Amaro Nonino is a digestif made by the Nonino company in Fruili, Italy.
It is a reddish-amber colour and has a herby fragrance, with a mildly bitter spicy taste, with a touch of liquorice and sweet, burnt orange. The taste lasts in the mouth.
It is a bit less syrupy than some other Italian bitters.
The base ingredient in Amaro Nonino is a grappa made by the same Nonino company from a blend of Ribolla, Traminer and Verduzzo grapes.
The grappa is mixed with some grain alcohol, and infused with ingredients such as herbs, caramelized sugar, cinchona (aka quinine), quassia wood, rhubarb, saffron, bitter orange, sweet orange, tamarind and roots such as galenga, gentian, and liquorice.
The roots and herbs used come from an area of the Fruili district called “Carnia”, a semi-mountainous region on the Austrian border.
Amaro Nonino is aged in oak barrels for 5 years.
Cooking Tips
Amaro Nonino is best served straight up, slightly chilled, around 53 to 59 F (12 to 15 C.)
Nutrition
Amaro Nonino is 35% alcohol.
History Notes
Amaro Nonino was first made in 1993, created by Antonio Nonino.
The Nonino company has been in business since 1897, when they started making their grappa.