Amaro Oscura

• Italian rabarbaro-inspired digestivo produced by Eda Rhyne Distilling Company in Asheville, North Carolina
• Incorporates over 13 botanicals, many of which are wild foraged
• Primarily bittered with rhubarb—a portion of which Eda Rhyne soaks in corn distillate, dries, and smokes with hickory. Other featured botanicals include spicebush berries & twigs, cherry bark, and spring spruce tips.
• Fortified with non-GMO corn distillate; sweetened with beet sugar
• Aged for a minimum of one year in ex-Eda Rhyne rye whiskey barrels
• Chicory coffee, cacao, and burnt pine needles precede a palate of kola nut, orange peel, and black peppercorn with a finish of lemon zest, saffron, and rosemary oil in addition to the prevalent smoked rhubarb
• No artificial coloring
• Non-chill filtered; 30% ABV

An exciting and decidedly unique take on an Italian rabarbaro (rhubarb root amaro), Eda Rhyne smokes its rhubarb to emulate the flavor profile of the Chinese rhubarb traditionally used in rabarbaros. The resulting digestivo splits the difference between the approachable flavor of Zucca and the smokier, more acidic Amaro Sfumato.

Tasting Notes

A brilliant take on an Italian rabarbaro, Eda Rhyne’s Amaro Oscura is a decidedly unique interpretation of the rhubarb root amaro sub-category. Thirteen botanicals comprise the blend, many of which are wild foraged. In keeping with tradition, the primary bittering agent is rhubarb—a portion of which Eda Rhyne soaks in corn distillate, dries, and smokes with hickory. Other featured botanicals include spicebush berries, cherry bark, spicebush twigs, and spring spruce tips. Fortified with non-GMO corn distillate in true Appalachian fashion, Amaro Oscura is aged for a minimum of one year in ex-rye whiskey barrels. Chicory coffee, cacao, and burnt pine needles precede a palate of kola nut, orange peel, and black peppercorn with a finish of lemon zest, saffron, and rosemary oil in addition to the prevalent smoked rhubarb. Non-chill filtered; 30% ABV.

Resources