How Texas Amari Makers Are Embracing the Bitter Trend
The Italian digestifs known as amari date back to the thirteenth century, when monks began making them for medicinal purposes. These bracing after-dinner liqueurs—“amaro,” the singular of “amari,” means “bitter”—are at once ubiquitous and highly localized in Italy, with towns creating proprietary mixes of macerated herbs that are then fermented in neutral liquor. Consumption of …