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?
Citrus notes | light herbal aromas | fresh peach
Fruity | Bitter notes | Wormwood | Gentian | Cinchona bark
Delicate bitterness | Cinnamon | Citrus aromas
- Fermentation by Freimeister
- Pot still
- Fractionating column
- Barrel aging
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
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.
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.