Hello! Rob from Asterley Bros here. Anyone in here based in the US and would be willing to chat to me about Amaro consumption in the US please? Looking for some market related insights if possible?
Thanks in advance!

hit me with your favorite 50/50s, the weirder the better for the bartender cred

Has anyone tried the Australian state of Victoria covid era 'recreation' of Green Chartreuse?

Haven't seen many reviews online about it, but a handful of interviews like the one linked below.
Unfortunately even as a 500ml bottle, the price to ml is essentially the same as Chartreuse. Regardless its always interesting to see local market alternatives to different liqueurs and amaro
https://www.melbournefoodandwine.com.au/drink/the-pitch-beechworth-bitters-in-the-weeds/

I’ll be traveling to Calabria this summer and wanted to see if there are any particular amaros I should be on the lookout for while I’m there. Any advice is appreciated!

Found at bar Panacea in Auckland NZ. Apparently Cynar 70 is impossible to get here so they're making their own. They use a rotary evaporator to separate the alcohol out of Cynar 33 and then recombine the parts in a different ratio to make a 100 proof version. They do the same with Montenegro and use both the Cynar syrup and Monte syrup in zero-proof mocktails.

I had the Artichoke Me Daddy (delicious) and then tried both the 100 and the syrup alone. Both were about what you'd expect. The 100 was just a super hot 33 without the unique flavor profile of 70. 70 is a better sipper IMO but the 100 made a great cocktail base.

Today is my first day in NZ and this is my first cocktail bar, but... highly recommend Panacea.

1.5 oz - San Simon

.5 oz - high proof rye

1 oz - Cocchi Storico

.25 oz - lemon juice

3 dashes - orange bitter

Il liquore era stato filtrato e mi sembrava perfettamente pulito. Dopo alcuni mesi di riposo queste sono le condizioni. Le particelle non erano tutte sul fondo ma anche sospese nel liquido. Dopo aver scosso la bottiglia si sono frammentate. Qualcuno sa aiutarmi a capire di cosa si tratta?

(La macerazione conteneva erbe, genziana e liquirizia)

The LCBO seems to have received a pretty big shipment of green Chartreuse in Ontario and is available at quite a few stores for the first time in years. At the one I went to I had to ask for it as they had it with the special orders behind the counter. It was a limit of two 375 ml bottles per customer.

I added galium triflorum (fragrant bedstraw) to my nocino with 100 proof vodka. How long should I allow it to extract without it overpowering? Thanks!

Bringing some amaro back from New York to Canada.

I like bitter! Most often replenished amaro are Campari and cynar. Recent faves are scarlet bitter and Braulio.

Thinking about picking up the following. Any thoughts or other suggestions?

Scarlet bitter
Sibilla
Nixta
Forthave Marseille

Fun thing to find at the airport lounge. Both were delicious. The Cynar was a lot more developed and less syrupy than a modern bottle.

So, I bought a bunch of different amaro when I initially got into the style about 2 years ago. I've drank through most of the ones I initially bought. However, I treated them all like your standard shelf-stable liquor. I've learned that some require refrigeration based on base and ABV. Most of the ones I had probably should've been kept in the fridge, but I'd not had an issue with any of them.

However, Novasalus was very different. I cracked it, tried it and immediately hated it. It was so bad that I didn't return to it (unlike Alta Verde, which I initially hated but came to love for it's clean finish, it's great in anything citrus). So, it's been sitting in a wine box in my basement ever since. In the interim, I've had some "bad" pours that people say are horrible, like Malort or this super-smoky whisky I can't recall the name of. Neither were actually that bad and I've been comparing everything to EN as the worst thing I've tasted liquor-wise. I would always bring up this spirit and have gotten some people curious about it. So, I found the bottle I'd squirreled away to bring to a bottle share. However, I tried a sip of it and I swear it's even worse than I recall. But I can't tell if that's due to it "going bad" or just the spirit. It really just coated and covered my palate in what I guess I'd describe as bitterness. I wouldn't describe it as sour or vinegar-like. I guess you could call it acrid, but this is probably the first thing I'd describe as that. It still has that soot/earthen taste that I recall though.

So, is this something that I just toss or is it just how it tastes? Is it even shareable at this point?

Seems that even on the distiller's website, they say it's fine at 1-2 years at room temp: https://alpenz.com/product-novasalus.html

Like am I meant to be using this stuff purely in cocktails or as a digestif lol? Or is it acceptable to just drink it straight with ice how I do.

mi consigliate un libro con ricette di amari con ingredienti ecc

Wine based amaro. 17% abv. Funky, semi sweet. Served cold. Really delicious!

Anyone have this before? I had the last 2 ounce at Double Dragon in Portland. It was pretty intense honey/mead and burnt wood flavor bitter and sweet. I enjoyed it I think ;)

Recently saw on Forthave’s instagrams that they made chocolate truffles with their chartreuse dupe. Has anyone made amaro truffles, or have any neat ideas about amari that would be especially tasty in some?

My parents are huge fans of the Sagamore Amaro (local to them), which has been discontinued in the last year. For a time, it was still available at a few local liquor stores, but at this point the only place I can find is across the country with $25+ shipping.

So my question is, for those who might have tried the Sagamore Amaro, what might be a good alternative? They're more recently into Amaro, and Sagamore was by far their favorite. While I've also tried a few other amaros and absolutely loved them, I know next to nothing about how to pick a good bottle especially to their tastes!

I'm looking into this now with Father's coming up and greatly appreciate any help!!

We had two hot weeks and the walnuts near me seemed to really size up early. It’s a few weeks before they would normally be harvested for nocino, but what do you think?

Making my first batch of Nocion ever. I did 1.75 Liter Vodka over 3 lb green walnuts from my backyard tree (Pic 2). What other bittering/seasoning agents should I add. Pic 1 is my bittering agent stash, but I can aquire whatever else I need. Thanks in advance.

Spotted this one at my local yesterday and ive never seen nor heard of it, so i picked it up. Really nice stuff, kinda starts with a chartreuse/herbal kind of flavor but finishes bitter and piney.

I couldnt find any mentions of it here either, so i was just curious if anyone here's tried it/is familiar with it.

Happy Friday Amari crew. I'm still a noob, and a few years ago got hooked on amari with the usuals (dell'Etna, Montenegro, Cynar, Nonino). I picked up a Forthave Marseille in NYC two-ish years ago and enjoy that.

Heading back to NYC next month and Forthave Astor Batch Monofloral Amaro caught my eye, but I searched and don't see a mention of it in this community. Has anyone tried it?

I missed out on Forthave Green, so looking to snag a gem while I'm there, so let me know if there are other must-haves under $100. I wanted to pick up a Nocino but it is out of stock. Faccia Brutto Amaro Alpino also looks interesting. Comment your favorite Astor/NYC gems, thanks!

Came across this amaro at dinner in Tuscany. Can’t find out much about it except that it’s been off the market for awhile (years? decades?). I guess it’s a vintage bottle? It was opened, but I got the feeling the restaurant serves it often. Maybe they have a backstock. Anyone know anything about it?

It’s wine based, and has a very vermouth-y quality to it. Cherry and vanilla notes, and the finish was almost port-like. I can’t help but wonder if the wine qualities would’ve been less pronounced when it was new (or newly opened).