NOTES

Their production process is geared towards producing an amaro with a strong bitter profile: the spirit is infused with herbs, spices, and botanicals in a base of 160 proof premium grape spirit distilled from Sonoma County grapes, in a stainless steel tank for three weeks. Following maceration, it is rectified to 80 proof with a solution of Earl Grey tea and Demerara sugar. After an initial racking, it's transferred to neutral barrels for three months before filtering and bottling. The result is an amaro that is balanced, bracing and most importantly, bitter. Delicious on its own as a traditional digestivo, Amaro Bilaro also lends itself exceptionally well to building cocktails, with its assertive bitter profile and higher proof.

Bittering agents are gentian root, rhubarb root, and myrrh. Other key components are rosemary, saffron, mint, grapefruit peel and bitter orange peel.