A southern twist on an Italian classic infused with local botanicals.

High Wire Distilling Company is Charleston’s first operating distillery since Prohibition. It was founded by serial entrepreneur and Culinary Institute of America trained baker Scott Blackwell and his wife Ann Marshall. They had worked side-by-side running a specialty bakery which they sold to General Mills in 2012. The next step for them was a venture into Spirits, when the husband-wife duo opened High Wire in 2013. And not only has the venture been successful with a slew of product releases based on a culinary approach, but in 2019 they were nominated for a James Beard Award — considered the top honor in the food industry — in the category of Outstanding Wine, Beer, or Spirits Professional category.

Amaro is a more than an Italian aperitif. It’s a cultural tradition and point of national pride on a par with balsamic vinegar and Parmesan cheese. There is no defined recipe and each region has it own thoughts on the matter. High Wire has taken to manufacture a southern version of this Tuscan classic in South Carolina. Southern Amaro Liqueur starts with a corn base fermented and distilled to neutral. The botanicals are not all infused at once. Rather they are infused in layers to build the flavor profile using herbs and flavors from around Charleston, including local black tea, Dancy tangerine, foraged mint, and Yaupon Holly. It is bottled at 30% ABV, perfect for sipping.

Smartass Corner:
There are dozens of varieties of Amaro Liqueur. It is an Aperitif in the category of Vermouth, but can share botanical infusions with Gin and even Absinthe.