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The Italian word amaro translates to “bitter,” but the term is often used generically to describe an entire world of spirit types, liqueurs, and concoctions. Perhaps due to the complexities in their flavor, The myriad of methods used to produce them, and our own search for next great thing in spirits, this category continues to grow in popularity.
Moonshine University, Distillery Operations Manager Clay Smith will explore the foundations of developing amari, extraction, infusion, base spirits, techniques, methodology and most importantly, mindset, usage and intent.