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In most spirits, flavor comes from the base of the distillate (e.g. apple flavor in Calvados) or from the method of aging (e.g. oak flavors in Bourbon). The class of aromatic liqueurs known as amari (Italian for "bitter"), however, begins with a neutral base of grappa (grape pomace brandy) and derive flavors from an infusion of spices, herbs, roots, fruit, and other botanicals -- though the exact recipe of any given producer is usually secret. Amaro was originally developed as a medicinal tonic designed to aid digestion, and most have a distinctly bitter flavor balanced by a level of sweetness.

Italian amari can be divided into those that are better served before or after a meal, and the alcohol content is usually a clue here; lower-alcohol amari such as Aperol and Campari make better aperitifs and mixers, while higher-alcohol examples such as Averna and Fernet are best served as digestifs after a heavy meal.

Name	Region of Origin	Primary Flavor	Notes
Aperol	Veneto	Orange, Gentian, Rhubarb	One of the lightest bitters; used in a Spritz.
Campari	Piemonte	Quinine, Rhubarb, Orange	Great with soda or on the rocks with a twist.
Averna	Sicilia	Herbs, Roots, Citrus	A sweeter style, great for beginners.
Fernet	Lombardia	Herbs, Roots, Spices	One of the most famous amari; intensely bitter with anise and mint.
Branca Menta	Lombardia	Fernet & Mint Oil	A gentler variant, notes of pine & menthol.
Ramazzotti	Lombardia	Roots, Orange Peel, Anise	Well balanced, notes of root beer.
Nonino	Friuli	Alpine Herbs	Aged in barrique, very smooth and balanced.
Montenegro	Emilia-Romagna	Orange and Rose	Very light and gentle.
Meletti	Marche	Orange Peel & Gentian Root	Balanced sweetness with a nutty quality.
Sibilla	Marche	Herbs, Spices, and Wild Mountain Honey	Quite bitter and herbal with a touch of sweetness.
Cio Ciaro	Lazio	Bitter Orange	Citrusy and herbal.
Cynar	Lombardia	Artichoke	Vegetal and herbal.
Cardamaro	Piemonte	Moscato wine with Cardoons & Thistle	One of the only wine-based amari.