Don Ciccio & Figli is located right here in Washington DC, in the Ivy City neighborhood. I have had, at this point, basically their entire lineup of amaros - and all are good. This is the most recent I've sampled: a tonic-style amaro made with chinchona bark, which has quinine in it, cooked/roasted on iron plates before maceration, unaged, bottled at 20% ABV.
This style of amaro dates to at least 1881, according to the story on the bottle. Their house blend of herbs is combined in terracotta amphorae (!), which is certainly old world style - I appreciate that. Let's dig in:
