There’s a New Bottled Amaro in Town

When a trifecta of beverage industry titans join forces, you take notice. BALSAM American Amaro is the new masterwork of three heavy-hitters in the beverage and specialty goods sphere, including Rodrick Markus of Chicago’s Rare Tea Cellar, Adam Seger of Chicago-based HUM Spirits (not to mention a renowned mixologist), and Barry Young, Master Distiller of Pennsylvania Pure Distillers. Individually, they pack a wallop of talent and innovation. Together, they form a super group unified by Amaro.

In sync with their penchants for boundary-pushing, BALSAM is a unique Amaro in its ability to essentially turn any wine into vermouth. This is some serious Willy Wonka-like magic right here. Comprised of more than 30 ingredients running the gamut of herbs, spices, roots, cane sugar, rare tears, and artisan spirit, BALSAM is bottled at 88-proof in hand-dipped bottles, readily equipped to become the next great fixture behind bars across the country.

Basically, BALSAM is an Amaro that just needs wine in order to transform into a wormwood-based sweet vermouth. Simply mix one part BALSAM with three parts wine – fruity reds or Riesling are suggested – and voila, you’ve got the makings for a mighty fine Manhattan or Negroni. Of course, even sans wine the Amaro is well equipped to enhance any number of cocktail creations, from Champagne cocktails to bourbon-based beverages of any sort.

BALSAM is available to Chicagoans now at Mariano’s or Lush Wine & Spirits. Later this year, look for BALSAM expansions with BALSAM Bianco, BALSAM Americano, and BALSAM vermouth.

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