The Amaro Induction

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We’ve come a long way since the days of Jager-bombs, Peppermint Schnapps and Goldschläger. Remember when 99 Bananas actually seemed like a good idea?

Ok, well maybe that was never really the case but none the less, we are in the midst of an educated alcohol revolution.

From craft cocktails to craft beer, wine and spirits to bittersweet liqueurs, we are seeing vast improvements on quality and consumer awareness.

 Maybe not to anyone’s surprise it seems like the United States has been a little behind the palate for most of the gorgeous liquid offerings of the world.

Most still think Fireball is “hot-shit” for lack of a more appropriate term, but some have already begun to explore the vast offerings of quality indigenous beverages throughout the world.

So maybe you haven’t been introduced to the beautiful world of Amari yet , or  maybe you’ve read a blurb about them on Tasting Table online. Perhaps you’ve dabbled with one or two at Pizzeria Ortica in Costa Mesa, maybe you and your hipster friends still think its cool to bust out your Fernet coins at a bar (kinda cool actually), or maybe you’ve been drinking them with your Italian Grandmother since you started walking. 

Wherever you’re at I hope to serve as a catalyst for education and discovery in all things liquid, with of course as much focus on Amaro, and anything remotely resembling this “Italian liquid Gold”.

I am here for the beverage nerd in all of us.  

Cin Cin!

Joel Anthony Caruso 

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