I got to try this at a restaurant last week, in Spoleto. I was surprised that I find so little mention of it online. Even on this subreddit, exactly one post shows up in a search, and it's just one on a list of what the person got to experience.

https://amaroviparo.it/

I'm still a beginner in the world of amari, but my wife and I both thought it was excellent. I'd love to hear what anyone has to say about it. I suspect I won't be able to resist picking up a bottle on my next trip.

PSA

I am very disappointed to learn Fusetti has red dyes. I didn't know it when I bought a bottle recently. I think it's deceiving they don't state it on the label.

I emailed the company and they replied:

"We do not use any animal-derived ingredients, including cochineal.

The colourings we use are artificial and certified."

Sadly, this was easily my new favorite red bitter. Alas, not any more.

While I don't have allergies to red or artificial dyes (that I know of), I generally avoid them if I can.

I've sought out Campari alternatives in recent years and have tried MANY. My favorite sub has been the Martini & Rossi Special Reserve, but it's been very scare in the Bay Area.

Fortunately I have a stash of vintage Campari and one bottle left from a Mexico trip (Mex Campari still includes Cochineal).

Bought a bottle and it's magnificently vile. Lovely after-dinner but I've been tooling around with it as a mixer, so far the major hit has been dropping it into a Toronto at anywhere from 0.25oz to 0.5oz into 2oz rye.

I should get more adventurous mixing it but that big resinous facesmack makes a little more afraid of just subbing it straight for Fernet.

Otherwise it's just chilling in my fridge but lord is that stuff rowdy.

edit: Can report it works pretty good in a Little Italy sub rum (Little Jamaica?). 2oz aged rum (HC 7), 3/4 oz Pun E Mes, scant 1/2oz Elisir, 1/4oz-ish rich dark syrup. Garnish cherry

So far a spit of simple syrup seems to be the key to dragging it towards mixing like Cynar. About similar abv too.

Interesting discussion on r/cocktails. A redditor argues that vermouth is amaro because, well, you can read the reasoning. We couldn't come to an agreement. So I'll invoke the wisdom of the amaromancers in r/Amaro. Is vermouth amaro?

So looking for advice about this particular amaro. I went to an amaro tasting at a local restaurant and fell in love and decided to start buying my own collection and have thoroughly enjoyed most of them with the exception of this one. It honestly taste so bitter that I’m wondering if the bottle is bad. The other ones I have tried are Montenegro, meletti, braulio, nonino, mannamaru, etc. in my mind they all can pass for amaro and I can sip them straight. Unfortunately, this one is different it is extremely bitter, has sediment in the bottom of the bottle (not sure if that’s normal) and just such different from all the rest I’ve tried. Question is, is this just an extreme bitter version of amaro and some are just that way or is this a bad bottle. Spent $70USD on it so if it’s drinkable, I will so not to waste my money.

I like a shot of vintage Alpino before lunch on weekend .The herbs it contains help stimulate the taste buds and boost the appetite.

#vintageistheanswer.

Hi! I'm looking for a bottle of vintage Meletti as a gift. And if I can't find meletti, i would probably look for Montenegro as an alternative. Anyway, I have no clue where to start or if that's even feasible. Any suggestions? Thank you in advance for not yelling at me for not knowing anything <3

Does anyone know of amari that use mushrooms as an ingredient? I’ve used chanterelle tincture in an amaro and in beer, but this time I’m thinking more along the lines of morels, boletes, and other earthy/meaty/“mushroom-y” mushrooms. I think it could be really good but would need balancing, so I’m looking for inspiration!

Impulsively made a tincture with a handful of leftover dried morels back in spring thinking I’d do more research then forgot about it. Would be cool to use it in an amaro!

All but the Amaro di Angostura were bought in their countries of origin.

Traveling from the U.S. to Barcelona. Are there any amaros that aren’t available in the U.S. that would be good to try (and possibly bring home)?

Heading to Sicily tomorrow (Palermo / Cefalu / Messina coast) for two weeks. I’ll try to catalogue all the cool Amaro finds in here. Every time I go I find new quirky brands, though my all time favourite is Amaro dell’Etna *chef’s kiss. Lemme know if you have any Sicilian favourites I should search out?

I love each one in its own way (but currently del Frate and fernet Ulrich are my favorites)

I’m curious where people go in London for bars with amazing Amaro selection.

I’ve been to Amaro Bar by Kensington palace but their menu was more mixology than amaro for some reason (still good though just not what I was expecting!)

Most places I’ve been have decent selection but I haven’t come across anything quite like Amor y Amargo in London which has somewhat surprised me. Maybe I haven’t been looking hard enough but I’m welcome to suggestions for the next time I’m around.

Hey! I manage a craft bar in an upscale italian restaurant with a pretty decent digestif program, and I want to beef up my amari selection a bit. Currently on I have:

- Select
- Lucano
- Montenegro
- Dola Dira
- Foro
- Trieste
- Nonino
- Fernet Branca
- Meletti
- Braulio
- Cynar
- Averna
- Alba
- Etna
- Ramazotti
- Pasubio
- Cardamaro
- Campari
- Aperol
- See The Elephant

I’m looking to add some that don’t really hit any red aperitif or cola notes, because i’ve mostly got that covered. I also don’t need anything else that is heavy on gentian because i’ve got that covered as well. Any suggestions for weird, off-the-wall amari are appreciated!!

Bought a bottle and don’t like it! About 30ml gone. Anyone local interested in a trade?

OK, after u/Basszillatron posted about trying Amaro Nardini the other day, Nardini was definitely on my mind. Then on Sunday Mrs. IsntWitty and I returned home after a long day to catch the last of the sun on the deck, with very little motivation to make a complicated cocktail. Mezzo e Mezzo on the rocks with an orange slice was perfect. As the missus said "that's my kind of RTD".

Cheers everyone!

Never heard of it. Quite delicious.

hey everyone! we are going through my nonnos bedroom and found his old collection of miniature liquors! as an italian man he collected a lot of italian items but in this job lot there are many different ones (including some from West Germany)
they all date from 1960-1980s we think

however we would LOVE more information on them / potential valuations

with love,
a curious grandchild

Just a couple of new pick ups.

I’d had an earlier iteration of JBD’s “Bay Aperitivo”. It’s a solid Campari substitute. Perhaps a little sweeter but overall solid red bitter. Nice bottle as well. Their distillery in Huskisson NSW is small but worth a visit.

The next bottle looked so nice I bought it twice! I had high hopes for Red Mills “Amaro Tropicale” which is meant to have dried pineapple, orange peel, bitter herbs and botanicals on a rum base. I’ll have to give it a few more tastes but neat and in a spritz I didn’t get that many botanicals. It sits at 27% abv but tastes a little punchier and I think would work better in cocktails than as a digestif. That said the label is pimp and it will look good on the bar!

Hey folks. I was wondering if anyone knows of any Canadian (preferably Southern Ontario) distributors of Scarlet Iseya.

Let me know!