Amaro dell’Etna

This Sicilian Amaro showcases everything we love, while uniquely introducing us to volcanic terroir.

This Amaro has been in production since 1901, but has been increasingly found it’s footing in major markets. Although still somewhat of a new addition to many back bars, It finds itself right in the middle with its balanced body of bitter and sweetness, while erupting with volcanic herbs, smoke, bitter citrus & baking spices. It is truly a southern Italian take on an “alpine” amaro, taking in the soils of the active volcano Mt. Etna. Sicilian oranges, saffron, vanilla & cinnamon all pop off from the nose, with volcanic ash significant from the 26 herbs, roots, flowers, barks & citrus.

Amaro dell’Etna can be used in such cocktails as a great component to add sweetness and spice, much like vermouth, or do well on it’s own. Cocktails recommended with Amaro dell’Etna range from a base spirit for an Amaro Daiquiri, helping lift the citrus of lime and a base sweetner of orange demerara. Dell’Etna also has a body perfect for a seasonal Amaro Caldo, having the heat from boiling water elevate the aromatics to keep you warm for winter. We also love this as an option for a quick 50/50 shot with Mezcal.

We recommend drinking this Amaro as another option to the likes of big name Amaro producers like, Averna, Lucano, due to the body and balance between bitter and sweetness. One producer that has a very similar tasting note is Meletti, although this is more of a entry level amaro that tends to lean on a more light and sweet side, showcases the bitter orange peel and saffron we get from Amaro dell’Etna.

Traditional serves for amaro are neat by itself at room temp, over ice with an orange peel, or with a splash of soda. Being a digestivo, amaro is perfect for enjoying after a large meal, whether out for dinner or holidays, or on the side with an espresso.