Issue link: http://digital.copcomm.com/i/844641
july 2017 / the tasting panel / 89 CATEGORY REPORT Appreciating a Classic with MONTENEGRO Stanislao Cobianchi created Montenegro in 1885 in his hometown of Bologna, Italy, using 40 botanicals for what soon became Italy's no. 1 amaro. Today, that same recipe is followed, using 100% raw botanical ingredients—no oils, no essences—that are macerated for nearly a month before distillation, then bottled in the original vessel design, an eye-catching backbar display. The category of amaro is an Italian institution, and Montenegro (SRP $29.99) is a classic. Historically, and still today, it has been enjoyed as a digestif for post-meal sipping, though in the U.S. it's a prominent player in the craft-cocktail culture. "What I love about Montenegro is its versatility. You can either drink it with an ice cube to open up its com- plex flavor profile or mix it with another spirit like mezcal or mixer like ginger beer to intensify or complement other flavor profiles," says Matteo Bonoli, Montenegro's master herbalist. That chameleon personality allows for great versatility in the glass. Orange peel and citrus notes take center stage when Montenegro is poured alone over ice, for example. When mixed with a stronger spirit like Scotch or mezcal, smoky aromas are more prominent. Montenegro is particularly smooth compared to other amari. It's also lighter in hue and doesn't dominate the color of a drink, adding an aesthetic versatility for creative mixologists. Montenegro's sweetness level and low ABV of 23% also lend to its flexibility in pairing with various spirits and other liqueurs. The amaro is still made in its birthplace by the same distillation process Cobianchi established. "It takes six months to make one bottle of Montenegro using a highly guarded 132-year old trade secret. Actually, only a master herbalist knows the original recipe and it's a great honor to receive the recipe when another master herbalist retires," Bonoli continues. —Amy Collins Tasting Notes At 46-proof, Montenegro has become one of the leading amari and extremely popular with mixologists. The sarsapa- rilla nose is iconic, the palate an experience of bitters and sweets, intertwining with twists and turns from chocolate to root vegetable to orange zest. 94 —Meridith May TOTAL BEVERAGE SOLUTION