What is Amaro?

In yesterday's exhaustive introduction to Amaros, we gave a thorough explanation of these distinctive, mostly Italian, bitter liqueurs.

Wait.

I've just been handed a note.

That's odd.

Apparently we barely discussed Amaros at all yesterday even though the title was "Guide to Amaro".

Hmph.  

I have so many questions!

But I guess I'd better simply move on and let bygones be bygones.

So, what exactly is an Amaro?

Amaro is any of a variety of, usually Italian (some say they have to be Italian), bittersweet liqueurs made from a vast assortment of strange herbs, roots, and chunks of forest detritus, most of which are entirely inedible in any normal context. People like to talk about Amaros as bitter digestifs, whatever that means, but they're actually quite sweet. And the flavor of the various Amari all have one basic thing in common:

They can't really be described very well.  

Cola? Mint? Saffron? Vanilla? Twig? Mushroom? Crushed butterflies? Pine? Autumn leaves? Chamomile? Orange? Licorice? Flowers? Dandelions? Bee wings? Cardamon? Ash? Fairy pee? Tree bark? Snail shell? Old rain? Leather? Barnyard fruits? Coffee? Ear wax? Raccoon? Chocolate? Watermelon seeds? Tangerine pith? Pith helmets? Feathers? Gunpowder? Forest berries? Moss? Cured black tea? Fires? Lavender? Cinnamon?

I don't know how.

But it's pretty fun to try.