Agrestis: of the field, of the wild.
St. Agrestis was founded in 2014 by sommeliers, Nicholas Finger & Fairlie McCollough, 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 organic herbs, roots, and citrus in a neutral base spirit. After the flavors have been extracted, only the free-run distillate is collected before being blended and poured into small local whiskey barrels to age. Organic cane sugar is then added to provide roundness and balance to the bitter nature of amaro.
One of the lightest and gentlest amari, this amber spirit delicately mixes sarsaparilla-like herbal notes and honey sweetness with just the right bitter edge. Mix it into cocktails—mixologists love this...
Sophisticated and delightful aromas of tangerine and rhubarb. The palate entry is delightfully citrusy and sweet; the midpalate phase offers just enough herbal bitterness to balance. Ends up refreshing, orangey...
What the fernet? This bracing liquor of Italian origin packs an intensely bitter punch, one we can't get enough of! Fernet is a bitter type of Amaro, an Italian liqueur,...