This Italian spirit has been a staple in many European countries for a long, long time, and has been growing in popularity among mainstream drinkers in the U.S. 2017 will be a breakout year for the digestif with all of the increased attention the spirit is getting -- in 2016, the literal book on it was published. And if you aren’t familiar with Amaro or want to deepen your knowledge about this bittersweet liqueur, Amaro is ideal for you. Many bars around the region are expanding their selections and are including them in menu cocktails -- for example, Rock City Eatery reopened in Midtown in late 2016 with a selection of Amaro flights on the menu. Hell, with all of the booze makers our city has, we expect them to be making their own Amaros in 2017.
We’ve all seen old bottles of bourbon, scotch, and rum on spirits lists. But have you tried a spirit aged in the bottle? It’s true that once a spirit is taken out of the barrel it mostly stops improving in flavor. That being said, spirits -- especially ones with a high sugar content -- do break down over the years, and sometimes in delicious ways. Take Chartreuse Kitchen, which has a world-class selection of vintage Chartreuses going back to as old as the '40s. The recently opened Bad Luck bar launched with a vintage rum that would have been served to the British Navy for their daily ration. But that practice ended in 1970, and it was a dark day indeed. However, you can reap the benefits and can enjoy this 40-year-old drink. We predict that more bars will be serving vintage spirits that don’t just have a printed age statement, but are procured from past years.