Margerum Amaro 15 Year Solera

23% ABV, 750ml

This is a fantastic amaro produced by Margerum!

"House recipe fortified wine (grape neutral spirits) with herbs (sage, thyme, marjoram, parsley, lemon verbena, rosemary, and mint), barks, roots, dried orange peels, and caramelized simple syrup. Aged in cask outdoors.Final result is 23% alcohol."

AMARO is made from late harvest wine and wine fortified with barrel aged brandy, herbs (sage, thyme, marjoram, parsley, lemon verbena, rosemary and mint to name a few), bark, roots, dried orange peel and caramelized simple syrup. Other additives include gentian, angelica, and cinchona bark to name a few. In all, there are forty different botanicals added to make up the blend. The wine has been aged in barrique for a combined 12 years utilizing the solera methodology. It has 23% alcohol and 16% residual sugar. Inspiration for the name: Amaro is Italian for "bitter" and wines in this digestive category are referred to as Amaro.

Inspiration for the image: The image on the label evokes the elixir that is the wine. There is a two-faced winged man standing on a mezzaluna, clutching a goblet of snakes with a chain of skulls and a solitary bird by his side. What could be possibly more appropriate?\

Uses: You can drink it neat (one or two oz.) after dinner as a digestive. It’s ideal as the bitter component for a Black Manhattan. Our recipe eliminates the vermouth using Margerum Amaro instead. I've been making this drink with rye whisky rather than bourbon and I like them better. Be sure to add heathy twist of lemon zest – no cherries! This can be served up or on the rocks.

Approximately 100 cases are produced per year.

Background: Amaro (plural is Amari) is a herbal liqueur, commonly drunk as an after-dinner digestif. It is bitter and sweet, sometimes syrupy, usually with an alcohol content between 16% and 35%. Amari are produced by macerating herbs, roots, flowers and bark in brandy, mixing with sugar syrup, and allowing the mixture to age in casks or in bottle.