How much alcohol is in Amaro Montenegro?It is 23% ABV (alcohol by volume), so it has a mid-range alcohol content for an amaro. In comparison, Aperolis the lowest alcohol at 11% ABV, Campariis 24% ABV, and Fernet-Brancais the highest at 40 to 45% ABV (the same level as whiskey, rum, vodkaand gin). We say: Dark pungent rum is lightly sweetened, bittered and aromatised by an amaro and bitters duo. Amaro Montenegro is an Italian herbal liqueur with a bittersweet taste and an alcohol content of 23% ABV. The liqueur is produced by macerating various herbs and plants in a neutral spirit base. If time allows, chill the serving glass for 15 minutes before pouring the drink. Doing so helps ensure the drink is satisfyingly chilled at the point of serving. Maceration: Mincing and cooking the ingredients to release their full aroma. After that, the botanicals get macerated in an alcoholic solution for about 20 to 30 days.

Cobianchi, who was destined to join the priesthood at the demand of his father, fled his religious education and boarded a cargo ship on which he sailed around the world and developed a passion for alchemy. While on his travels, he collected unique herbs and botanicals from all over the globe and returned home to Italy determined to produce a botanical elixir of his own. Once he had perfected the recipe, Cobianchi established the Cobianchi Stanislao Steam Distillery and formulated Amaro Montenegro for market release. The amaro was an instant success and remains one of the world’s most popular digestifs to this day. If rose petals scare you away, there are plenty of other great amari. What to buy instead of Amaro Montengero? Try Amaro Meletti, Amaro Averna, Amaro Nonino, or Cynar. How much does it cost? Amaro Montenegro is based on a neutral spirit, flavored with a set of 40 botanicals, and sweetened with sugar. However, the brand reveals only 13 of the 40 ingredients: 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 The Premio is the result of the micro-distillation of five botanicals. One litre for every 15,000 is enough to complete the recipe.Campari : this is arguably the most well-known of all Italian bitter liqueurs. It’s perhaps not common to mix bitters together, but in this instance, it’s a happy partnership. Campari imparts extra bitterness than Montenegro alone and a burst of additional fruitiness. If you’re after a long drink try partnering Amaro Montenegro liqueur with soda water, tonic water or ginger ale. Use plenty of ice, drop in a wedge of fresh lemon or grapefruit and away you go. One final element is added to these six notes, called "Premio"; it is the final and fundamental ingredient of the secret recipe. These are finally added to alcohol, water and sugar to leave a bitter-orange flavoured spirit with an abv of 23%. If you’re new to Amaro Montenegro , it is a bitter-sweet Italian liqueur often savoured as an after-dinner digestif. Incidentally, amaro translates from Italian to bitter. Yet, those ingredients are just the start because how they are processed is just as important - and complicated. According to the brand, the recipe is based on six flavor notes derived from the botanicals. These are:

To be honest, Amaro Montenegro isn’t our favorite amaro. Of course, don’t let that stop you from grabbing a bottle to test it out, especially if you enjoy floral flavors and rose in particular. it makes a great Negroni (aka Montenegroni Amaro MontenegroBeyond these base aromas, there’s a seventh note present, Il Premio, which the brand says perfectly brings together their symphony of flavors. Translating to “the prize” in English, Il Premio is a potent micro-distillate made from a blend of five top-secret botanicals. The distillate is so powerful that each bottle of Amaro Montenegro needs just one drop for its essence to be felt and tasted. On a larger scale, one single liter of Il Premio is necessary to complete 15,000 bottles of the Italian liqueur. Amaro Montengerois an Italian amaroor bitter liqueur made in Bologna, Italy. It was invented in 1895 by Stanislao Cobianchi, named after Princess Elena of Montenegro who married the future king of Italy. It’s made with the original 1895 recipe of 40 different herbs, fruits and botanicals. It has a caramel color and a bittersweet, floral flavor. What does Amaro Montenegro taste like?

Distillation: The results are various extracts of our botanicals which get distilled to create the heart of the herbal liqueur. After this, twelve mother essences are taken and synthesized into six tasting notes: bitter and herbaceous, spicy and floral, chocolate and caramel, fresh and balsamic, vanilla and red fruits, and warm and tropical. With: Reposado tequila, mezcal, Amaro Montenegro, elderflower liqueur, lime juice and a pinch of salt. Like Fernet Branca , Amaro Montenegro has been around for a very long time. It was first produced in the late 19th century (1885) in Bologna by Stanislao Cobianchi, who ignored his family’s attempts to push him into a different kind of spirits career: a clergyman. The name for Amaro Montenegro comes from Princess Elena Petrović-Njegoš of Montenegro (good thing they didn’t use her whole name) who in 1896 married King Victor Emmanuel III of Italy. Amaro Montenegro was an essential part of the king’s wedding celebration, which helped launch it to prominence in Italy. Although production was halted during World War II and the Amaro Montenegro factory in Bologna was severely damaged by the war, Amaro Montenegro managed to regain its stature as one of Italy’s most popular amaro, a status it continues to enjoy today. As with most amaro, the exact recipe for Amaro Montenegro is a closely guarded secret. What we do know is that it contains 40 herbs and botanicals including licorice root, saffron, and orange peel, but beyond that it’s just conjecture. Montenegro sources a top-secret blend of 40 hand-selected botanicals from four different continents, each of which was inspired by Cobianchi’s travels around the globe. Of the botanicals, only nine are public knowledge: cinnamon, clove, nutmeg, sweet and bitter oranges, dried oranges, artemisia blend, marjoram, oregano, and coriander seeds. Once the botanicals arrive in Bologna for production, they’re stored in the distillery’s dark rooms, which are equipped with controlled temperature and humidity levels to prevent deterioration. Once the botanicals are ready for use, they’re divided into three categories — citrus, sweet, and bitter and herbaceous — before they’re boiled, macerated, and distilled into 12 distinct extracts. These 12 extracts are then blended together to produce Amaro Montenegro’s six foundational aromatic profiles: bitter and herbal, spice and floral, sweet and roasted, fresh and balsamic, fruity and sweet, and warm and tropical.Amaro Montenegro liqueur was first created in 1885 and, although the exact recipe is a secret, it is known to be crafted from a blend of 40 botanicals including cinnamon, clove, nutmeg, oranges, coriander seeds, marjoram, oregano and artemisia (wormwood). What does Amaro Montenegro liqueur taste like? To find the perfect ingredients for his masterpiece, Cobianchi traveled across four continents. And during these travels, he collected all kinds of flowers, roots, leaves, citrus peels, woods, rinds, barks, seeds, stems, and fruits. Blending: The six tasting notes are blended and married by adding water, sugar, and alcohol before the final ingredient - Il Premio. 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.