Cynar is a distinctive Italian amaro (bitter liqueur) known for its unique flavour profile and its key ingredient: artichokes. Here's a some info about its history, production, and characteristics:
History:
- Created in 1966: Cynar was created by Angelo Dalle Molle and launched in 1966.
- Artichoke Connection: The name "Cynar" comes from cynara scolymus, the scientific name for artichoke. Artichokes are a key ingredient, contributing to its distinctive taste.
- Initial Marketing: Cynar was initially marketed for its digestive properties, common for amari.
- Growing Popularity: Over time, Cynar gained popularity not just as a digestif but also as a unique ingredient in cocktails.
- Campari Group Acquisition: Cynar is now part of the Campari Group, which has helped expand its global reach.
Production:
- Artichoke Infusion: The core of Cynar's production involves infusing artichoke leaves (and possibly other parts of the artichoke plant) in alcohol. This extracts the bitter and slightly vegetal flavours.
- Herbal Blend: Besides artichokes, Cynar also includes a blend of other herbs and botanicals, though the exact recipe is a closely guarded secret. These botanicals contribute to the overall complexity of the amaro.
- Sweetening and Balancing: Sugar is added to balance the bitterness from the artichokes and herbs.
- Alcohol Content: Cynar has a relatively low alcohol content for an amaro, typically around 16.5% ABV.
Key Characteristics:
- Bittersweet: Cynar has a distinct bittersweet flavor profile. The bitterness from the artichokes is prominent but balanced by a subtle sweetness.
- Vegetal and Earthy: The artichoke influence gives Cynar a unique vegetal and earthy character.
- Herbal Complexity: The blend of other botanicals adds layers of herbal and spicy notes.
- Relatively Low Bitterness: Compared to some other amari, Cynar is considered to be moderately bitter, making it more approachable for some palates.
How to Enjoy Cynar:
- Neat or on the Rocks: Cynar can be enjoyed neat or on the rocks as a digestif.
- In Cocktails: It's a popular ingredient in cocktails, adding a unique bittersweet and vegetal complexity. It pairs well with other spirits like whiskey, rum, and sparkling wine. It's often used in place of or alongside other amari in classic cocktails, providing a unique twist.
- Spritz: Like other amari, Cynar can be used in a spritz, topped with Prosecco and soda water.
Cynar's artichoke-driven flavour makes it a truly unique amaro. Its versatility in cocktails and its approachable bitterness have solidified its place in the world of distinctive liqueurs.
