Amaro Montenegro
Amaro dates all the way back to ancient Greek and Roman times when it would have been more of an herb-infused wine. Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers, aromatic bark, citrus peel, and spices—a blend that can include anything from cardamom to elderberry flowers.
Then it’s sweetened with sugar syrup and aged, sometimes for years. It’s silky, like a liqueur; bitter and sweet in varying degrees; aromatically complex; and, as far as I’m concerned, both delicious and fascinating.
AMARO MONTENEGRO: AN ITALIAN STAR
In Italy, a country where drinking amaro is an everyday ritual, Amaro Montenegro is the most sold premium amaro. With its premium positioning and unique, balanced taste, Amaro Montenegro is now becoming a popular choice for many consumers worldwide.
Made from a secret blend of botanicals, Amaro Montenegro’s recipe has remained unchanged since 1885.
This highly guarded recipe is currently known by only two people in the world, one of whom is our master herbalist, Matteo Bonelli, who oversees the entire production process.
