Amaro – Shelf Life and Favorites
Posted 03 November 2012 - 07:01 PM
Posted 04 November 2012 - 07:34 AM
For example, if one didn't have CardAmaro, would you use dell Erboriste, Punt e Mes, or even regular sweet vermouth? I don't know without some tasting and thinking.
Cynar also sticks out. Yes, it's made out of a vegetable, but I think its role is more in the Citrus family. But again, maybe I need to sip it in contrast to say Cynar and del Capo and think.
My Amer Boudreau is more pie-spice in character than citrus, probably because of the Ramazzotti in it. I need to contrast it to Campari then think about Saller and Sibilia.
And Sibilia is, I think, too bitter to put it in other categories. Substituting it for, say, Saller would require a huge amount of fiddling, I think, to keep the bitterness in check. Unless we give up on that and say, "Hey, this works but the result will be massively more bitter."
Can we define a "center" of each category -- the amaro that is most prototypical? This might help us decide some of the border cases.
Posted 04 November 2012 - 07:56 AM
Posted 12 December 2012 - 04:09 PM
Please say it ain't so! Averna is (was) my favorite amaro. Damn.