St. Agrestis Amaro was created in 2014 and has evolved into one of the leading American produced amari. Made differently than most, St. Agrestis Amaro contains twenty herbs, spices, flowers, roots, seeds and citrus that are individually macerated in cane distillate. Individual macerations allow the distillers to taste and smell each herb as they extract so that they can hone in on perfect flavors and aromas, which are accomplished at different rates, depending on the botanical. Once all twenty tinctures are ready, they are blended together and aged in ex-bourbon barrels for sixteen weeks as a method to allow the flavors to integrate with each other while picking up hints of toasted vanilla from the oak. St. Agrestis Amaro is intended to be spice driven, perfectly balanced amaro on its own, but has quite a bit of versatility in cocktails. Uniquely spice driven with cinnamon, clove and allspice at the forefront, St. Agrestis Amaro is marked by unparalleled freshness and intensity. As the spice subsides on the palate, it transitions into a cooling sensation from the spearmint and peppermint. On the finish, green savory notes compliment the nuanced sarsaparilla root – all in perfect harmony. From many of New York and California’s Michelin Star restaurants to being served as a shot of choice at neighborhood bars, St. Agrestis Amaro keeps it simple – just pour it in a glass and drink it.