Ingredients
A light, spice-led recipe of bitter herbs, roots and warm baking spices, with cinnamon, cardamom and rhubarb the clearest voices. Moderately sweet and much lighter in body than the southern amari.
- ✦Cinnamon
- ✦Cardamom
- ✦Rhubarb root
- ✦Gentian
- ✦Bitter orange peel
- ✦Cinchona bark
- ✦Mint
History of the Brand
Abano Terme has been a thermal spa town since Roman times, and its nineteenth-century visitors expected a digestivo with their cure.
Amaro Abano was first produced in 1888 for exactly that clientele — a gentle after-dinner bitter marketed on health as much as flavour.
It remained a Veneto regional favourite through the twentieth century while flashier brands took the national stage.
Luxardo now produces it, keeping the light, cinnamon-forward style that separates it from the syrupy southern amari.
Tasting Characteristics
Cinnamon, cardamom, orange peel and a faint mint lift.
Gentle sweetness, warm baking spice, mild rhubarb bitterness, clean texture.
Short to medium, warming, easy.
Flavor meter
How to serve it
- 01Neat at room temperature straight after a meal.
- 02Over ice with an orange twist.
- 03With soda for a light highball.
- 04In coffee as a corretto.
- 05As a gentle first amaro for newcomers.
Where to Get It
Widely sold in Italy, more limited abroad. Modestly priced wherever it turns up.
Specialty bottle shops
Ask for it by name; it is rarely displayed prominently.
Online spirits retailers
Search 'Amaro Abano Luxardo'.
Veneto
A standard bottle in bars around Padua and Abano Terme.
Affiliate buying links coming soon.
Amaro Abano FAQ
What is Amaro Abano?
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A light, spice-forward Italian amaro first produced in 1888 in the spa town of Abano Terme near Padua, bottled at 35% ABV.
What does Amaro Abano taste like?
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Cinnamon and cardamom over gentle rhubarb bitterness, with orange peel and a light, clean body.
Is Amaro Abano good for beginners?
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Very. Its low bitterness and warm baking-spice profile make it one of the easiest amari to start with.
Who makes Amaro Abano?
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It is produced by Luxardo, which maintains the original light, cinnamon-led Veneto style.
How do you drink Amaro Abano?
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Neat after a meal, over ice with an orange twist, with soda, or stirred into espresso.