There are many styles of Amaro, and you can think of Santa Maria al Monte as falling between the dry, intense bitterness of a Fernet and the cooling, herbaceous mint of the Alpine category. Founded in Genova in 1892, it was first created by the monks of the Santa Maria monastery near Florence. The amaro coffers complex aromas and flavors with plenty of spice, herbaceous notes, and bitterness on the finish. Made from 36 different herbs and botanicals including bitter orange, gentian, rhubarb, and cinchona. Each herb, root, and plant is macerated by hand to prevent heating by mechanized processing.