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BITTER END e Fomulation of Fernet Florio Amaro, Italian for "bitter," is an Italian herbal liqueur commonly drunk as an after-dinner digestif. It usu- ally has a bitter-sweet flavor with an alcohol content between 9–40% ABV, and is so seriously considered in Italian culture to be an aid in digestion that the U.S. government permitted its distribution for pharmacies, hospitals, and nursing homes during Prohibition. Similar liqueurs have traditionally been produced throughout Europe. ere are traditional local variet- ies in Germany, Hungary, Netherlands, France, and in South America as well, but the term amaro is generally applied only to Italian products. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol—either neutral spirits or wine—then mixing the filtrate with sugar syrup and allowing it to age in casks or bottles. Dozens of varieties are commercially produced, with many commercial bottlers tracing their recipe or pro- duction to the 19th century or before. ese recipes often originated in monasteries as a method of pre- e only thing Italians love more than a good meal is settling the stomach afterward with a digestive bitter: a harmonious masterpiece of herbs and spices. serving precious medicinal herbs. Amaro is typically consumed neat, often with a citrus wedge, and can also be served on ice, with tonic water, or as an ingredient in cocktails. Amaro is flavored with several herbs and roots, and while many producers closely guard their exact recipe, they typi- cally include gentian, angelica, cardoon, cinchona (china), lemon balm (melissa), lemon verbena (cedrina), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, licorice, cinnamon, menthol, cardamom, saf- fron, rue (ruta), wormwood (assenzio), and elderflowers (sambuco). e category is generally produced in three styles: medium, with a balance between bitter, sweet, and citrus tastes; fernet, which is more sharply bitter than other amari; and light, which usually has more citrus notes. ere are also amari flavored with "alpine" herbs, sometimes with a smoky taste, that are typically lower in alcohol content, as well as amari made with artichoke, truffles, quinine, rhubarb, or honey. 14 The Cru Artisan College Study Guide Excerpts taken from the Italian Wine Scholar Manual