St. Agrestis was founded in 2014 by 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 a regional amaro of their own.
The amaro begins by individually macerating organic herbs, roots, and citrus in a neutral base spirit. After the flavors have been extracted, only the free-run distillate is collected before being blended and poured into small local whiskey barrels to age. Organic cane sugar is then added to provide roundness and balance to the bitter nature of amaro.