AMARO212

Herbal Liqueur

Amaro is a spirit that resists easy definition. The Italian word “amaro” translates literally to “bitter”, which could suggest an affinity with the German category of herbal liqueurs and bitters. However, the taste of Amari from southern Europe does not resemble that of herbal spirits on the north side of the Alps. This is because the herbs (or “drugs”, as the distiller would say) are not the same. In order to create some order in the complex world of bitters, one must first divide products according to use: Will this Amaro be enjoyed before dinner, as an aperitif? Or afterwards, as a digestif?

Nose

Citrus notes | light herbal aromas | fresh peach

Taste

Fruity | Bitter notes | Wormwood | Gentian | Cinchona bark

Finish

Delicate bitterness | Cinnamon | Citrus aromas

  • Vegan
  • Maceration
  • Fermentation by Freimeister
  • Pot still
  • Fractionating column
  • Barrel aging

Classy

Funky

Freaky

Ingredients

Cinchona Bark (Cinchonae Cortex) | Wormwood (Artemisia Absinthium L.) | Gentian Root (Gentiana lutea) | Cloves (Syzygium aromaticum) | Ceylon Cinnamon (Cinnamomum verum) | Bitter Orange Peel (Cortex Aurantii Fructus Amarae Conc.) | Peach (Prunus Persica) | Sugar | Neutral grain acohol

Preparation Distiller Thomas Neubert and barkeeper Oliver Ebert have chosen to create their amaro in line with the recipe of an “aperitivo bitter”. For the bitter aromas, wormwood (Artemisia absinthium L.) and cinchona bark (Cinchonae cortex) are used alongside gentian root (Gentiana lutea). These flavors are rounded off with cloves (Syzygium aromaticum) and Ceylon cinnamon (Cinnamomum verum), making for a delicate finish. This aperitif gets its freshness from macerated bitter orange peel and peach juice. The fruitiness combines well with the bitter aromas to make for a highly harmonious drink, equally enjoyable whether served neat or on ice. Likewise, this amaro is the perfect ingredient for cocktails such as the Negroni and is wonderful in combination with sparkling wine.
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, Germany

    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.