Amaro Mondino

Amaro Mondino, Manhattan Perfect

In recent years, regional distil­leries from Germany have often looked beyond national borders and discov­ered their penchant for gin (England) or whisky (Scot­land); in addi­tion to a large number of bever­ages that are not neces­sarily outstanding, very good distil­lates have also been produced, which now operate on the world market and yet in reality come from small regional distil­leries. The distillery Schnitzer from Traun­stein didn’t look that far and found what it was looking for in Italy.

  • Amaro Mondino

An Alpine bitter liqueur

In the sixties of the last century, master distiller Hans Schnitzer learned his distillery trade in Italy, so it was perhaps only natural to let the Italian expe­ri­ence influ­ence him. From there he brought the orig­inal recipe for the Amaro back to his Bavarian home­land and refined it with regional ingre­di­ents. The result was a tasty bitter liqueur, which is still produced by hand according to the orig­inal recipe in the Chiemgau foothills of the Alps. Fruity citrus aromas meet the spice of alpine herbs. This is how the first German organic Amaro gets its taste.


Amaro-Mondino, Work­shop

“Aromatic herbs and medi­c­inal plants from the Alps, fresh citrus fruits from the south and mild Bavarian spring water give our bitter aper­itif its complex taste.”

Success through detours

But the begin­ning was not easy, the old distillery had to be saved. So the four friends had to go. They have known each other since kinder­garten and went to school together. They came, burned, drank. For two years they went every other weekend to the Chiemsee for tasting. Three years ago they real­ized their idea of making their own liqueur. At first all four had no idea of how to distil and make liqueurs. One archi­tect, one busi­ness econ­o­mist, the other two coming from marketing, all are in their mid to late thir­ties. And then there’s the liqueur, which is more diffi­cult to make than gin, which German hobby burners now make in every garage. So it wasn’t to be expected that some­thing special would come out of it, even if Max’s grand­fa­ther was there to help and advise him


The result: first, Mondino, the aper­itif. Less sweet than Campari, less bitter than Aperol, fruity, with orange and grape­fruit from Amalfi, gentian, rhubarb, a little turmeric, 18 percent alcohol. One drinks it pure, as a spritz with Pros­ecco or as Negroni with Wermuth and Gin.