Traditional Italian amaro distilled in Bologna from over 40 different herbs; medium weighted, bittersweet and often drunk as an after dinner digestif. It's been around since 1885, so must be good right? The exact recipe still remains a secret.
Traditional Italian amaro distilled in Bologna from over 40 different herbs; medium weighted, bittersweet and often drunk as an after dinner digestif. It's been around since 1885, so must be good right? The exact recipe still remains a secret.
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