Review: Cardamaro

 

The oldest amaro tradition is that of flavored wine. This 7th generation recipe flavors a Piemontese wine with artichoke thistle (Cynara cardunculus) and St.Benedict’s thistle (Cnicus benedictus), and other botanicals to create a bittersweet, lightly alcoholic amaro, rested in new oak for at least 6 months.

Nose: Must, grape jam, rhubarb, floral & herbal notes including thyme.

Taste: Jammy and bittersweet, earthy, trace of spice, rhubarb and artichoke flavors, raisins and other dried fruit, tamarind, wood.

Finish: Bitter more than bittersweet, herbal/medicinal. It’s rather oaky and slightly tannic. A bit sour.

I’d suggest using this where a fortified wine more bitter than Punt e Mes, but with a lighter flavor is desired, or where you would otherwise use Carpano Antica, but don’t want the old dusty feel that gives you.

Cardamaro (Giovanni Bosca S.P.A. Canelli, Italia), 34 proof, $24