In Melbourne, Australia-based White Possum produces an amaretto using Australian-grown bitter almonds – a by-product of the apricot industry – which are then cooked and infused in spirit for weeks before adding wild strawberry gum leaves from New South Wales. 

“For a category that’s been somewhat frozen in time, there’s a surprising thirst for reinvention,” says Paul Peng, head distiller at White Possum. “Drinkers are increasingly looking for authenticity, bold flavours and local provenance, all of which are baked into our approach. We’ve continued to experiment with different varieties of kernels to reduce seasonal variations in flavour. We are also continuously optimising our filtering process to retain 100% of flavour and depth while bottling as clear a liquid as possible. 

“For us, amaretto is a labour of love. Each batch takes anywhere up to four months to make – part of it is infused, part of it is distilled, part of it is made through boiling in water. Crucially, there's also time needed to let all the flavours fuse once they come together, before bottling. We think the amaretto renaissance is quietly brewing. We see it heading the way of other once-overlooked liqueurs: reimagined, recontextualised and respected for its versatility. The days of the dusty amaretto bottle at the back of the cabinet are numbered,” adds Peng. 

White Possum offers an aged expression alongside its regular amaretto. “We thought ‘what happens if you take something already lush and complex, and let it mingle with toasted oak for a year or two?’,” adds Peng. “The result was richer, deeper and just that little bit more mysterious – think chocolatey undertones, whispers of tobacco leaf and a longer finish. It's our cheeky way of exploring the darker side of amaretto.”

In Sydney, Jervis Bay Distilling offers an Amaretto Spritz canned cocktail alongside its regular expression. “While amaretto has a loyal following, we’re seeing growing curiosity from consumers who are looking for premium, locally made alternatives and new ways to enjoy classic liqueurs,” says Lilly Bartlett, co-founder and sales & marketing director of Jervis Bay Distilling. “Traditionally, amaretto was seen as a neat or after-dinner drink, but we know today’s consumers are loving their amaretto in Spritzes, sour-style cocktails, and even Espresso Martinis.

“Here at JBD, we definitely feel amaretto is poised for a resurgence. Domestically, we feel there is a renewed appreciation for classic liqueurs with a twist. Products that honour tradition but add an authentic Australian touch. Australian consumers love to enjoy European classics, but also love to support local. This, combined with the growing love of aperitivo culture, presents a real opportunity for amaretto to make a comeback.”

While Australia is an obvious extension to the amaretto market given the almond-friendly climate, there are also brands popping up in the US and other developed spirits markets with plenty of sun. Hopefully, much like the New World wine movement, these young brands will help generate innovation and a fresh take on a traditional, arguably stagnant category.