Country of origin: ITALY Alcohol content: 30% Alcohol by Volume
Amaro, which is Italian for "bitter", is an Italian herbal liqueur variety that is commonly taken as an after-dinner digestif. It has a bitter-sweet flavour and an alcohol content typically anywhere between 15% and 35%.
Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles. It is typically drunk neat and usually with a citrus wedge. It may also be drunk on ice or with soda or tonic water.
Ramazzotti Amaro Liqueur continues to be produced in accordance with the original recipe created almost 200 years ago - a recipe known by only three people. Ramazzotti gains its distinctive flavor from thirty-three carefully selected herbs and spices, although notes of orange peel, cardamom, myrrh, galangal and cinnamon are the most pronounced.
It is made at Canelli in Piedmont, Italy.
Created in 1815 by Ausano Ramazzotti, Ramazzotti Amaro Liqueur is Italy's first bitter liqueur. However, Ramazzotti didn't gain popularity until 1848, when Ausano opened a bar near the La Scala opera theatre, and started serving his amaro instead of coffee. After Ausano's death in 1866, his family continued to operate the business, and in 1877 the Fratelli Ramazzotti was established. Ausano's grandchildren had utilized the new technologies of the era to set up a profitable export business using the railway grid being built at the time. Ramazzotti Amaro became successful throughout Italy, and was quickly spreading through the rest of Europe. Today, Ramazzotti Amaro is owned by the Pernod Ricard Group, but is still produced in Italy.