Amaro Obsession

AMARO MELETTI

Silvio, a young boy, was born from a poor family is forced to leave school to help in his small family grocery store. Here Silvio, over the years transforms a small homemade production of an anisetta liqueur sold in the small grocery store, the most famous anisetta liqueur in the world. All this began in Ascoli Piceno in 1870, among other productions in Meletti portfolio we find Amaro Meletti.

Marche

Ascoli Piceno

Amaro Meletti is different from the most of the brands that have super-light or super-amari bottles in their portfolio. It’s rich and caramel-y, almost chocolate-y, without being cloying at least, it has a fascinating array of flavors, from saffron to anise, resulting in a balanced, complex liqueur. Served as a digestivo (an after meal sipper, generally poured neat) it’s a beautiful drink, but it’s also incredibly versatile in cocktails. It has the herbs and botanicals of many of its fellow amari, without being as nearly bitter, as a result, it can play a vermouth-like role in a Manhattan, be the anchor for a big pour of soda, or add depth and character to a sour. In winter, its richness plays beautifully in seasonal drinks. With hints of violet, saffron, caramel, and an array of spices, this is a subtly bitter and beautifully balanced liqueur perfect for enjoying after a meal. This liqueur is obtained by the infusing of aromatic herbs in alcohol with the addition of water and sugar. It is a delicious aperitif when served over ice and is quite refreshing when mixed with Seltz. However, this remarkable blend of herbs and spices is traditionally enjoyed after meal. Amaro Meletti is amber in color, has an herbal aroma and slightly bitter taste. Amaro Meletti comes from an ancient recipe of the Meletti Family and it is the result of a blend of excellent aromatic herbs. Amaro Meletti is the quintessential “digestivo”. The Meletti Family has been producing extraordinary hand crafted cordials for generations. Silvio Meletti started the company in 1870 when he endeavored to produce an anise-flavored liqueur that would rival or surpass the best products of Italy and France. Through study and experimentation, Silvio developed innovative techniques and equipment. As with any great product, the quality of the ingredients is what sets the best above the masses. Today, Silvio Meletti’s sons, Aldo and Silvio, continue to select only the finest herbs and botanicals for all of their products. In fact, to insure the highest quality they grow many of the ingredients on their own estate.

Matteo Zed

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