Bitter orange & friends
This is another “in Al’s brain” subcategory. Similarly to the the spiced amari from Chapter 5, the ones in this group bring a very common amaro ingredient–in this case, bitter orange–into the spotlight. They harken back to classic after dinner flavors, too, like mint and chocolate; it brings to mind the “dessert” sections on nineteenth-century restaurant menus, full of oranges and other fruits (fresh and dried) and nuts. I almost called this group “after-dinner digestivo” but that felt a bit too redundant!
Nonino: Amaro Nonino is a 70-proof product from the Nonino family, makers of fine grappa since the 1890s. I tried this one pretty early in my amaro-drinking career, in part because it was called for in a modern classic–the Paper Plane (equal parts bourbon, Amaro Nonino, Aperol, lemon). It is relatively sweet and mildly bitter with big orange flavor and subtle spice.
Nonino Riserva sees two years in small casks and, as a result, has deep vanilla and oak flavors.
Amaro Nardini: made by one of the oldest continuously working distilleries in Italy, famed grappa producer, Nardini (est. 1779 in Muccia), this amaro is one of the simplest, made with just a few botanicals–bitter orange, peppermint, and gentian. It’s incredibly minty, which makes it a fantastic palate cleanser.
Foro Amaro Speciale: an amaro from Piedmont, Foro uses twenty-five botanicals including lemon and orange peel, angelica root and gentian. It has a very chocolatey flavor that makes it approachable and perfectly suited to after-dinner sipping.
Pairing suggestion: anything chocolate, from a fine dark chocolate on its own to a mousse or cake; nuts and winter citrus; espresso or caffè con panna, in a caffè corretto, or alongside coffee of any kind!