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Can anyone tell me how to make amaro? Do you macerate the herbs together in alcohol, and if so for how long? Do you do a percolation, and if so, can you tell me your process? Do you distill the herbs with the alcohol, and again how? D

I'm looking for detailed explanations if possible - but I'll take anything. I've looked everywhere, and can't seem to find any thorough answers.

Thanks!

lerosbif wrote:Can anyone tell me how to make amaro? Do you macerate the herbs together in alcohol, and if so for how long? Do you do a percolation, and if so, can you tell me your process? Do you distill the herbs with the alcohol, and again how? D

I'm looking for detailed explanations if possible - but I'll take anything. I've looked everywhere, and can't seem to find any thorough answers.

Thanks!

I had to google that one! Amaro is an Italian after dinner liqueur. Do you know what herbs flavor this stuff? Have you mined the forum for info on other liqueurs? Trying to help by thinking out loud. Any other ideas?

Never heard of before this but I got a few hits using the "HD Google Search" link above.

There seems to be a variety of different amaro and sounds delicious. search results

this is an old thread but ive also been researching methods to make amaro, of course it helps if you can read italian.. so, do ya?
but yes, simply put you macerate your herbs and then upon filtration add sugar syrup to taste.

I first tried only with maceration using arhtichoke, gentian, angelica, orange peel in 70 abs alchohol for 3 weeks and it gave satisfing results but it lacked flavour intensity for my taste. So I then proceed to a pot distilattion after maceration phase, the problem is that the bitter compunds does not distill well as far as I am concerned so I now macerate biiter ingridients again in destilled alchocol to add bitternes to final product. This is my current procedure, I am new to this process, I do read italian but I didn't find any recipe including distiliation to make an amaro only maceration so I guess that shoud be the way ...

Try looking up Nocino... or Noccino.... similar in theory... similar in taste -- to a degree... I made mine a few years ago... still in the bottle...
Dark like the night....tasty.... sipping for sure. Make as sweet or as bitter as you need.
GG