A Sip of Something Different — Select Aperitivo and Amaro Montenegro

Today we are sipping alcoholic beverages that are a bit different than wine. One is perfect to sip before a meal and the other is just the thing to end a meal. Both are made using an infusion of botanicals, so they have some flavors in common, but they are very different from one another. We received both as tasting samples.

Sip Before a Meal

Select Aperitivo’s complex flavor profile comes from an infusion of 30 botanicals enhanced by macerated rhubarb roots and juniper berries. The secret combination of ingredients are soaked and macerated, then heated to obtain an extract. Juniper berries are macerated and distilled to lengthen the finish.

Select Aperitivo is meant to be enjoyed before a meal as a way to stimulate your appetite, but it can just as easily be enjoyed as a refreshing afternoon sip to accompany snacks. It was first made in Venice in 1920 by the Pilla brothers. Select Aperitivo is traditionally enjoyed as a spritz. The recipe is easy: 3 parts Prosecco, 2 parts Select Aperitivo, splash of soda, garnish with a green olive. The predominant flavors will come from the Select Aperitivo and are very refreshing, not to mention pretty in the glass. Select Aperitivo can also be used to make cocktails.

Select Aperitivo — brilliant raspberry color with aromas of dried oranges and cherries and bitter quinine. Flavors lead with bitter quinine, mixed herbs, dried oranges and finishes with sweet/bitter flavors. 17.5% abv. $27-$35

Bitter quinine-like flavors predominate in Select Aperitivo, but with lots of flavors around them and a pleasant combination of bitter and a little sweet. Those flavors still come through loud and clear in a Venetian Spritz, but are less concentrated than when sipping Select Aperitivo on its own. It paired really well with green olives and mozzarella as an afternoon sip.

Sip After a Meal

Amaro Montenegro was first made by Stanisalo Cobianchi in Bologna in 1885 where he established a distillery. He first called his infused liqueur Elisir Lungavita (elixir of life), but after Princess Elena of Montenegro married Prince Victor Emmanuel III and became the Queen of Italy, Cobianchi renamed his liqueur Amaro Montenegro for her. 

Amaro Montenegro is made using 40 botanicals sourced from around the world. Cinnamon, cloves and nutmeg lend sweet flavors. Sweet and bitter oranges and petite dried oranges add a citrusy character. Oregano, marjoram, coriander seeds and artemisia contribute the bitter and herbaceous flavors. The botanical ingredients are boiled, macerated and distilled to create concentrated flavors. Other botanical ingredients remain a secret. The final step is the addition of Premio — a secret distillation that gives Amaro Montenegro its distinctive flavor.   

Amaro Montenegro can be sipped in a glass with or without ice. There is a long list of cocktails using Amaro Montenegro that sound very inviting. The alcohol level is quite high, making it better suited as an after dinner sip or as part of a cocktail than as an afternoon sip.

Amaro Montenegro — dark tawny, umber color with generous aromas of dried oregano, cloves and dried citrus peel. Flavors follow with cloves, dried orange peel, cinnamon and a slightly bitter, very sweet finish with a round, glycerine mouthfeel. 23% abv. $29-$39

Amaro Montenegro is very sweet with a complex flavor profile and pleasing bitterness. It is quite strong to my taste. We made a Montenegroni (2 oz Amaro Montenegro, 1 oz sweet vermouth, 1 oz gin, 2 drops Angostura bitter served over ice), which I found very potent. I prefer Amaro Montenegro over crushed ice. It’s official, I’m a lightweight drinker.

Thanks to We Are Social for organizing our tasting.

Cheers!