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Topic: amaro

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August 15, 2013 at 2:58 PM

Bravo to broVo’s award-winning spirits

broVoSpiritsQuintessentialCucumberCocktail

Quintessential Cucumber Cocktail,
made with broVo’s Douglas Fir Liqueur (photo: broVo)

Erin Brophy and Mhairi Voelsgen have been busy collecting medals in the year since I wrote about the hand-crafted, flavored liqueurs that launched their Seattle-based company, broVo Spirits.

 

In March broVo’s rose geranium liqueur earned a bronze medal in the San Francisco Spirits Competition. At last month’s Beverly Hills World Spirits Competition broVo’s Douglas Fir liqueur snagged gold for “extraordinary taste.”

 

 

 

 

But broVo’s new line of seven amaros (or amari, to give it the proper Italian plural), have been wowing judges too. Each was crafted from a recipe contributed by a Seattle bartender. Amaro No. 4 (by Patrick Haight) won a silver medal at the San Francisco competition. In Beverly Hills, gold medals for “extraordinary taste” went to Amaro No.1 (by John Ueding) and Amaro No. 5 (by Sara Fisher), while Amaro No. 3 (by Sarah Wyan) took the bronze. The entire broVo Amaro line was awarded a bronze medal for packaging and design.

Cocktail time at my house often involves broVo Amaros.

Cocktail time at my house often involves broVo Amaros.

 

Amaro, in case you are wondering, is a bittersweet, aromatically complex Italian liqueur. In Italy people drink it straight, as a tonic or digestivo. In this country it is beloved by craft bartenders who mix them into cocktails. There are hundreds of amaros, which traditionally are made by injecting grape brandy with various flavorings, but broVo’s line started with rhubarb liqueur gone wrong.

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