Amaro, not to be confused with Amore, Amarone, Amaretto, or Amortization (which in Scabble is a 12-letter word btw, and you would score big! ) 

The Amaro we are talking about today is a type of Italian herbal liqueur that is typically consumed as a digestif, enjoyed after a meal to aid in digestion or as an accompanying ingredient in the some famously delicious cocktails. The word "amaro" in Italian means "bitter," and these liqueurs are known for their complex and bittersweet flavours. 

Guess what it’s made of?

Amaro liqueurs are made by infusing a variety of herbs, roots, spices, and botanicals into a base spirit, which is often a neutral grain alcohol or wine. 

The exact recipe and ingredients used to make amaro can vary significantly from one brand or region to another, and each amaro has its unique combination of flavours. Some common ingredients found in amaro recipes include bitter orange peel, gentian, quinine, herbs like wormwood and thyme, and various other aromatic botanicals. The infusion process can take weeks or even months to extract the flavours and aromas from these ingredients.

Take your pick!

There is plenty of choice out there when you decide to try, or expand your liquor cabinet and add some more amaro. The folks at Liquor.com shared their thoughts on 9 of the most popular brands. From Montenegro, to Averna, to Ninino and Ramazzotti, the many brands available offer some distinct differences. Here are  just five key distinctions you might find among different amaro liqueurs:

Flavor Profile: Amaro liqueurs can vary widely in terms of their flavour profiles. Some are characterized by their intense bitterness and herbal notes, while others are sweeter and have a more pronounced citrus or fruitiness. The specific herbs, spices, and botanicals used in each amaro contribute to its unique flavour.

Bitterness: The level of bitterness can be a significant distinguishing factor. Some amari are extremely bitter, while others are milder in this regard. The choice of bittering agents, such as gentian or quinine, and their quantities influence the bitterness of the final product.

Sweetness: Amaro liqueurs can range from quite sweet to relatively dry. The sweetness is typically achieved by adding sugar or a sweetening agent during the production process. Some amari are syrupy and sweet, while others have a drier, more bitter-sweet profile.

Ingredients: The specific herbs, roots, spices, and botanicals used in each amaro recipe can vary significantly. These ingredients are often closely guarded secrets of the producers, and they give each amaro its distinctive taste.

Regional Variations: Different regions of Italy have their own traditional amaro recipes. For example, Amaro Averna is known for its sweeter, more approachable flavor and is produced in Sicily, while Amaro Montenegro has a more citrus-forward profile and is produced in Bologna. The regional influence on amaro production can be quite pronounced.

Amaro, is made in various Italian regions, each with its unique style. Notable regions and their characteristics include:

Sicily: Known for sweeter amari like Averna.

Lombardy: Home to citrus-forward options like Amaro Montenegro.

Piedmont: Home to distinctive brands like Amaro Ramazzotti and Fernet Branca.

Campania: The birthplace of smoother options like Amaro Lucano.

Veneto: Renowned for the well-balanced Amaro Nonino.

Now, you have the basic understanding of amaro, care to learn more? 

First you should visit your favorite barstool and try some!

Next, explore the enchanting world of Amaro and other exceptional spirits and Dive into the realm of flavors with a Spirits class at Statera Academy! Embark on a delightful journey around the globe, discovering the art of spirits. Cheers to your exploration adventure! 🥃✨

In our wine education classes, a frequently asked question revolves around how warm and cool climates affect wine production. The impact is indeed substantial, as temperature plays a pivotal role in shaping various aspects of grape cultivation and the ultimate style and quality of the wine.

Let's begin by exploring the influence of a hot climate on wine production. 

In such regions, grapes benefit from consistently intense sunlight and ample warmth, hastening their ripening process. Consequently, these grapes tend to boast higher sugar levels. We know that sugar is converted into alcohol during fermentation so higher sugar levels can often resulting in wines with elevated alcohol content. One more fun piece to add here is with higher alcohol levels, the wine will have a fuller and richer body, which we would call ‘big wines”.  The warmth also intensifies the fruitiness of the grapes, yielding wines that are characterized by their ripe fruity profiles that we can sometimes refer to as jammy.

Now, let's turn our attention to the impact of cooler climates on wine production. 

In regions characterized by shorter growing seasons and cooler temperatures, the maturation of grapes unfolds at a more leisurely pace. This natural rhythm is why we frequently find grapes with delicate, thin skins—both white and black varieties—cultivated in such climates. These grapes require less warmth to reach full ripeness on the vine. 

As a fascinating consequence, the cooler climate actually contributes to unique characteristics in the grapes. Warmer temperatures have a tendency to diminish the natural acidity in grapes, making them sweeter. Conversely, grapes grown in cooler climates maintain higher acidity levels and lower sugar content. 

Beyond grape variety, these wines from chilly locales offer a captivating array of flavours, with a pronounced focus on acidity and minerality. White wines, for instance, may enchant the palate with hints of crisp green apple, zesty citrus, and aromatic herbs. Meanwhile, red wines from these regions often present a delightful symphony of red fruit notes and delicate floral undertones.

It's the intricate interplay of climate, grape variety, and meticulous winemaking that gives birth to these exceptional cold-climate wines, each sip a testament to the artistry and terroir of the region.

As we continue our wine journey and educational endeavors together, you'll come to appreciate how grapes from different climates profoundly influence the character and quality of the resulting wines. warmer climates tend to yield wines with higher alcohol content and more pronounced fruitiness, while cool climates often produce wines with elevated acidity, delicate flavours, and aging potential. 

Crafting exceptional wines demands winemakers to adapt their techniques to navigate the distinctive intricacies of their local climate. The interplay between these factors significantly shapes the personality and flavor profile of each wine. Among these influential factors, the dichotomy of warm and cool climates stands out.

For wine aficionados like us, this voyage of discovery is a perpetual odyssey. Over time, we all unearth beloved wines that hail from both the sun-soaked vineyards and the cooler, crisp corners of the wine world.

Embark on your own enriching expedition into the world of wine with Statera Academy. Join us, and together, we'll savour the delightful journey of exploration—one that promises both enjoyment and an array of delectable discoveries! Cheers to your wine exploration adventure! 🍷✨

Lets learn more together, register for an upcoming class https://stateraacademy.ca/collections/current-classes-now 

Offering WSET classes to your staff not only enhances their skills but also has a direct and positive impact on your business. It can lead to increased sales, customer satisfaction, and employee retention, ultimately contributing to the long-term success and growth of your establishment

The Statera Blog takes flight! Very excited to share this online journey with you.