Amaretto

What is Amaretto? Amaretto is a sweet Italian liqueur from Saronno in Lombardy, prized for its distinctive almond-like aroma and amber color. Its flavor comes from natural sources of benzaldehyde — apricot kernels, bitter almonds, peach stones, or sweet almonds — which is why many classic bottlings, including Disaronno, contain no almonds at all. The name traces back to the Italian word amaro, meaning bitter, though modern expressions are only mildly bitter and balanced by sweetness. Typical bottlings sit between 21 and 28 percent ABV, making amaretto approachable as both a sipping liqueur and a cocktail ingredient.

Origin and Production

The founding legend of amaretto dates to 1525 in Saronno, when a young innkeeper is said to have gifted the painter Bernardino Luini a brandy infused with apricot kernels. Whether or not the story is literal history, it captures the essential technique that still defines the category today — coaxing an almond-like character out of stone fruit pits rather than relying solely on nuts.

Production remains anchored in Italy, with Disaronno (made by ILLVA Saronno), Lazzaroni, and Luxardo standing as the most recognized producers. International houses such as DeKuyper and Bols in the Netherlands also bottle their own versions. Disaronno is the category's flagship: 28 percent ABV, presented in its signature Murano-designed oblong bottle, and rebranded from Amaretto di Saronno to Disaronno Originale in 2001. A cream variant, Disaronno Velvet, joined the line in 2020 at a lighter 17 percent ABV.

Flavor and How It's Served

In the glass, amaretto pours a warm amber and delivers a sweet, marzipan-like profile with cherry notes weaving through the almond character. The sweetness is generous but not cloying when the liqueur is well made, and the gentle bitterness on the finish is what keeps it from feeling one-dimensional.

Amaretto is a fixture of the classic cocktail canon — the Amaretto Sour leans on its almond-cherry depth to balance lemon juice, while the Godfather pairs it simply with Scotch whisky. Beyond mixing, it is a familiar addition to coffee and an indispensable flavoring in Italian pastry and confectionery, lending its character to ice cream, cookies, cakes, and tiramisu. Served neat over ice, it doubles as a straightforward after-dinner digestif.