The herbal liqueur is bittersweet and crafted using 25 different botanicals that are macerated in a bourbon mash spirit (produced with 100% Virginia grain), and aged in used Virginia bourbon barrels for a few months. The Amaro is then finished in used Virginia wine barrels infused with chestnut wood, local honey, agave, and cane sugar.
The cherry color masks a plethora of flavors: orange, honey, cinnamon, herbs. The finish is pleasantly lasting with a complex and bittersweet backbone.
After a visit to the Franciscan Monastery of the Holy Land in America we decided to visit a couple of distilleries in nearby Ivy City starting with District Made Spirits. For those familiar with the D.C. spirits scene, two weeks ago this distillery was known as One Eight Distilling. But owners, Andy Wood and Alex Lauffer, now want to emphasize, not only their location in Washington D.C., but also their use of regional grains grown in Maryland and Virginia. I chose a flight of their Core Spirits featuring their Ivy City Gin, Straight Rye Whiskey, and Straight Bourbon Whiskey. 
The Gin uses the District Made Vodka ($30) mash bill of 66% Abruzzi Rye, 28% Corn, and 6% Malted Rye which is then steeped with ten botanicals. These include Appalachian Allspice and Grains of Paradise for aromatics and a lower juniper profile. And from what I can glean, Abruzzi Rye is a cultivar that has higher yields than other rye varieties. The District Made Ivy City Gin ($35) immediately brought thoughts of Negronis. Interestingly, we decided on purchasing a bottle of the vodka after a sample (1) because we didn't have any at home and (2) it contains noticeable creamy flavor.
The two whiskeys were also quite solid with the District Made Straight Rye Whiskey ($50) containing a little more malted rye than the gin and vodka with a mash bill of 57% Abruzzi Rye, 14% Corn, and 29% Malted Rye. This reminded me of Pennsylvania ryes, not a spice bomb, but reasonable levels of honeyed cinnamon and spice. I slightly preferred this over the District Made Straight Bourbon Whiskey ($50) which has a very unique recipe of 58% Corn, 16% Abruzzi Rye, 12% Malted Rye, 8% Hard Red Winter Wheat, and 6% Malted Barley. Interestingly, the grains are distilled and aged in two batches, one with higher percentages of winter wheat and the other a higher percentage of rye. The final bottling uses a mixture of the different barrels. 
Our original destination for the day, Don Ciccio & Figli, is located directly across the street from District Made. This distillery has been operating in the District for over ten years, starting in 2012 and moving to the larger location in Ivy City in 2019. Providentially, owner Francesco Amodeo was manning the Bar Sirenis on our arrival and walked us through their history and a 17 Italian Herbal Liqueur and Cordial tasting kit. 
Amodeo was inspired to open the distillery based on a family heritage of distilling liqueurs on the Amalfi Coast. This tradition began in 1883 when Vincenzo Amodeo started creating liqueurs and devising a large collection of recipes. The Amodeo family crafted these liqueurs up onto World War II when the stills were closed and the recipes locked away in order to rebuild the country. In 1951, Francesco Amodeo's grandfather Francesco, or Don Ciccio, resurrected the family tradition by building a distillery in the hills of Furore, near Positano and Capri. "The liqueurs are reborn, crafted exactly as they had been until 1931". Sadly, in 1980 an earthquake completely destroyed the distillery to rubble and it wasn't until 2012, in America, that the Amodeo family liqueurs were resurrected a second time. 
Monte Mulled (because it's the season)
Warm up equal parts Montenegro, brandy, unfiltered apple juice, and one teaspoon of honey in a heated saucepan. Heat until steaming, then ladle into a glass mug, and garnish with a cinnamon stick.
Monte & Mezcal (because I love Mezcal)
Fill a rocks glass with ice and pour equal parts Montenegro and mezcal into the glass. Very simple.
Amaro translates to “bitter” in Italian, but the category of bittersweet herbaceous liqueurs is far from one-note. It spans a range of flavors and styles, from light and citrusy Aperol to bracing and minty Fernet-Branca, not to mention countless artisanal brands you may have never heard of. An amaro is a bittersweet herbal liqueur that is made by infusing an alcoholic base, such as a neutral spirit, grape brandy, or wine, with botanical ingredients that include herbs, citrus peels, roots, spices, and flowers; the exact recipes are often closely held secrets. The resulting liquid is sweetened and then aged. Amari (the plural of amaro) can be produced anywhere, but they’re a cornerstone of Italian culture. Monasteries started making bittersweet liqueurs as far back as the 13th century, touting their healing properties and digestive benefits, and in the 1800s Italian producers such as Averna and Ramazzotti took amari to the masses. Today, amari are most often sipped as pre-dinner aperitivi to whet the appetite or post-dinner digestive to aid in digestion. -- Audrey Morgan, Liquor.com
The Grappa Nonino Distillery was founded in 1897 by Orazio Nonino in the Friuli region of Italy and has run through six generations as Benito and Giannola passed control over to their three daughters Cristina, Antonella, and Elisabetta (the 5th generation). And the 6th generation has already made an impact with Cristina's daughter Francesca taking a role in the family operations.
In 1933, Antonio Nonino (the third generation) starts producing Nonino liqueurs like the Amaro Carnia, an infusion of herbs from the mountains of Friuli, using the grappa as the base. In 1940, "Silvia Nonino – Antonio’s wife and an excellent cook – left a widower and becomes the first woman to manage a distillery; her great knowledge of botanicals leads her to create the 'Aperitivo Bianco Nonino', a drink for the pleasure of the palate and the spirit. It is the first time that in the distillery they experience the female touch in the art of liqueurs and distillation. Silvia will be the first of a long series of Nonino woman distillers". During her tenure Silvia also enriches the recipe of the Amaro Carnia, with selected botanicals, to create a more complex amaro: Amaro del Friuli.
