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Nonino is a name you should know for amaro, though it's not exactly representative of the category. A bit lighter in body than the others, it features orange and other citrus notes in addition to woody botanicals. Made in Friuli, it's relatively less sweet but also less bitter. Averna is made on the opposite end of Italy, in Sicily, and in a much more concentrated style. Think roasted coffee/cacao, some fennel and other herbs, and just a bit of sweetness that's not cloying. Cardamaro, from Asti in the Piedmont, walks a fine line between bitter and sweet, with very classic spiced woodiness and herbs including cardoon and blessed thistle. It's also the lowest ABV of our lineup, at only 17%.
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Next, we have the Nannoni from Tuscany. Don't get it confused with the Nonino - they're very different. Nannoni is very herbaceous, with a little lemon rind, and then a spicy mint & peppercorn finish. The Montenegro Amaro (named after the country, but produced in Bologna, Italy) is a great introduction to amaro overall - a floral nose leads into a coriander, licorice, and allspice palate with a pleasantly lingering bitter finish. Next we'll check out the Caffo Vecchio Amaro del Capo. As is fitting for a product of Calabria, this one is all about the citrus. Orchard blossoms precede candied orange, anise, cinnamon and then a rind-y bitterness and a long finish. Ercoleis back up in the Piedmont again, and this is made from 100% Cortese grapes (the same grapes that make Gavi wines). This is relatively low alcohol at 20%, nice and dry with quinine, rhubarb, and gentian flavoring. This is what an "alpine" amaro tastes like.
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