Amaro Santa Maria
Staff Pick

Amaro Santa Maria

Item # 23866

One of the great 19th Century Italian amari that has survived to this day and continues to thrive as one of the best in class. Originally developed by Franciscan monks in Genoa, this Ligurian classic is oak aged for a year prior to bottling and features notes of pine, spearmint, oranges, cedar and bittersweet floral gentian root.

$34.99/ Single Bottle
$419.88/ Case of 12
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Staff Pick Notes

This recipe dates back to the 18th century when the monks of the Santa Maria monastery in Florence donated it to Duke of Aosta as a symbolic gesture to his loyalty towards the monastery. In 1858, Nicola Vignale bought the recipe from the Duke and began producing this amaro in the state of Liguria in northwestern Italy. Using an encyclopedia of roots and herbs such as myrrh, rhubarb, saffron, cardamom, orange peel, gentian, juniper berries and kola nuts, this is a complex and layered amaro. Cold maceration takes place for 3-4 months with no artificial sugars or color added and at 40% ABV, this amaro is a perfect find for the consumer looking for a fuller-bodied and hefty amaro. A perfect after dinner companion, also absolutely perfect with soda water and a slice of orange. Possibly a favorite of mine in the amaro category.




While perhaps more famous for its topless beaches, Liguria also produces some truly outstanding and unusual white wines. As the region is dominated primarily by coastal villages, it’s not surprising that the typical Liguria diet is rich in seafood - and as such, snappy, high-acidity whites are quite the M.O. One notable exception is the wine made from the idiosyncratic Pigato grape, which yields a softer, more lush wine with distinctive notes of herbs and (we’re not being tongue-and-cheek...

Read more about Liguria

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