In 1992, the distillery replaced grappa in the recipe of the family amaro with ÙE® Grape distillate aged for a minimum of 12 months in barriques and small casks. This grape distillate was created by Giannola and Benito in 1984 using a discontinuous distillation* process in copper steam stills. This amaro was also rebranded as Amaro Nonino Quintessentia®. The ancient family recipe still uses herbs from the mountains of Friuli and the grape distillate is usually a blend of Ribolla Gialla, Moscato, and Malvasia grape pomace. The Quintessentia® is packaged in an old pharmacy bottle at 70 proof.
This is a lighter-bodied and friendly liqueur showing citrus and forest herbs. Our bartender friends love its suitability in cocktails like the Paper Plane. Cheers.
The Paper Plane
3/4 ounce bourbon
3/4 ounce Aperol
3/4 ounce Amaro Nonino Quintessentia
3/4 ounce lemon juice, freshly squeezed
* Discontinuous distillation means that at the end of each "batch", or distillation cycle, the distilled grape pomace is unloaded from the cauldrons and replaced with other fresh grape pomace ready to be distilled. Therefore, between each cycle of distillation, it is necessary to stop the process to allow loading and unloading. The "discontinuous" method represents the historic and artisan system to produce Grappa and is not to be confused with the industrial "continuous" method.
In 1812, when America was fighting its second war against Great Britain, Napoleon's troops occupied parts of the Austrian Empire including the Plešivica region and the town of Samobor, a free royal town since 1242 as established by King Béla IV. Whether the troops introduced "moustard" to the region or provided its name, Samobor is known for their Muštarda -- a sweet and spicy sauce made from local mustard seeds and sweet grape must. 
The troops most likely also sampled Bermet, a local aromatized wine made with a specific sweet-bitter taste. This beverage was first concocted by physicians for medicinal purposes as indicated by a 1755 document from the manual of pharmacists of the Samobor Franciscan monastery. It was soon adopted by multiple Noble families as an aperitif. Since Samobor was a trading center located at the crossroads of the Austrian Empire, these recipes included various Mediterranean fruits and herbs, such as wormwood, carob, dried figs, candied sugar, and nutmeg. 
Because of Bermet's historic production in Samobor and the desire to protect and promote that tradition, on "March 22, 2017, the Croatian Ministry of Agriculture approved the product specification for the existing geographical indication of aromatized wine products: 'Samoborski bermet', making it the only protected aromatized wine product in the Republic of Croatia". In 2020, the European Union extended this designation throughout Europe under the geographic quality schemes -- which "establish intellectual property rights for specific products, whose qualities are specifically linked to the area of production". These are systems similar to the national appellation systems used for wine throughout Europe.
Members of the Filipec family have been making Bernet and Muštarda since at least 1812. The Filipecs were leather makers with the tannery located steps from Samobor's main square. However, in 1946, the tannery was confiscated from Josip Joca Filipec, who in need of a livelihood, started producing Bermet and Muštarda commercially. Upon his death, he distributed the Bermet production to his eldest son Vojko and the Muštarda production to his youngest son Antun Dubravko. 
In 1999 grandson Antun officially opened Podrumi Philipecz after renovating the old tannery discovering an old well and forced to work with the sloping floors of the former factory. Antun also augmented into producing more traditional still and sparkling wines -- some produced partially using a wooden press built in 1864. These include delicious Grasevina, Pinot Sivi (Pinot Gris), a Rose Tia, and Cuvee Roko. 
During our visit, Antun showed us how Bermet ages, even after opening as the herbs act as a preservative. The 2009 shows less bitterness but richer figs and orange with a mint aroma. The 2006 is more bitter as the wormwood dominates. Finally, the 1992 retains a remarkable freshness with a strong aroma of various fruits and herbs and just a hint of bitterness. I purchased a bottle in hopes of witnessing the wine develop over the next couple of decades. And every year post an updated tasting note. Cheers.
When is an Amaro not bitter? That was the question that Jon Arroyo and Bob VanLancker wanted to answer as part of the Washington D.C. farm to table kitchen and distillery: Founding Spirits Distillery. This Italian liqueur literally translates to "bitter" and is usually consumed as a cocktail ingredient or an after-dinner digestif. Instead the Founding Spirits Arroyo’s "Never Bitter" Amaro is intended to be more approachable and consumed both as an aperitif and digestif as well as in cocktails. It is distilled onsite using their Founding Spirits Vodka as a base and then infused with multiple herbs, roots, spices, and botanicals. The vodka is in itself very clean and distilled from North Dakota Hard Red Spring Wheat and Virginia rye and barley.
On a recent visit, I was able to sample the Amaro neat and in two interesting cocktails - all during a delicious family meal. Sipping neat, the liqueur is slightly sweet and savory towards the front, with the finish introducing a somewhat bitter experience. But much more approachable than most bitters. For cocktails, the Amaro was an interesting ingredient in a Piña Colada -- providing a balance with the sweet pineapple and coconut milk. Even better was the How Jefferson Woulda Liked It -- a concoction of Founding Farmers Rye Whisky, Founding Spirits Amaro, lemon, brandied cherry, and an orange slice. This was brilliant, with the Amaro contrasting with the sweet and spicy rye whiskey. In fact, the whiskey was has been produced for the past decade as a partnership between Arroyo and Rick Wasmund of Copper Fox Distillery. In traditional Copper Fox style, the barley and rye were malted using apple and cherrywood. Excellent.
