This Brooklyn based amaro begins by individually macerating twenty organic herbs, spices, flowers, roots, seeds and citrus in a neutral base spirit. After each botanical has gone through extraction, everything is combined and transferred to ex-bourbon barrels. In barrel the amaro rests for a minimum of eight weeks. Organic cane sugar is then added to provide roundness and balance to the bitter nature of amaro.
Intense baking spice followed by a high note of mint and green herbs then gives way to sarsaparilla root, all in perfect harmony with the bitterness of gentian root.