AMARO212

Herbal Liqueur

Amaro is a type of spirit that is not easy to define. Literally translated Amaro means “bitter” in Italian and suggests a close relationship to a German “herbal liqueur” or “herbal bitter”. Despite this, Southern Amari taste nothing like the herbal spirits you’ll find north of the Alps. That is because the type of herbs used, or “drug” as the master distiller says, are different.
In order to create some order in the complex world of bitters, one should first distinguish the products according to their use: will the Amaro be enjoyed as an aperitif before dinner or after, as an digestif?

Nose

(Deutsch) Zitrusnoten, leichte Kräuteraromen und frischer Pfirsich

Taste

(Deutsch) Frische Fruchtigkeit binden die Bitternoten harmonisch ein. Zuerst treten Wermut und Enzian in Erscheinung, werden aber von der Chinarinde geschmacklich abgelöst.

Finish

(Deutsch) Sehr langer Abgang wobei die zarte Bitterkeit von feinen Zimt-und Zitrusaromen abgelöst wird.

Ingredients

(Deutsch) Chinarinde (Cinchonae cortex), Wermutkraut (Artemisia absinthium L.), Enzianwurzel (Gentiana lutea), Gewürznelke (Syzygium aromaticum), Ceylonzimt (Cinnamomum verum), Pomeranzenschalen (Cortex aurantii fructus amarae conc.), Pfirsich (Prunus persica), Zucker, Weizenfeindestillat

Preparation

Distiller Thomas Neubert and bartender Oliver Ebert chose to make their Amaro according to a “Aperitivo Bitter” recipe. The core bitter aromas are made up from the gentian root (Gentiana lutea), wormwood (Artemisia absinthium L.), and cinchona bark (cinchonae cortex). These flavors are rounded off with cloves from the clove tree (Syzygium aromaticum) and cinnamon from the ceylon cinnamon tree (Cinnamomum verum), which make for a delicate finish. The aperitif is enriched by macerated, bitter orange peels and peach juice. This fruitiness combines well with the bitter aromas to form an extremely harmonious drink and offers the highest form of pleasure: neat or on ice. Likewise, this Amaro is the perfect ingredient for cocktails like the Negroni and is delightful when combined with sparkling wine.

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Boldekow, Vorpommern
  • Thomas Neubert

    Distiller | Bodekow, Western Pomerania

    Thomas Neubert is a skilled distiller. Before he dedicated himself to the trade side of distillation at the small Schloss Zinzow estate distillery, he worked in the aroma industry. Zinzow in Vorpommern is a tiny town in the municipality of Boldekow with a total population of 668.

    Thomas Neubert produces fruit brandies, spirits, gin, and liqueurs in his landmark protected distillery. This gin that was awarded with gold at the craft spirits festival DESTILLE BERLIN.

  • Oliver Ebert

    Bar Owner | Berlin

    In 2004 Oliver, a studied philosopher and literary scholar, bid adieu to the world of theatre to open a bar in Berlin Prenzlauer Berg. Today “Beckett’s Kopf” is considered one of the country’s best bars and, in 2013, Oliver was named the Mixologist of the Year. He supports the Freimeisterkollektiv with his specialized knowledge and creative impetus. Oliver supported Thomas Neubert in the development of his GIN 206. Thanks to his initiative, Josef Farthofer and Ralf Rüller have come forward with a coffee spirit from two different coffee varieties.