How to choose an artisanal amaro
Choosing an amaro might seem simple. After all, you just need to taste it to know whether you like it or not. But in recent years, the world of amari has changed a great deal, and what was once an almost automatic gesture—having "an amaro" at the end of a meal—has now become something more complex.
The selection has expanded, labels have multiplied, and words like "artisan" or "natural" have entered common parlance. The problem is that they are often used without any real meaning. As a result, you find yourself facing bottles that are very different from one another, yet described in the same way.
Making an informed choice therefore means stopping for a moment to look beyond the first impression. It is not just about understanding whether an amaro is good or not, but about asking yourself where that taste comes from, how it was crafted, and what kind of experience it truly offers.
An amaro is, first and foremost, about balance. It is not just "bitter." It is a combination of different elements: roots, herbs, citrus peels, spices, and flowers. When this balance works, the result is a complex yet readable profile that opens up slowly and allows space for the various components. When it doesn't work, however, the taste tends to close up, often on excessive sweetness or an ill-defined bitterness.
One of the most important aspects concerns the ingredients themselves. An amaro built on real botanicals has a depth that is difficult to achieve otherwise. Roots like gentian, cinchona, or rhubarb provide structure, while herbs like wormwood, mint, or lemon balm add freshness and aromatic complexity. In some cases, even floral elements, like Hibiscus, come into play to balance everything out and make the profile more dynamic .
Another fundamental point is the relationship with sugar. Many contemporary amari are easy to drink precisely because they are heavily sweetened. This makes them approachable, but often less interesting in the long run. Sugar can be a useful component, but when it becomes dominant, it ends up masking everything else. For this reason, it is worth paying attention to drier products, or even zero-sugar versions, where the structure relies truly on the balance of the botanicals .
Then there is the production method. It is a less visible, but decisive aspect. It is one thing to work with slow infusions and macerations, allowing the botanicals to gradually release their components. It is quite another to build a profile using ready-made aromas designed to guarantee the same result every time. The former approach requires more time and attention, but it is also what allows an amaro to have character. The latter is easier to control, but often leads to flatter products.
Ultimately, choosing an amaro means understanding what you are looking for. Some people want a classic digestive, soft and round; others prefer a drier, more vertical amaro; some look for a product that works well in cocktails; and others want something to drink slowly, almost for meditation. There is no such thing as a "correct" choice in absolute terms, but there are tangible differences that are worth recognizing.
Perhaps this is the whole point. A good amaro is not necessarily the one everyone likes, nor the most famous one. It is the one that succeeds in bringing together raw materials, method, and identity. One that doesn't just function, but tells a story. And learning to recognize it is already a way to drink better.
Frequently Asked Questions about Amari
What is the difference between an artisan amaro and an industrial one?
An artisan amaro is produced through real botanical infusions, with slower and less standardized processes. Always pay attention to the ingredient list; if it only says "aromas" and not "natural aromas," it is likely chemical.
Must an amaro be very bitter?
No. A good amaro is balanced. Bitterness is just one component, which must engage in a dialogue with fresh, citrusy, spicy, or balsamic notes.
Why are some amari very sweet?
Sugar is often used to make a product easier to drink; if an amaro is very sweet, it is likely intended to mask something.
Are there sugar-free amari?
Yes, there are sugar-free versions built solely on botanicals and aromatic structure, generally drier and more vertical .
What is the proper way to drink an amaro?
It can be drunk neat, over ice, or slightly diluted. A good amaro should maintain its balance and identity in all versions.
If you would like to explore a selection of amari crafted with real botanicals and artisan methods, you can discover the Collettivo Botanico line on our shop.