This process has been handed down from generation to generation and is still applied today. And the production is still overseen by a master herbalist whose responsibility is to ensure consistent top quality. Conclusion Produced in the coastal region of Marche, Italy, the Varnelli family has been crafting amaro since the mid-1800s. All herbs and roots are sourced from the nearby Sibillini mountains, and only honey is used to sweeten the final product. The herbs, roots, and barks used to create Amaro dell’Erborista are all roasted over a fire prior to maceration, so as to bring out their aromas and flavors and add a smokey touch. Chartreuse is another more common and well-known alcohol that will make a more easy-to-find substitute. It is a French liqueur that also comes in a variety of flavors and even colors. But it wasn’t until the Middle Ages when amari really started to take root. The development of amari came from two very unlikely fields: religion and medicine. Monks would prepare an amari-like drink from herbs in their monasteries and use it as a health elixir. For centuries, amari persisted as a best-selling health tonic, and was sold in most pharmacies and monasteries across Italy.

If Amaro Averna is still too strong for you, don’t fret. You can opt for Amaro Montenegro as an Amaro Nonino substitute. With just 23% ABV, it is quite a jump from Nonino’s 35% ABV.

Amaro Nonino Quintessentia Review

The final touch: The final ingredient is the true core of Amaro Montenegro. The name of it is "Il Premio", and it's the fundamental component of the secret recipe. The flavor of the Premio note is so intense that a single drop is enough to define the taste of one full bottle of Amaro Montenegro. So one liter of Premio is enough for 15,000 bottles. In total, 40 different botanicals create the distinct taste of Amaro Montenegro. Amaro Montenegro uses a complex multi-step process to create the perfect balance of flavors between the ingredients. What does Amaro Montenegro taste like? You can get Cynar, Amaro Montenegro, or Aperol if you want a lighter drink. However, if you want a more potent punch, you can try Angostura Bitters, Chartreuse, or Fernet. You might find it strange to see Jägermeister in our recommended list, but we assure you that this German herbal liqueur is closely related to Amaro Nonino.

The herbal liqueur was established in 1885by distiller Stanislao Cobianchi. The influential Italian poet Gabriele D'Annunzio, a journalist and aristocrat, once called it the "liquor of virtues." This liqueur is a bit difficult to find, and partly because of that, it is quite expensive.What do you do if you can’t get your hands on it? Well, that’s easy – you look for an alternative. What Is Amaro Nonino?If you’re okay with a less orange flavor, Amaro Montenegro can replace Amaro Nonino. 2. Gammel Dansk These two popular Italian bitter liqueurs have a similar flavor profile, but distinct differences. Amaro Nonino is made from Grappa, giving it a dominant fruity note, while Amaro Averna is infused with botanicals like pomegranates and orange essential oils. Gammel Dansk is an extremely popular Danish bitter made from roughly 29 different herbs and spices. Amari are artisan by nature – many can be hard to find outside Italy. But at Amaro in High Street Kensington, Sardinian head bartender Elon Soddu always has a few new discoveries from home on the go: the monastic-looking Amaro Dell’Erborista from the Marche region, a nutty, chocolatey, unfiltered amaro for sipping with coffee; and Amaro Formidabile, a handsome new-wave amaro from Rome that’s glossy chestnut in colour with spicy-sweet notes of fiery cinnamon balls and aniseed: “great as a substitute for absinthe in a Sazerac”. A Manhattan at Amaro The cloves and cinnamon flavors between Amaro Nonino and Angostura bitters are similar and closely related to star anise, pepper, and allspice.