Amaro & Aperitivo

Crafted by two childhood friends just a touch north of San Remo, right on the French border, this is a classic alpine amaro with notes of juniper, pine resin, elderberry, red fruit, mint, and subtle, well-balanced sweetness. Comforting... Read More

From a family distillery dating back to 1888, this amaro was originally created for Café Dilei, a famous bar in Turin that is now closed. Made from real botanicals, many foraged in the wild, it is a classic alpine-style... Read More

Named for the patron saint of hunters, this is a more intense, slightly more bitter expression from Bordiga, made from actual botanicals, many foraged in the wild. Gentian-forward and quite bitter, but not medicinal, it offers... Read More

Still made the old-fashioned way, with natural colors and ingredients, this is our absolute favorite aperitivo on the market, and one of the least expensive!

Contratto is one of the oldest historic producers of wines and aperitivos in Italy, and still makes them traditionally and organically. A more traditional, natural alternative to larger producers of bitter aperitivos. Perfect... Read More

Conceived as a collaboration between The Piedmont Guy and Quaglia, this is a bracingly dry take on Italy’s classic Alpine style of amaro. Unmasked by overt sweetness, the cooling botanical complexity takes center stage—a... Read More

Founded only a few years back, Faccia Brutto quickly established itself as perhaps the United States’ premier producer of classically-styled Amaro. This expression is a Carciofo, the style made famous by Cynar—a delicate... Read More

Letherbee’s take on ‘the bartender’s handshake’—Fernet—is crafted by bartenders for fellow bartenders and amaro enthusiasts alike. Intensely bitter with a cooling methol & eucalyptus core, it... Read More

The classic Amaro of Piedmont, originally developed as a medicinal remedy and now popular both as a digestif and cocktail ingredient! With a white wine base and 37 herbs and botanicals, this is bittersweet and very complex. An... Read More