Stanislao Cobianchi created Amaro Montenegro in Bologna in 1885, from a recipe of 40 botanicals that includes vanilla, orange peel and eucalyptus. It is still produced and bottled by Montenegro Srl, and at 23% it is one of the lightest and gentlest amari you can buy.
The nose shows orange, coffee and caramel. On the palate there is honeyed sweetness and a sarsaparilla-like herbal note, then just enough bitterness to finish clean.
If you are new to amaro, start here rather than with Fernet-Branca, which is drier and far more bitter. When you want more weight and a cola-and-espresso finish, step up to Averna.
Pour it over ice after dinner, or mix it into cocktails, where bartenders reach for it often. It is soft enough to sip neat at cellar temperature.
The rest of our amari are under liqueurs and cordials. Pick it up at our Brooklyn store or get same-day delivery across NYC.
Stanislao Cobianchi created Amaro Montenegro in Bologna in 1885, from a recipe of 40 botanicals that includes vanilla, orange peel and eucalyptus. It is still produced and bottled by Montenegro Srl, and at 23% it is one of the lightest and gentlest amari you can buy.
The nose shows orange, coffee and caramel. On the palate there is honeyed sweetness and a sarsaparilla-like herbal note, then just enough bitterness to finish clean.
If you are new to amaro, start here rather than with Fernet-Branca, which is drier and far more bitter. When you want more weight and a cola-and-espresso finish, step up to Averna.
Pour it over ice after dinner, or mix it into cocktails, where bartenders reach for it often. It is soft enough to sip neat at cellar temperature.
The rest of our amari are under liqueurs and cordials. Pick it up at our Brooklyn store or get same-day delivery across NYC.
