Montenegro, Nonino, and Vecchio Amaro del Capo are on the lighter end of the spectrum—both in color and flavor, making them perfect gateway amari. Montenegro's recipe dates back to 1885 and has 40 botanicals from around the world, including orange peel, coriander, nutmeg, marjoram, cloves, and cinnamon. Nonino has a grappa base and is aged in barriques of Nevers, Limousin, and small sherry casks. Teague often recommends it to wine drinkers because it maintains that fruity, grape-y flavor and is easy to sip neat. Vecchio Amaro del Capo is a bit syrupier than the others, but is still quite approachable, with orange and floral gentian notes—though with a distinctly higher ABV at 35%. It hails from Calabria and is made with 29 ingredients, including orange blossom, chamomile, liquorice, peppermint, and aniseed. According to Giacinta Polidori, Food & Beverage Manager at Rome's iconic Hotel de Russie, it's one of the most popular amari at their legendary Stravinskij Bar.