Amaro, Italian for "bitter", is an Italian herbal liqueur with a bitter-sweet flavor. It is made by macerating herbs, flowers, roots, citrus etc. with a spirit (often a neutral spirit or wine/brandy). The origin dates back to the 13th century when monasteries produced Amari claiming health and digestive benefits. No official definition or classification of Amaro exists and they are made up of a wide range of styles and producers.
Styles
Carciofo: Made with artichoke. E.g., Cynar, Carciofo.
Fernet: Bitter and medicinal. E.g., Fernet-Branca, Luxardo Fernet, Amaro Santa Maria Al Monte.
Alpine: Made with mountain herbs. E.g., Amaro Alpino, Amaro Zara, Amaro Braulio.
Tartufo: Made with black truffles at 60 proof. Made in central Italy, in Umbria.
Rabarbaro: Made with Chinese rhubarb. E.g., Zucca.
Light: Low in alcohol, light in flavor. E.g., Amaro Nonino, Amaro Florio, Amaro del Capo, Amaricano Bianca.
Medium: Around 60 proof. Evenly sweet and bitter. E.g., Montenegro, Ramazzotti, Averna, Lucano.
Vermouth: Made with a wine base. Sweeter, more citrusy. E.g., Amero, Amaro Don Bairo, Amaro Diesus del Frate.