Ingredients
A herbal maceration drawn from the Casentino forest around the hermitage — bitter roots, alpine-adjacent herbs and warming spice, kept low in proof and gently sweetened.
- ✦Gentian
- ✦Wormwood
- ✦Rhubarb root
- ✦Angelica
- ✦Mint
- ✦Juniper
- ✦Cinnamon
- ✦Bitter orange peel
History of the Brand
The Camaldolese hermits have run a working pharmacy at Camaldoli since the eleventh century, distilling and macerating remedies from the surrounding fir forest that Italy still protects as a national park.
The amaro is the best known of the monastery's liqueurs, sold for generations at the pharmacy counter alongside balms and herbal teas before it reached wider distribution.
It remains a genuinely small production, which is why bar programs outside Tuscany treat a bottle as a find rather than a staple.
Tasting Characteristics
Pine, dried mint and damp earth with a candied-orange lift
Gentle sweetness up front, then gentian and wormwood with resinous conifer notes
Cool, minty and dry, with a lingering root bitterness
Flavor meter
How to serve it
- 01Neat at cellar temperature after a long meal
- 02Over one rock with an orange twist
- 03Split-base with genepy in an alpine sour
Where to Get It
Limited — monastery shop, Italian specialists and a handful of US importers
Monastery pharmacy
Sold directly at Camaldoli and by Italian herbalist shops
Specialty importers
Occasional US allocations through small Italian-focused importers
Where to buy Amaro Camaldoli
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Amaro Camaldoli FAQ
Who makes Amaro Camaldoli?
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The ancient pharmacy of the Camaldolese monastery in the Casentino forest of Tuscany, which has produced herbal preparations since the eleventh century.
What does Amaro Camaldoli taste like?
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Pine and mint over gentian bitterness, with restrained sweetness and a cool, dry finish.
Is Amaro Camaldoli hard to find?
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Yes — production is small and most bottles are sold in Italy, though limited quantities reach specialist retailers abroad.