Ingredients
Around twenty botanicals — gentian, cinchona, rhubarb root, citrus peel and warming spice — macerated and blended in small batches in Brooklyn.
History of the Brand
Louis Catizone and Steven DeAngelo founded St. Agrestis in Brooklyn in 2014, naming it for the patron of a made-up saint of the fields.
The amaro was the first release, aimed squarely at bartenders who wanted a domestic bottle with real bitterness.
The company later became famous for its ready-to-drink Negroni and Phony Negroni, but the amaro remains the house's calling card.
It sits in the growing New World amaro category alongside producers in California, Oregon and Vermont.
Tasting Characteristics
Orange peel, cola nut, rhubarb, cardamom.
Juicy citrus and cane sweetness, then gentian and rhubarb bitterness with a peppery edge.
Medium-long, dry, gently spiced.
Flavor meter
How to serve it
- 01Neat, chilled, after dinner.
- 02In an Amaro Boulevardier in place of sweet vermouth's weight.
- 03Over ice with soda and an orange half-moon.
- 04As the bitter third of a Black Manhattan.
Where to Get It
Strong US distribution, especially on the East Coast.
Liquor stores
Common in New York; widening nationally.
Online retailers
Ships to most US states direct from retailers.
Brooklyn tasting room
The distillery sells bottles and RTDs on site.
Where to buy St. Agrestis Amaro
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St. Agrestis Amaro FAQ
Is St. Agrestis Italian?
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No — it is made in Brooklyn, New York, in the Italian style, and is one of the best-known American amari.
What does St. Agrestis Amaro taste like?
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Bright orange peel and cane sugar over gentian and rhubarb bitterness with cardamom spice.
What cocktails use it?
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It works in Boulevardiers, Black Manhattans and spritzes, and drinks well neat.