An introduction to amaro

The word amaro is Italian for 'bitter', and this category encompasses a huge range of bittered spirits originating in Italy and other European countries, but now made all over the world. Amaros are technically a kind of liqueur because they are spirits that have been flavoured and sweetened post-distillation. However, amaros are different from other liqueurs in that they’ve also had a powerful bittering agent added, usually in the form of bitter roots like wormwood or gentian, or sometimes bitter citrus peels, flowers and other botanicals. They’re also generally lower in alcohol than straight distilled spirits, meaning they’re often significantly less expensive.

Amaros can range from light, straightforward in flavour and not particularly bitter, like Aperol, to intensely bitter, rich and complex, like Fernet Branca. There are hundreds of different styles and thousands of brands out there, each with its own unique approach. Traditionally used in Europe as aperitif drinks or as after-dinner digestives, amaros have been around for hundreds of years. These days, they’re also an important class of modern cocktail ingredient, adding complexity and balance to otherwise simple drinks.

In Australia, amaros are an increasingly popular category for craft producers who want to give both mixologists and drinkers an alternative to imported European brands. Local versions of bitter orange amaros designed to replace Campari abound, as well as unique and creative Australian amaros made using endemic plants and other local flavours. There are now some absolutely fantastic locally-made amaros on the market, and it’s a category we expect to see grow.

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Top image: Husk Distillery courtesy of Destination NSW