Search results for: 'amaro reds'

Amaro is an Italian word for bitter, but our Amaro is a much more complex spirit than just bitter. Our Amaro features Prickly Pear, which can be found growing all over Southern California. When sipping our amaro, the prickly pear gives a light, fruity, almost bubble gum flavor at first. That gives way to the Gentian root bitterness from which the spirits name is derived. It then finishes with a savory smokiness from the smoked black cardamom.

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Cappelletti's Amaro Sfumato Rabarbaro is a distinctive Italian liqueur that harmoniously blends smoky, bitter, and sweet flavors. Crafted using a unique variety of Chinese rhubarb cultivated in the Trentino-Alto Adige region, this amaro offers a complex profile with notes of bitter alpine herbs, dark smokiness, and hints of sweet alpine berries. The term "Sfumato" derives from the Italian word for smoke, "fumo," reflecting its subtle smoky character. With an alcohol by volume (ABV) of 20%, it serves as an excellent digestif when enjoyed neat or on the rocks and adds depth to cocktails when paired with tonic, soda, or spirits like gin or whiskey.

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Bordiga creates their Amari according to ancient recipes, with infusions of precious spices, herbs, and flowers that come mostly from the surrounding Occitan Alps, and which are still collected by hand, dried, and naturally preserved by the mountain dwellers living there. The climate, influenced by the mountains and by proximity to the ocean, creates herbs that are particularly rich in essential oils and aromas.Named after Caffe Di Lei, a famous bar in historic Cuneo. The infusions, lasting between 20 and 50 days, are all done as individual botanicals and rested for at least 60 days before the final blending. Herbs in the Dilei Amaro include two types of gentian, achillea erba-rotta, juniper, and white genepy. Absurdly pleasant and well balanced, this amaro is particularly easy to appreciate. Light notes of honey, citrus, bitter orange, and tea, with a long light bitter finish. Learn More

AMARO is made from late harvest wine and wine fortified with barrel aged brandy, herbs (sage, thyme, marjoram, parsley, lemon  verbena, rosemary and mint to name a few), bark, roots, dried orange peel and caramelized simple syrup. Other additives include gentian, angelica, and cinchona bark to name a few. In all, there are forty different botanicals added to make up the blend. The wine has been aged in barrique for a combined 12 years utilizing the solera methodology. It has 23% alcohol and 16% residual sugar.

 

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An amaro made mostly from more than twenty locally grown herbs, roots and flowers, including gentian, artemisia (genepy), and mint, with the addition of bitter botanicals like rhubarb root. The alpine herbs are picked in August, then dried, then infused in pure alcohol together with the other botanicals for about a month. Part of the liquid is then re-distilled, to give the liqueur a more persistent flavor and to clarify color. It’s bottled at 38%, after the addition of spring water and sugar.

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Obtained from the union between Antonio Nonino’s ancient recipe and the experience of the Nonino family in the Art of distillation. Elegant, with an extraordinary scent of herbs, ennobled by ÙE® Nonino Grape Distillate aged in barriques.

The amber and not dark color witnesses the balance and softness of Amaro Nonino since the first moment. To nose and palate the harmony is confirmed with an extraordinary scent of herbs and citrous notes.

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Amara Rossa (“bitter red”) Blood Orange Liqueur is just that solution. Produced on-site in Sicily from hand-picked organic blood oranges and sustainably grown local herbs, Amara is simply made, but wildly complex. The production is limited to 20,000 bottles per annum. The bouquet of Amara is reminiscent of the indigenous fruits and flora that feed off of the Mediterranean Sea’s nutrients abound. An intriguing and unique palate of candied oranges, licorice, and cloves gives way to hints of elder and rhubarb. Learn More

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A fusion of Bitter Orange and Gentian, infused with subtle undertones of Angelica, Quassia Wood, and White Cardamom, creating a perfect harmony of aromatic and mildly spicy aromas.

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Handcrafted with the infusion of wine and selected herbs including olive leaves. Olive trees are widespread on Lake Garda. The cultivation dates back to Roman Times. 

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94 Points! The 2021 Pinot Meunier, fermented and matured without new wood, is nuanced and very easy to drink. It has intense aromas of cranberry sauce, red cherries and blackberries, plus nuances of wild fennel, amaro, underbrush and floral perfume. The medium-bodied palate has precise, tea-textured tannins, seamless freshness and a long, spicy finish. "This is a climate-change superstar," notes winemaker Jason Lett. The variety "has extremely wooly buds, which protects them," he continues. "The white fuzz on its leaves reflects the sun—it's an adaptation, like plants in the desert that are often fuzzy." - Erin Brooks, robertparker.com

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The Bordiga Bitter is a wonderfully botanical amaro. With rich and bold characters of gentian flower, gentian root, and citrus, this bitter is made with over 30 botanicals, the majority of which are locally grown in the Occitan Alps. Use for a classic Negroni, on ice with soda, or in an Americano. Learn More

Home Base’s first liqueur release is our West Coast take on an amaro-style bitter liqueur. A California-grown grape brandy base is infused with winter-harvested citrus, fruits and botanicals, and bittered with gentian root and bitter orange. Sip neat as a digestif or use it to brighten any drink.

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93 Points! The 2016 Red Wine checks in as a blend of 50% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot, and 10% Petit Verdot. Brilliant notes of cassis, tobacco leaf, damp earth, cedary herbs, and graphite all emerge from this concentrated, remarkably pure, elegant Bordeaux blend hat has building tannins and a great, great finish. It tastes like it costs three times the price. - Jeb Dunnuck Learn More

93 Points! Absurdly concentrated for an entry-level wine. Deep blueberry and black-cherry fruit fills out the compact and structured medium-bodied palate. Generous fine tannins and notes of licorice and baking-spice aromas. Long, powdery and fresh finish. This is a unique solera-type blend of several vintages from 2022 to 2012. Blaufrankisch plus pinot noir, merlot and zweigelt. Drink or hold. - JamesSuckling.com

 

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Get ready, wine-lovers: this unusual rosy gin is made from a rye base, infused with gin botanicals, and then is “rested” for 18 months in casks that previously held Syrah and Grenache wines. Oddly, the end result is not particularly wine-, whiskey-, nor gin-like. It's a whole other animal, crazily hoppy and malty and oaky, with a mild effervescence and an amaro-like roots-and-herbs presence that winds into a rounded but fleeting dark-fruit quality on the finish. Try dosing with sweet vermouth for a Manhattan-like cocktail. - Wine Enthusiast

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Red Spot is reborn! Mitchell & Son’s Spot Whiskey range dates back many moons, but over time a few expressions have disappeared from shelves, including Red Spot - but those days are over. The relaunched Red Spot is a 15 year old single pot still Irish whiskey, comprised of three different whiskeys aged separately then blended. One is matured in Oloroso sherry casks, one is aged in bourbon casks, and the final one is initially aged in bourbon casks before being finished in Marsala wine casks.

Nose: Stewed berries and booze red wine, with a touch of new leather giving it a savoury edge.

Taste: Apple turnover, black pepper spiciness, caraway, blackcurrant jam, soft vanilla.

Finish: Lasting oaky warmth and a final hint of damson.

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