Amaro

Amaro is an Italian herbal liqueur made by distilling alcohol with various herbs, roots, barks, and spices. Developed from ancient herbal remedies, it is commonly consumed as a digestive aid, with alcohol content ranging from 16-40%. Today, Rimping Supermarket invites you to discover Amaro, a beverage that hides the charm of bitter flavors and aromatic herbs.

Origins in Monasteries: From Herbal Remedies to the Foundation of Amaro (Middle Ages)

The word Amaro is Italian for bitter, referring to the drink's flavor. Its origins trace back to the Middle Ages, where it was invented by monks in Italy. During this period, various monasteries began distilling spirits with a variety of herbs to create beverages that aided digestion and treated various ailments, thus laying the groundwork for the development of modern Amaro.

Commercial Production and the Spread of Digestivo Culture (19th Century)

In the 19th century, Salvatore Averna, an Italian merchant, received an Amaro recipe from a monk and further developed it into a perfected Amaro formula. He then established a small distillery in the village of Caltanisetta in Sicily, Italy, to commercially produce Amaro under the name Averna, a brand still famous today.

During the same period, Gaspare Campari created a red liqueur called Campari, which gained immense popularity as a post-dinner digestive. This led to the increasing popularity of Italy's post-dinner drinking culture (Digestivo), and digestive beverages, including not only Campari but also Amaro and other digestifs, began to gain recognition.

By the mid-19th century, Amaro production became more commercialized. Several distilleries began developing their own secret recipes, marking this era as the age of establishing renowned Amaro brands such as Fernet-Branca, Montenegro, Lucano, and Ramazzotti.

From Italy to the World Stage: Amaro in Cocktails (Post-WWII - Present)

After World War II, Amaro's popularity spread to other regions. Italian immigrants brought Amaro to the Americas, and bartenders began incorporating Amaro into various cocktails, such as Black Manhattan, Paper Plane, Brooklyn, and Countess Negroni.

Today, Amaro continues to be popular in the world of beverages, spreading to various regions globally. It can be served in several ways:

Neat: Poured into a shot glass or cocktail glass and sipped slowly to appreciate its complex flavors and aromas.
On the Rocks: With 1-2 ice cubes added to a glass. This method helps to dilute the bitterness and better bring out the herbal notes.
Mixed in Cocktails: Such as Black Manhattan, Paper Plane, and Brooklyn.
Mixed with Sodas: Such as soda water, mineral water, or tonic, to add a refreshing fizz, perfect for hot weather.