Amaro Montenegro is an Italian herbal liqueur that was first created in 1885 by a famous Italian distiller named Stanislao Cobianchi. It is made from a secret blend of over 40 different herbs, spices, and botanicals, which are steeped in neutral grain alcohol and then blended with a carefully crafted mixture of pure sugar, water, and alcohol.
The resulting liqueur has a complex, bittersweet flavor profile that is characterized by notes of citrus, vanilla, anise, and juniper, among others. It is often served as a digestif, either neat or on the rocks, and is also commonly used in cocktails.
Amaro Montenegro is named after Princess Elena of Montenegro, who was a prominent figure in European high society during the late 19th and early 20th centuries. The liqueur is produced in Bologna, Italy, and is known for its distinctive green and gold packaging, which features a portrait of the princess on the label.
Amaro Montenegro was first created in 1885 by Stanislao Cobianchi, a master distiller from Bologna, Italy. Cobianchi was known for his expertise in creating herbal liqueurs, and he set out to create a unique blend that would capture the essence of the Mediterranean.
The recipe for Amaro Montenegro is a closely guarded secret, but it is known to contain a blend of over 40 different herbs, spices, and botanicals, including bitter orange, coriander, and juniper. After the herbs and spices are carefully selected and sourced, they are steeped in a neutral grain alcohol to extract their flavors and aromas.
Once the herbs and spices have been steeped, they are blended with a mixture of pure sugar, water, and alcohol to create the final product. The resulting liqueur is bittersweet, with a complex flavor profile that is characterized by notes of citrus, vanilla, anise, and juniper.
Amaro Montenegro was named after Princess Elena of Montenegro, who was a prominent figure in European high society during the late 19th and early 20th centuries. The liqueur quickly became popular throughout Italy and beyond, and it was even awarded a gold medal at the 1906 International Exhibition in Milan.
Today, Amaro Montenegro is still produced in Bologna, Italy, using the same traditional methods that were established over 100 years ago. It is considered to be one of the finest examples of Italian herbal liqueurs, and it is enjoyed by people around the world as a digestif or cocktail ingredient.
Amaro Montenegro has an ABV (alcohol by volume) of 23%.