Our AMARI
Amaro and cocktail bitters have always been an interest of ours, but it was an interest that was only ever based on consumption. A plan was made many years ago to produce our own cocktail bitters. However, life and work got in the way-being owners and operators of Provenance Restaurant in Beechworth, we know fully well how all consuming running restaurants can be. Lock Down 1 and 2, while stressful at times, also gave us the opportunity we would normally never have to stop and re focus on projects that we had never got around to- cocktail bitters was one of these projects. From making cocktail bitters, amaro was a small, logical step (cocktail bitters are essentially a more linear, more intense version of amaro). Lockdown 2 was spent making alcoholic extractions of over 120 botanicals- citrus, fruit, herbs, leaves, bark, roots, spices- with many of the fruits used being from local producers. This was followed by many blending sessions. These sessions have led to the creation of five individual amaro.
Beetlejuice
An aperitif based on rhubarb, citrus and flowers. A gentle bitterness, predominantly from gentian and barberry, and a judicious use of sugar, creates a well balanced pre dinner drink.Its carmine colour comes from the rhubarb and blood orange in the recipe, but also from the cochineal bug.
‘Say it three times before dinner, what could go wrong’
B8
This most unusual amaro is our own invention. Based on tomato, beetroot, carrot, celery, herbs, artichoke and other vegetables, this amaro is intensely savoury, even more so due to the addition of koji and kombu. Spices and herbs round out the package. ‘While we aren’t saying it is healthy, it certainly sounds like it is’
Orchard
A bright citrus based amaro, featuring local bergamot, yuzu, lime and orange with 32 other botanicals adding depth and complexity. The bittering botanicals are present, but gentle. ‘Same could be said of the sugar. Our gateway amaro’
A Walk in the Black Forest
A woody, spicy amaro with bright notes of cherry and cherry pit and base notes of cocoa, coffee and vanilla. Our second most bitter amaro. Sweetness comes from caramel, adding another layer of complexity.
‘Like the Goodies, if you only have one track, this is the one to play’
Up To Eleven
Everything is turned up in this amaro. A bracing, long lasting bitterness, with notes of mint and spruce. Australian natives add to the intrigue. For the fernet geek, or those looking to take their amaro experience to the next level.
‘You’re on ten, where do you go from there’
Yuzucello
Our one release that is not an amaro, but still works well as a digestif. A riff on Limoncello, using yuzu from the Ovens Valley, and accented with a subtle floral note from jasmine, osmanthus, linden flower and lemongrass.
We will also be releasing small batch, seasonal cocktail bitters and pre batched cocktails featuring our amaro.