date:May 13, 2019
amaro that I love as is, raising a small cordial glass full of the chestnut brown liqueur up to my nose and breathing in the cinnamon, nutmeg, vanilla and molasses aromas before sipping it slowly as a digestif after dinner or later in the evening.
Gentian root, dried plums, nutmeg, rose, elderflower, cinnamon, cinchona bark, kola nut and muscavado sugar are a few of the botanicals that go into creating the amaro. The kola stands out for me, giving it a little something I haven't experienced in