*Too long to read? I’ll read it to you.*👇
Just take me to good bottles to buy
Amari are Italy’s bittersweet love letter to the gut. They cleanse, they comfort, and they surprise the palate. Simultaneously herbal and sweet, bitter and refreshing, they’re designed to reset the palate after a meal and to ease the discomfort of overindulgence.
📌 Amaro is Italian for “bitter,” and the plural is amari.
Long before the era of cocktail bars, monks and apothecaries were experimenting with tonics. Bark, citrus peels, spices, and flowers—many too sharp or strange to enjoy on their own—were steeped into wine or spirit. The result? Potions that soothed the stomach and sparked the appetite.
👉 We still lean on that same trick today: bitterness jump-starts salivation and digestion.
Over time, medicine gave way to artisans. Local herbs, global trade, even barrel-aging shaped the spectrum of flavors. What began as medicine turned into bottlings that represented a place, culture, and time.
“What makes Amari fascinating is all sorts of cultural and economic and political histories becoming something that ends up in your glass at the end of a meal.” Keith Whitten
A few roots and barks are the backbone:
Bitterness isn’t punishment—it’s appetite-whetting. Like the taste of grapefruit or the dry bite of espresso, it’s a taste that keeps you coming back.