History,. Amaro #14 is unlike any other amaro we make. We start with a 55# block of Guatemalan chocolate which we sledgehammer apart into smaller pieces. Tasting Notes,. Its actual chocolate. Not…
We use angelica, chamomile, lemon peel, rosemary, coriander, fennel, pao d'oro bark, orange peel, burdock root, cardamom, dried rose, sage, damiana, hyssop, thyme, and marigold. Then it is sweetened…
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