A host of ingredients can be used to make an amaretto. Regardless of which ones you choose, almond and stone liqueurs all have one thing in common: they go wonderfully with chocolate.
“Amaretto is the queen of Italian liqueurs,” says the producer of Spiritueux Iberville, Mario D’Amico. Born in Quebec to a father originally from Italy, the distiller knows this almond-flavored liqueur well. He also participated in the creation of the first Quebec amaretto, Avril, launched in 2018 in partnership with the Marianna distillery.
Amaretto means “the little bitter” in Italian. This liqueur, however, is characterized more by its sweetness than by its bitterness.
“It’s nice on the palate,” adds Mr. D’Amico. No one makes faces when it tastes, unlike other bitter liqueurs. »
The Italian drink Disaronno is the best known of all and undoubtedly the oldest. Its label states that it was created in 1525.
Today, around ten Quebec distillers market their interpretation of this liqueur. Because since the term “amaretto” is not governed by specifications, except in the United States where there is a national definition, producers have free rein in the choice of sweetener and flavorings.
The only essential thing: the dominant aroma must be reminiscent of that of the almond kernel.
Amaretto was initially produced with almonds that were crushed and then infused in neutral alcohol. After a few weeks, the nuts were removed and the sugar added.
However, the original ingredient, the almond, is almost no longer used today. Many distillers have put it aside to avoid any risk for nut allergies. They favor more apricot extract or kernel.
“It has the same taste and aromas as almond,” explains the co-founder of the O’Dwyer distillery, Michael Briand.
PHOTO EDOUARD PLANTE-FRÉCHETTE, LA PRESS
The Érico chocolatier, in Quebec, offers an amaretto chocolate.
Chocolate pairing
Amaretto stands out from other alcohols for its versatility. In addition to being enjoyed on ice or in cocktails, this liqueur can be used in cooking in a variety of desserts. This is the case of the classic tiramisu.
Several distillers have been inspired by the mixture between chocolate and amaretto in the choice of their aromatics. Alpha Tango, in Rouyn-Noranda, Wabasso in Trois-Rivières and the Appalaches distillery in Lévis all use chocolate in the making of their amaretto.
If distillers praise the marriage of the two aromas, so do chocolatiers.
Chocostyle, whose factory is located in Mont-Blanc, in the Laurentians, markets a chocolate candy garnished with almond liqueur, as does Érico, a chocolate factory in Quebec.
The amaretto adds depth of flavor and a subtle balance of bitterness and sweetness from the chocolate.
Virgil Rubini, general director of Chocostyle
Generally speaking, for the chocolate pairing to work, the chosen drink must be as sweet as the dessert. This rule is easier to respect with amaretto than with wine, for example. According to the definition of a liqueur, it must contain a minimum of 100 grams of sugar per liter.
The hardest part is choosing your bottle.
Quebec Amaretto to discover
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Vent du Nord Distillery Amaretto Quirel
Local flavors
The Vent du Nord distillery, in Baie-Comeau, dreamed of making an amaretto, but it wanted to use local ingredients. Thus, it is not the almond, but rather the Quebec hazelnut that flavors its liqueur. The nuts are macerated in alcohol with apples picked near the distillery. Everything is then aged for six months in a barrel that contained rum. The distillery finally adds a little sugar, but very little. This characteristic is noticeable in the texture, which is much less syrupy than that of other liqueurs. Choose a chocolate with a higher cocoa content to create a perfect match.
Distillerie Vent du Nord Amaretto Quirel, SAQ code: 15146977, $26.35 (500 ml)
Consult the SAQ sheet
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O’Dwyer Dartmouth Amaretto
Tribute
The earthy scents of lichen initially surprise us when we dip our noses into the glass. Then, you just have to taste it to be seduced by the complexity of the liqueur. Located in Gaspé, the O’Dwyer distillery wanted to pay homage to the Italian consulate, which was present in Gaspésie in the 19th century.e century, with its almond liqueur. In addition to lichen, she uses raspberries and vanilla to flavor her drink. Less sweet than other liqueurs, it has a silky texture that goes brilliantly with the cocoa.
O’Dwyer Dartmouth Amaretto, SAQ code: 14731947, $35.50 (700 ml)
Consult the SAQ sheet
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Amoretto Di Wabasso
Perfect match
The almond sometimes recalls the taste of cherry. The reason is simple: the two ingredients share a molecule in common, benzaldehyde. Wabasso capitalized on the common aromatic profile of the two foods to create an almond liqueur reminiscent of “Cherry Blossom” chocolate. To do this, the distillery used cocoa as well as orange peels and dune pepper. The liqueur is delicious and goes wonderfully with chocolate, as long as you use it in moderation, as it is very sweet.
Amoretto Di Wabasso, SAQ code: 15131716, $35 (700 ml)
Consult the SAQ sheet
PHOTO EDOUARD PLANTE-FRÉCHETTE, LA PRESS
honey
Honey sweetness
Distiller Mario D’Amico brings his two cultures together in his amaretto. Inspired by its Italian roots, the liqueur lives up to expectations and smells of sweet almonds. Rather than using cane sugar, Mario D’Amico chose a local sweetener: Anicet honey. This brings floral and red fruit notes which make the drink digestible.
Miele, SAQ code: 14182407, $33 (750 ml)
Consult the SAQ sheet