Amaro Montenegro

Rating: 14/23 I've heard positive feedback about this spirit, but I'm new to amari and recognize it's a broad classification. An adventure seems imminent! Nose: Intriguing, a sweet menthol aroma with soap notes and a captivating floral scent I can't quite identify. It's quite sweet, yet offers a rich, bitter herbal depth and a clean mineral quality. I'm curious, but slightly apprehensive. Palate: Very sweet! It starts with floral notes and hints of herbal spices, then settles into soap and bitterness. Remarkably, despite that profile, it's quite palatable! Minerality hits first with the sweetness, carrying through the middle. The floral burst is engaging and unifies the elements. Mint is present, but far less austere than Fernet Branca. The soapy bitterness intensifies gradually but isn't overpowering. It's a bit unusual and demanding; I can't say I adore the soap or know its best use, but I appreciate the flavor's clarity. Finish: Bitterness prevails. Flecks of mint, soap, and various herbs appear. Faint, sweet floral wisps surface occasionally. It's somewhat bitter, but it nicely balances the sweetness. - Conclusion - This is a fascinating and enjoyable liqueur. I'm uncertain of my overall feelings due to the soapy note and my lack of ideas for its application, but I do enjoy it. Amero Montenegro strikes me as a more elegant Jägermeister. It's akin to the difference between the bold assertiveness of Wild Turkey 101 and the more reserved dignity of Russell's Reserve 10. This warrants at least a 12, but I had higher expectations given its acclaim. I'm considering up to a 17, but that soapy characteristic is a significant hurdle, and I'm unsure of its use beyond sipping neat. I might slightly prefer Fernet Branca. I was thinking a score between 12 and 16, making 14 a middle ground. Fernet-Branca received a 15. Decision made - this is a 14 (regrettably). Okay, but here are some final attempts to find applications for this. Mixed with Pure Scot Virgin Oak - surprisingly good! It imparts pleasant sweetness and complexity, creating an interesting cocktail. Bourbon - quite risky. Rye - a sweet rye can add nice complexity to a cocktail. It worked exceptionally well to finish off my bottle of Templeton 4. Rum - A spirit like Appleton Estate 12 pairs well with this; however, the Appleton Estate 12 is best used sparingly in a glass of this neat (unexpectedly). A drastically different approach is to combine this with Plantation Xaymaca for a super funky cocktail. Lighter, subtler rums like Plantation 20th Anniversary are mostly overpowered. Gin - This proved very difficult to harmonize. While the negroni itself is an acquired taste, perhaps sufficient promotion would improve their compatibility (with optional amounts of dry or rosso vermouth, both of which I tested). A good cocktail with the right gin and rosso vermouth might exist here, but it won't resemble a negroni. Peated whisk(e)y - Mostly unpleasant. Ardbeg An Oa blended fairly well. That specific pairing warrants further exploration, but other combinations should be completely avoided. Tequila - Surprisingly, this is the most successful pairing I've discovered. Tequila has a funky, often minty profile. I typically anticipate more sweetness due to agave's inherent sugariness. Amaro Montenegro introduces those qualities. This deserves more investigation. The most promising aspect is that many spirits significantly temper the soapiness. I believe cocktails warrant further exploration, but for now, I'm settling on a 14 based on my neat tasting and initial attempts to substitute other amari in cocktails.

