Agrestis: of the field, of the wild.

St. Agrestis was originally created in 2014 by two sommeliers upon returning to New York from a three-month trip throughout Italy. The trip furthered their passion for the unique regional amari, and became the inspiration to create an amaro of their own.

The amaro begins by individually macerating twenty organic herbs, spices, flowers, roots, seeds and citrus in a neutral base spirit.  After each botanical has been perfectly extracted, the twenty tinctures are married together and transferred to ex-bourbon barrels.  In barrel the amaro rests for a minimum of eight weeks before the twenty separate flavors become one unified amaro.  Organic cane sugar is then added to provide roundness and balance to the bitter nature of amaro. 

St. Agrestis Amaro tasting notes: intense baking spice followed by a high note of mint and green herbs then gives way to sarsaparilla root, all in perfect harmony with the bitterness of gentian root.

St. Agrestis released their negoni in May of 2018. Made from a red bitter that they developed over the course of nearly two years, sweet vermouth also made in house and Brooklyn-based Greenhook Ginsmiths American Dry Gin, the negroni has found its way into the hearts and homes of Negroni lovers.

The St. Agrestis Negroni is intended to be the perfect negroni. With bitterness slightly more pronounced than a classic negroni and more freshness and complexity on the palate, this is a negroni for negroni drinkers.

St. Agrestis Inferno Bitter coming early 2019.