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Amaro Nonino 101 - A Beginner's Guide

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Known by the brand name Amaro Nonino Quintessentia, this Italian bitter liqueur was invented in 1992...

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in Friuli, Northern Italy by a 4th generation distiller named Benito Nonino.

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What sets it apart from many other types of amaro is the fact that it is made with grappa, which lends distinctively fruity notes to the flavor profile.

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The grappa is then infused with the Nonino family recipe of botanicals Benito’s father Antonio used in 1933.

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Amari can range in booziness from as little as 11% ABV (alcohol by volume) in Aperol all the way up to 40-45% ABV in Fernet Branca.

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The unique blend includes sweet and bitter orange, rhubarb, thyme, gentian root, quinine, wormwood, tamarind...

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and a host of other spices and herbs for a gently bittersweet and less syrupy amaro that can easily be enjoyed a number of ways.

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Neat, on the rocks, in amaro spritzes, or in amaro cocktails like the Paper Plane.

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Click the link below to learn more!