(750 ml)

Amaro Montenegro was created in 1885 by Stanislao Cobianchi in Bologna, who named the liqueur after Princess Elena of Montenegro upon her marriage into the Italian royal family — a commercial masterstroke that anchored the brand in Italian national identity from its first decade.

The recipe, still proprietary, draws on 40 botanicals sourced from across four continents, including dried orange peel from the Mediterranean, cardamom, coriander, and marjoram. Production centers on a cold maceration process lasting approximately six months,

during which botanicals steep in neutral spirit before blending — a deliberate slow-extraction method that preserves volatile aromatics that heat-based distillation would destroy.

The result is bottled at 23% ABV, placing it at the lighter end of the amaro spectrum and making it unusually versatile as both a digestivo and a cocktail modifier. What separates Montenegro from heavier alpine amari is its relatively low bitterness intensity: the gentian and rhubarb root backbone is present but restrained, allowing the citrus and warm-spice register to dominate.

Non-vintage by nature, the expression is consistent across batches and drinks well neat at room temperature or over a single large ice cube.