St. Agrestis was founded in 2014 by sommeliers upon returning to New York from a three-month trip throughout Italy. The trip furthered their passion for the unique regional amari, and became the inspiration to create a regional amaro of their own.
The amaro begins by individually macerating twenty organic herbs, spices, flowers, roots, seeds and citrus in a neutral base spirit. After each botanical has been perfectly extracted, the twenty tinctures are married together and transferred to ex-bourbon barrels. In barrel the amaro rests for a minimum of eight weeks before the twenty separate flavors become one unified amaro. Organic cane sugar is then added to provide roundness and balance to the bitter nature of amaro.
Intense baking spice followed by a high note of mint and green herbs then gives way to sarsaparilla root, all in perfect harmony with the bitterness of gentian root.