Appearance: Clear, deep amber, resembling strong black tea. Aroma: Orange peel, mandarin peel, lemon sherbet, triple sec, cardamom, cumin, licorice, allspice, and a trace of anise. The scent is a delicate balance between citrus (primarily warm orange) and a mix of herbs and spices. Flavor & Texture: Initially sweet, with initial notes of orange liqueur, Earl Grey tea, and rosewater. Herbal characteristics become apparent after a moment, and the sweetness slightly recedes towards the back of the palate, with calming root and bark extracts (licorice, cassia, sweet cinnamon) taking precedence. Upon swallowing, and in the latter palate and aftertaste, a pleasant, mild bitterness develops, featuring distinct petit wormwood and gentian. The texture is rich yet remarkably light and effortless. This liqueur is balanced and complex, possessing a sweetness that never becomes cloying (though it can be slightly syrupy) and a warm spicy character that avoids harshness. It feels complete, offering aspects reminiscent of both liqueurs and aromatic bitters. The palate is intricate but not overwhelming, with a consistent lightness of touch. It's also wonderful as a cooling drink on a warm day. Enjoy this liqueur neat over abundant crushed ice, or for a long drink, simply add soda water, tonic, dry ginger ale, or indeed, anything. Its versatility makes it a great additional seasoning or secret component in nearly any cocktail. Consider using it, fully or partially, in place of vermouth in your next Manhattan, negroni, or Americano. Following this introduction, here is a cocktail crafted by myself and two companions last week, which effectively utilizes this liqueur. It was inspired by the Boulevardier, a close relative of the negroni, created by Erskine Gwynne in the 1920s. A friend described it as a steam locomotive – smoky, powerful, sexy, and refined. Maintaining a Parisian theme, we named it: The Gare du Nord 45 ml mild smoky whisky (Rock Oyster was used, but any smoky blend would suffice) 30 ml Campari 30 ml Dolin rouge 5-10 ml Amaro [Brand Name] (to taste) Stir ingredients with ice in a mixing glass until chilled, then strain into a glass over fresh ice. There you have it. If you are not already acquainted with [Brand Name], you should acquire a bottle and experience it. "Very Good": 87/100 (4.25 stars)

What conventionally bitter things do you find enjoyable? I am a dark chocolate enthusiast with a fondness for excellent espresso. Amaro translates to "bitter" in Italian. Amaro Montenegro is crafted through the boiling, maceration, and distillation of 40 botanicals, including various herbs, spices, roots, fruits, and seeds. These distinct extracts are then combined with alcohol, sugar, and water, plus a micro-distillation process known as premio. Fittingly, the Amaro Montenegro bottle is designed to resemble an alchemist's potion vial. The nose presents sweet, earthy, and medicinal notes of dark honey, anise, and orange rind. A foundation of black tea and eucalyptus is completed by a lemon wheel after it rests. Amaro Montenegro enters the mouth smoothly and evenly. Its flavor starts with a balanced profile similar to the aroma, with added nutmeg and clove. It quickly shifts with a surprising hint of mild licorice bitterness. It's intriguing but not so much that you recoil. The herbal bitterness lingers on your tongue, complemented by the residual sweetness on your lips where your sip began. This tastes like a liqueur that might offer health benefits. At the very least, I'm happy to tell myself that. I appreciate that Amaro Montenegro claims a consistent production process since 1885. Its mellow, bitter, and sweet flavor profile is something I would gladly enjoy as a digestif after a meal. 8/10

My current habit when visiting an Italian restaurant is to get an Amaro after the meal instead of coffee and dessert. I was raised in an Italian household and never grasped the reason for drinking coffee after dinner. After dinner is for sleeping. Enter the after-dinner drink. At the time I sampled this, it was a new category for me. Many people suggested this was a good starting point, and while I had only tried Monte in mixed drinks (where it admittedly excels), I was less impressed neat. It had some pleasant notes of cocoa and hazelnut, but the bitterness seemed to overwhelm those elements slightly, while also tasting watery. I'm eager for good cocktail suggestions using this bottle, but I suspect it might not be ideal for sipping after dinner. I found Cynar more enjoyable for that purpose, and Limoncello or Amaretto are also nice options for that role. Cheers!

Nose: An overwhelming orange aroma on the nose, with numerous floral, possibly herbal notes competing with the citrus for attention. Palate: Still citrus, but floral and herbal notes begin to dominate as bitterness sets in. Finish: Sweet, yet bitter and moderately dry. The taste of a floral note, reminiscent of rose/lavender, merges with the various orange notes and lingers. Clearly an excellent Amaro to substitute for vermouths in any whiskey cocktail. Great served straight as a digestif. Would function as a mid-to-high tier cocktail Amaro.

EXPLORATION: This person is new to amaro, but this was harmonious and wonderful. EXHORTATION: Bards and experienced drinkers have long spoken a truth: the flavor of a spirit is more than just the liquid itself. It is also the occasion. And the company. Cheers to Zachary at Anvil in Houston. Your generosity and wisdom will be long remembered. Also, David Bowie was playing. Keep exploring, my friends. And when you can, explore with a companion.