Bitter Liqueurs

Faccia Brutto is a line of liqueurs crafted by Patrick Miller, formerly of Rucola Restaurant in Brooklyn, New York. Prior to opening Rucola, he wor...

An updated bitter grapefruit aperitif in the Milanese style? A triple sec that’s grapefruit instead of orange? What is this Citron Sauvage? Citron ...

The Fernet Pianta is made with neutral grain spirit macerated with organic gentian, aloe ferox, saffron, myrrh, zedoary, chicory root, fresh pepper...

Faccia Brutto is a line of liqueurs crafted by Patrick Miller, formerly of Rucola Restaurant in Brooklyn, New York. Prior to opening Rucola, he...

Guiseppe Borsci created the recipe for this rare elixir in 1840 using ancient monastic recipes of an oriental medicinal concoction as his guide. Al...

This amaro from Baltimore brings together Italian tradition and Szechuan inspired flavor for a delightful take on the category. Cloves, nutmeg, cin...

From the house most famous for their Antica Formula vermouth and bittered Punt e Mes, Carpano Botanic Bitter is the product of a careful selection ...

Leopold Bros. Aperitivo is the first American take on the classic bitter aperitivo, from the Latin word “to open”. The spirit is a mainstay of Old ...

Named after “Professor” Jerry Thomas, an iconic 19th century bartender and cocktail pioneer, Del Professore Vermouth and Spirits are produced by a ...

Named after “Professor” Jerry Thomas, an iconic 19th century bartender and cocktail pioneer, Del Professore Vermouth and Spirits are produced by a ...

Built for bartenders, this bittersweet liqueur makes for a refreshing and complex aperitivo. With hints of spice, citrus and rhubarb, can be enjoye...

Made from two types of arugula, or rucola, that grows on the Ischia island and the Pontine archipelago. The first type, riccia, is characterized by...

The Liquori delle Sirene are a collection of bitters and liqueurs made by the lovely Elisa Carta, a trained sommelier and olive oil taster, and a p...

Distilleria Alpe is a small producer of locally-inspired infusions and distillations located in the tiny town of Hône, in the Val d’Aosta, in the f...

Bonanto is the result of a selection of more than 30 botanicals carefully chosen and macerated at their aromatic peak. Among its special ingredient...

Getting that seven-year itch in your love affair with the Negroni? Drinkers switch up their gin and vermouth all the time, but many never think to ...

Don't let anybody tell you you're basic just because you love a Spritz now and again. But if you've only been making them with Aperol, your haters ...

Vittorio Zoppi and Filippo Antonelli founded the Antica Torino company to produce and rediscover traditional Piedmontese aromatized wines, liqueurs...

Bordiga creates their Amari according to ancient recipes, with infusions of precious spices, herbs, and flowers that come mostly from the surroundi...

Based on the secret recipe of four medieval thieves. They were caught stealing from plague victims in Marseille. In exchange for clemency, they rev...

A bittersweet aperitivo infused with 13 botanicals including orange, chamomile, rose buds, rose hips, rhubarb root, and three different kinds of ci...

Founded in Venice and still at home there, where it holds its own against Aperol as a base for the classic Venetian Spritz (some claim that it was,...

There’s no blueprint for making a bitter aperitivo, for their Inferno Bitter St. Agrestis uses three macerations: a bitter maceration, a floral mac...

Vastly unique, Pineapple Amaro is a bitter digestivo softened with a familiar tropical fruit. Warm notes of cinnamon, caramel and vanilla and hints...

Henri Vallet came to Hidalgo, Mexico from France in the mid-19th century, and began making European style digestive liqueurs, using traditional and...

Agrestis: of the field, of the wild. Founded in 2014, the amaro begins by individually macerating twenty organic herbs, spices, flowers, roots, see...

This beloved Italian staple entered the U.S. at the end of 2017. The recipe, which includes bitter orange peel, licorice and vanilla, dates back to...

Based on an original vermouth recipe developed in the 1930s, Dimmi (Italian for “tell me”) was launched by a pair of third generation, spirit-produ...

A medium-bitter digestive obtained from the infusion of herbs such as condurango, cardamom, cinnamon, bitter orange peels, cinchona. 30% ABV with i...

The Francoli family have been distilling since 1875 when Louis William Francoli first fired up a rudimentary still in his home in Valtellina. His d...

This Aperitivo style Amaro, or bitter, is made from a unique recipe that includes many extracts and infusions of Mediterranean citrus: oranges, ber...

 Italicus was created by an Italian bartender, Giuseppe Gallo, using a family recipe. It is a take on a Rosolio, an Italian liqueur made with rose ...

The original recipe from 1935 is based on a combination of 28 delicately infused premium natural botanicals. A traditional process of cold macerati...

A dry and grassy Fernet that slaps you in the face – in a good way. Geijer Fernet will make its mark on the current amaro landscape. It is rich and...

Rich aromas of orange peel, vanilla, gentian root, cinchona bark, and wormwood. An initial sweetness on the palate carries those aromas into a long...

An amaro made mostly from a variety of locally grown herbs, including gentian and gentianella, blended with bitter botanicals such as rhubarb root....

A mix of twenty-nine herbs, flowers, fruits and roots from Calabria’s beautiful land, blended to provide an intense experience of pleasure: the bi...

A complex mix of powerful citrus, soft herbal aromas, ripe fruit and bitter roots. No artificial color is added. Ingredients include exotic botanic...

Amaro Lucano Anniversario is the result of a careful blend of more than 30 herbs to produce an amaro with 34° ABV, an intense aroma and herbal echo...

Amaro di Angostura is derived from the process used in creating the Angostura’s iconic bitters. Bottled at 35%, a deep amber color, aromas of cinna...

Dark brown with amber highlights. The aromas are characterized by a blend of citrus fruits and dried herbs. Hints of burnt sugar are not too sweet ...

Rhubarb based amaro from Capaletti. Aromas of rhubarb, citrus peel and molasses. The palate is earthy and smokey and bark-like, more spice than rhu...

This vibrant, bittersweet bouquet is citrusy, herbal, floral and earthy. The palate intensely herbal and earthy but refreshingly orange. The tasty...

This Sicilian Amaro is made using hand picked and peeled Sicilian oranges.  The peels are vatted for infusion with wild-gathered herbs and botanica...

Obtained from herbs, roots and barks prepared over a wood fire, then sweetened with honey from the Sibillini Mountains. Dry, bitter and warm. Powe...

Varnelli Sibilla Amaro is an exceptional Italian amaro that captures the essence of the Sibillini Mountains in the Marche region through a distinct...

Made by infusing grape brandy with a proprietary mix of herbs, flowers, aromatic bark, citrus peel and spices. The scent of sultana, dried lavender...

From the Piedmont region, has taken 5 consecutive gold medals at the International Spirits Awards. 34 herbs and aromatic plants, look for gentian,...