Amaro

I started experimenting with Amaro creations at home in early 2023. This was primarly inspired by multiple summers of hiking in the French, Swiss, and Italian Alps – read more about that at shoulderseason.net.

Summer Solstice (2026)

A repeat, highlighting the freshness of delicious PNW cherries from local farmers markets. Based on Brad Thomas Parsons’ Summer Solstice recipe.

• Base: neutral grain spirit
• Bitter agents: cinchona bark
• Botanicals: dried orange peel, dried bitter orange peel, anise seeds, grains of paradise, cherries (fresh from the farmers market), orange zest, lemon zest, sage leaves (locally grown), basil leaves (locally grown), juniper berries, black walnut hulls
• Aged with oak chips
• Fining: bentonite clay and egg white
• ABV: 31%

Winter (2025)

A revisit of the original Winter (2023), inspired by Braulio (an Italian aged amaro) and previous Alpine (2023)

• Base: neutral grain spirit
• Bitter agents: gentian root, wormwood
• Botanicals: mint (locally grown), rosemary (locally grown), grapefruit zest, yarrow, juniper berries, elderberries, bitter orange zest,elderflower, lavender, wild cherry bark, black walnut hulls, lemon balm, hyssop (nettle-leafed, locally foraged from northeastern Oregon), green cardamon pods, cloves, allspice, orange zest
• Aged with oak chips
• Sweetened with turbinado sugar, white sugar, molasses
• Fining: bentonite clay and egg white
• ABV: 28%

Alpine (2025)

A revisit to an original alpine amaro recipe inspired by summer hiking in the French Alps, with a more balanced profile (less holiday “spiciness”).

• Base: neutral grain spirit
• Bitter agents: gentian root
• Botanicals: spruce tips (locally foraged), grapefruit zest, bitter orange peel, lemon balm, mint, rosemary (locally grown), sage (locally grown) juniper sprigs & juniper berries (locally foraged), cloves, elderberries, yarrow, elderflower, lavender, allspice, wild cherry bark, black walnut hulls, anise seeds
• Aged with oak chips
• Sweetened with demerara sugar, white sugar, molasses
• Fining: bentonite clay and egg white
• ABV: 30%

Rabárbaro Style (2025)

Based on this Reddit recipe and discussion. A rhubarb-forward amaro that is smoky, sweet, and bitter.

• Base: neutral grain spirit
• Bitter agents: rhubarb root
• Botanicals: white oak bark (toasted), bitter orange peel, wild cherry bark (toasted), cinchona bark, cinnamon, green cardamom pods, allspice, elderberry, elderflower, clove, orange zest
• Aged with oak chips
• Sweetened with turbinado sugar, white sugar, molasses
• Fining: bentonite clay and egg white
• ABV: 26%

Rite of Spring (2024)

Based on Brad Thomas Parsons’ Rite of Spring recipe.

• Base: neutral grain spirit
• Bitter agents: angelica root, licorice root, wormwood
• Botanicals: mint, cardamom pods, hyssop, cascadian hops, artichoke leaf, lemongrass, elderflower, lemon zest, orange zest, grapefruit zest, thyme
• Aged with oak chips
• Fining: bentonite clay and egg white
• ABV: 30%

Winter (2023)

Inspired by Braulio (an Italian aged amaro) and previous Alpine (2023)

• Base: neutral grain spirit
• Bitter agents: gentian root, wormwood
• Botanicals: mint, rosemary, grapefruit zest, yarrow, juniper berries, elderberries, bitter orange zest,elderflower, lavender, wild cherry bark, black walnut hulls, lemon balm, hyssop, green cardamon pods, cloves, allspice, orange zest
• Aged with oak chips
• Fining: bentonite clay and egg white
• ABV: 31%

Summer Solstice (2023)

Based on Brad Thomas Parsons’ Summer Solstice recipe.

• Base: neutral grain spirit
• Bitter agents: cinchona bark
• Botanicals: dried orange peel, dried bitter orange peel, anise seeds, grains of paradise, dried cherries, orange zest, lemon zest, sage leaves (locally grown), basil leaves (locally grown), juniper berries, black walnut hulls
• Aged with oak chips
• Fining: bentonite clay and egg white
• ABV: 31%

Alpine (2023)

An original recipe inspired by a whiskey-based alpine amaro recipe and summer hiking in the French Alps.

• Base: neutral grain spirit
• Bitter agents: gentian root
• Botanicals: spruce tips, orange zest, lemon balm, mint, rosemary, juniper berries, cloves, elderberries, yarrow, elderflower, lavender, allspice, wild cherry bark, black walnut hulls
• Aged with oak chips
• Fining: bentonite clay and egg white
• ABV: 30%

Rite of Spring (2023)

Based on Brad Thomas Parsons’ Rite of Spring recipe.

• Base: neutral grain spirit
• Bitter agents: angelica root, licorice root, wormwood
• Botanicals: mint, cardamom pods, hyssop, cascadian hops, artichoke leaf, lemongrass, lemon zest, orange zest, grapefruit zest
• Aged with oak chips
• Fining: bentonite clay and egg white
• ABV: 32%