As an expert sommelier and brewer, I can confidently say that Campari is indeed an amaro. While it is commonly enjoyed as an aperitif, its bitter and herbal flavor profile places it squarely in the category of amari (plural of amaro).
Campari is a quintessential amaro that has been enjoyed for over 150 years. Its iconic red color and unique blend of herbs, spices, and fruits make it a distinct and beloved choice among amaro enthusiasts.
Amaro, which means “bitter” in Italian, is a broad category of liqueurs that are characterized by their bitter taste and herbal complexity. These liqueurs are typically enjoyed as digestifs, or after-dinner drinks, due to their ability to aid digestion. However, there are also amari like Campari that can be enjoyed as both an aperitif and a digestif.
The distinction between aperitifs and digestifs is not always strict, and it can vary depending on cultural traditions and personal preferences. Some people may prefer to enjoy Campari before a meal to stimulate their appetite, while others may choose to savor it after a meal as a soothing and digestive aid.
In my personal experience, I have enjoyed Campari in both contexts. As an aperitif, its bitter and refreshing qualities awaken the palate and prepare it for the upcoming meal. It can be enjoyed on its own, over ice, or used as a base for cocktails such as the classic Negroni.
When enjoyed as a digestif, Campari's herbal complexity and bitterness can help soothe the stomach and aid in digestion. It can be enjoyed neat or on the rocks, allowing you to savor its unique flavors and aromas after a satisfying meal.
Ultimately, the choice of whether to use Campari as an amaro is up to personal preference. It is a versatile and iconic liqueur that can be enjoyed in a variety of ways. Whether you prefer it as an aperitif or a digestif, Campari's distinct bitter flavor and herbal complexity make it a worthy addition to any amaro collection.