Our edible, umami rich fungi is foraged in the Pacific Northwest through Truffle Dog Co. The black truffle’s intense and unique characteristics offer a rich complexity to Amaricano that supports the bevy of other botanicals. Amaricano and Amaricano Bianca have been lightly placed in the tartufo amaro category.
Organic saffron, grown in Eastern Washington’s Chelan county by Cyrus Saffron, offers grassy, vegetal, and floral characteristics in both Amaricano and Amaricano Bianca. The brilliant color and aroma lends intensity unfound in any other ingredient.
The dried coffee cherry that protects the coffee “bean” adds a rich, bright, tartness. Often the cherry is thrown away once the coffee bean is removed. By reselling the cherry, the coffee farmer earns more from coffee crops and creates far less waste in coffee production. Procured from fair-trade Seattle cult coffee company, Stamp Act Coffee.
Adding rich, nutty, earthiness, the heavily roasted nibs compliment the truffle and cascara. Our cocoa nibs are organic, fair-trade, and locally sourced from Theo Chocolate in Seattle’s Fremont neighborhood.
Our unroasted hazelnuts offer another complementary savory, nuttiness that supports the stronger flavors of cocoa nibs, truffles, and dried fruit. The hazelnuts are locally grown in Washington by Holmquist Hazelnuts.
Wild gentian, harvested from the Alps, is part of our traditional bitter profile in both Amaricano and Amaricano Bianca. Most familiar in more intensely bitter amari, Fast Penny uses a mild amount of gentian, blended with other bitter botanicals, creating the perfect balance.
Willamette Valley Hops
Holy Mountain Brewing offered Fast Penny a pinch of their hop stash, solidifying our Yakima hop varietal decision. Hops offer a rich, floral, bitterness that helps balance the bitter profile, and supports the floral fruit body, without overpowering.
Dried Rainier Cherries
Bright and complex, named after Washington State’s Mt. Rainier, the dried cherries offer both sweet and sour stone fruit flavors, without too much acid. Adding select fruit to Amaricano and Amaricano Bianca support the sweet and sour profiles to perfection.
The very limited amount of wild-gathered rosebuds used for Amaricano and Amaricano Bianca play an important role. The exquisite brew, when singled out, has sweet and floral notes, while adding wild rose to the nose.
To create an amaro that evolves from nose to palate to finish is essential. Rhubarb root helps not only to support the umami rich and bitter profile, but is key in creating the length of the finish for a complete drinking experience.