Amaro Montenegro, Iconic Italian liqueur since 1885. Balanced flavour created with 40 botanicals and a secret recipe Bottle of 70 cl, 23 ABV

Product Information

Made in Bologna in 1885 by the young rebel genius Stanislao Cobianchi, Amaro Montenegro was an instant success. It’s got a curiously fragrant aroma, with notes of citrus peels, juicy cherry, bitter tea and even fresh hints of cucumber. The name 'Montenegro' is a homage to the second queen of Italy, Princess Elena Petrović-Njegoš of Montenegro, on occasion of her marriage in 1896 to Victor Emmanuel III, the Italian sovereign at the time. Years later, when the glamorous Princess Elena of Montenegro married the future King of Italy, Victor Emmanuel III, Stanislao decided to dedicate his elixir to Her Royal Highness. If you continue without changing your cookies settings, we’ll assume you’re happy with the use of all cookies on our site.

and vary greatly in style with differing degrees of bitterness, sweetness and flavourings such as citrus, liquorice and spice. These are finally added to alcohol, water and sugar to leave a bitter-orange flavoured spirit with an abv of 23%. Commonly used botanicals include: gentian, wormwood, angelica, cinchona, juniper, citrus peels, liquorice, cinnamon, anise, lemon balm, lemon verbena, fennel, zedoary, ginger, mint, thyme, sage, cardamom, saffron, rue and elderflower. This may affect factors including the product style and allergen information, and we would advise that you always check the label and not solely rely on the information presented here.

The long connection between the Royal Navy and rum can be traced back to 1655 and Vice-Admiral William Penn's expedition to the West Indies. Amaro Montenegro Liqueur is made from a blend of over 40 botanicals from around the globe giving it a rich flavour. Combine the gin, sweet vermouth, and Amaro Montenegro in a cocktail mixing glass (or any other type of glass).

Amaro isn't a new concept either, Italians have been quaffing the stuff after their meals to aid digestion for years. Back from his travels he experimented with countless ingredients and finally determined the ultimate blend of 40 botanicals that would make up his amaro liqueur. Traditionally most amaris are made using a base of grape brandy which is then infused with the botanicals, given a healthy dose of sugar and then put aside to age. If you plan to experiment with amaro Sother has this piece of advice: "at AyA when we get a new amaro we drink two bottles before we start making drinks.Cobianchi travelled from continent to continent collecting 40 rinds, woods, seeds, rhizomes, flowers, fruits, citrus peels, roots, stems and leaves. The report released alongside the book said "whichever brands reign supreme, though, we don't expect amaro to fall out of favour with bartenders anywhere in the foreseeable future. Unfortunately, due to laws/regulations we cannot deliver spirit/liquor products to any PO Box addresses or in some cases to all states, countries, or providences.

These are extracted and mixed to make a unique and inimitable elixir and are divided into three categories: citrus, bittersweet and herbaceous. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties.Displays early botanical scents of orange peel, fresh not dried coriander, red cherry, pekoe tea and cucumber.