbal liqueur produced by the Nardini distillery in Bassano del Grappa, Veneto. Founded in 1779 by Bortolo Nardini, it is one of the oldest active distilleries in Italy. This amaro is made using grappa as its base, which is then infused with a secret blend of herbs, root...

Amaro Montenegro is an Italian herbal liqueur that has been produced in Bologna since 1885. Originally named Elisir Lungavita, the recipe was formulated by Stanislao Cobianchi and involves blending approximately 40 botanicals, including vanilla, orange peel, and coriander. The production utilizes a...

Ramazzotti Amaro is an Italian herbal liqueur created in Milan in 1815 by Ausano Ramazzotti. The medium-bitter digestif is formulated from a blend of 33 herbs, roots, and spices sourced globally, giving it a dark brown color and notes of orange and mint. It is commonly consumed neat, over ice, or wi...

Italian bitter liqueur produced in Milan and primarily flavored with Chinese rhubarb (rabarbaro cinese), yielding a dark color and a dry, earthy bitterness associated with the Milanese aperitivo tradition.

Amaro Ramazzotti is an Italian herbal liqueur first produced in Milan in 1815 by Ausano Ramazzotti. It is formulated from a proprietary blend of 33 herbs, roots, and fruits sourced from various global regions, including sweet orange, star anise, and gentian. The amaro is characterized by its dark br...

Braulio Amaro Alpino is an Italian herbal liqueur created in 1874 by pharmacist Francesco Peloni in Bormio, located within the Alps. The spirit is produced by infusing a neutral base with various alpine botanicals, including wormwood, gentian, and juniper. Following the infusion, the liquid undergoe...

Amaro del Capo is an Italian herbal liqueur produced by the Caffo Group in Calabria, a region in southern Italy. It is formulated from an infusion of 29 different Mediterranean herbs, roots, flowers, and citrus peels, yielding a distinctively bitter yet slightly sweet profile. With an alcohol conten...

Zucca Rabarbaro is an Italian amaro, or herbal bitter liqueur, produced in Milan. Its primary botanical ingredient is Chinese rhubarb root (rabarbaro cinese), which imparts a distinctively bitter, earthy, and subtly sweet flavor profile. Traditionally consumed as a digestif after meals, it is served...

Vecchio Amaro del Capo is an Italian herbal liqueur produced in Calabria by the Caffo distillery. Its recipe incorporates 29 herbs, flowers, fruits, and roots associated with the region, creating a bittersweet profile with citrus, spice, and herbal notes. It is generally served as a digestif, and th...

Averna is a Sicilian amaro created in 1868 and now produced as part of the Campari Group's portfolio. The dark herbal liqueur has a bittersweet profile that combines caramel-like sweetness with citrus, spice, and botanical notes from a proprietary recipe. It is traditionally consumed after a meal, e...

Contratto Aperitivo is an Italian aperitif produced by the Contratto winery, which was founded in Canelli, Piedmont, in 1867. It is a wine-based beverage infused with a blend of natural botanicals. The producer avoids synthetic additives, utilizing natural ingredients to achieve the drink's color an...

Amaro di Angostura is a herbal liqueur produced by the House of Angostura in Trinidad and Tobago. Introduced in 2014, it shares its botanical heritage with the company's famous aromatic bitters, though it is formulated as a sweet, bitter amaro. The liquid is characterized by notes of cinnamon, dark...