Cobianchi travelled from continent to continent collecting 40 rinds, woods, seeds, rhizomes, flowers, fruits, citrus peels, roots, stems and leaves. Commonly used botanicals include: gentian, wormwood, angelica, cinchona, juniper, citrus peels, liquorice, cinnamon, anise, lemon balm, lemon verbena, fennel, zedoary, ginger, mint, thyme, sage, cardamom, saffron, rue and elderflower. Its production takes place in the factory of San Lazzaro di Savena (Province of Bologna) of Montenegro Srl. An Italian bitter liqueur flavoured with 40 botanicals (including liquorice root, nutmeg and sweet and bitter oranges).

Our Liquor was born in 1885 with the name Elisir Lungavita and immediately received notable recognition. If you are concerned about allergens we would always recommend you check the product label before use.While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Amaro Montenegro is delicious, a complex and unique balance of botanical flavours with a slight sweetness and warmth.

The amaro was first produced by Stanislao Cobianchi in 1885, with the name changed 11 years later to mark the marriage of Elena of Montenegro and Prince Vittorio Emanuele II (the second Queen of Italy). Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Ingredients undergo a meticulous selection process with only the rarest and most prized herbs composing the original recipe, giving Amaro Montenegro its distinctive taste. That entirely depends on the brand of course, but the typical botanicals you'll find include herbs, roots, flowers, bark, and citrus peel. The amaro was first produced by Stanislao Cobianchi in 1885 and is named after Princess Elena of Montenegro. The long connection between the Royal Navy and rum can be traced back to 1655 and Vice-Admiral William Penn's expedition to the West Indies.

Well not much of a secret in Italy as it is the most famous amaro drink by far and is regularly drank neat or on the rocks by most Italians. Amaro Montenegro tastes more floral than most amari: it’s light and bittersweet with notes of orange a distinct rose petal finish. You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included.A classic Italian liqueur made with a wide (though secret) selection of herbs and spices, Amaro Montenegro is bittersweet and makes for a fantastic after-dinner tipple. Many enjoy Stone's on its own or over ice, but it is most famously drunk as a 'Whisky Mac' when mixed with whisky.