Produced in Roxbury, Connecticut, Mine Hill Amaro is made by fortifying local wine with the distillery’s base spirit, then steeping it for 5-6 months with a proprietary blend of 16 botanicals. After testing and refining, the Amaro is sweetened with pure maple syrup and bottled at 40 proof.
The maple syrup becomes entirely evident on the finish, which is lengthy, gooey, and cloying. It’s much to sweet to drink straight, but it could make for an interesting component in a black Manhattan.