Amaretto, the Italian almond liqueur

Market analysis: the numbers of global success

The global market of amaretto is worth about 42.3 million liters annually, with theItaly leading consumer country (12.5 million liters), followed by United States (10.1 million) and Germany (5.2 million). In terms of value, the global amaretto market is estimated at 1.83 billion dollars in 2026 and is expected to reach 2.97 billion dollars by 2035, with a compound annual growth rate (CAGR) of 5,5% in the 2026-2035 period. 2025 is considered the base year for estimates, over a global analysis horizon (Industry Research, 2025).

The aromatic profile classic based on almond continues to guide consumer preferences globally (64%). Flavored variants represent about 36% of total consumption, with a higher incidence in Europe (42%), while in North America the classic versions prevail (58%). In the segment , where aged amaretto covers 26% of volumes. Among the latest developments, the launch by Disaronno of an 18-month aged premium version is noted, theaged amaretto covers about 26% of sales, confirming the growing interest in premium references (Industry Research, 2025).

From the point of view of uses, the mixology absorbs the main share (46%), followed by culinary uses (29%) and other uses (25%). Millennials aged 25 to 34 represent the most relevant consumer group, with 31% of volumes. The channels online have recorded a growth in penetration of 21% in 2024, confirming the transformation of distribution models.

Among the main producers of authentic amaretto Made in Italy historic brands stand out such as Disaronno – which holds a 22% volume share of the global market – in addition to Lazzaroni, Luxardo, Adriatico, Gozio, Bepi Tosolini, Caffo, Strega, Galliano and Eros-Carlotto, expression of the Italian liqueur tradition and protagonists of the international diffusion of this classic almond liqueur.

Genesis of an icon: between Renaissance legend and industrial history

The origins of amaretto are traditionally placed in  Saronno, in Lombardy. The legend most famous dates back to 1525: a young innkeeper would have prepared an almond and spice-based liqueur for the painter Bernardino Luini, a student of Leonardo da Vinci, as a sign of gratitude during the creation of frescoes in the Sanctuary of the Blessed Virgin of the Miracles.

Beyond the legendary tradition, the  documented production of the liqueur developed between the 18th and 19th centuries, alongside the spread of amaretti biscuits. Historic producer families, such as  Lazzaroni (active since 1718) and other Lombard liqueur houses, contributed to the definition of the recipe and its international diffusion. The Reina house, founded in 1868, represents another pillar of the Saronno tradition.

During the twentieth century, amaretto became a symbol of  Italian lifestyle, exported worldwide and used both as a digestif and as an ingredient for iconic cocktails like the Godfather or the Amaretto Sour. The square bottle with a rectangular cap, introduced in the 1960s, became a recognizable icon of Italian design.

From raw material to distillate: the production technique

The amaretto recipe varies depending on the producer, but the fundamental elements remain constant.

Main ingredients

• sweet almonds and/or  apricot kernels (apricot pits, which give the characteristic bitter note);

• agricultural ethyl alcohol;

• sugar or sugar syrup;

• natural flavors and spices (vanilla, cinnamon, cloves);

• in some cases, bourbon vanilla or cocoa extracts.

The presence of apricot kernels, rich in natural benzaldehyde, is responsible for the characteristic bitter almond aroma, while sweet almonds provide roundness and sweetness.

Production process

The amaretto production process is divided into the following stages:

1. Selection and preparation of raw materials: almonds or apricot kernels are lightly toasted to enhance aromatic compounds, then coarsely crushed;

2. Maceration: the aromatic raw materials are immersed in alcohol (usually 95% vol.) for 4-8 weeks at controlled temperature, to extract essential oils and aromatic compounds;

3. Filtration: the mixture is clarified through membrane filters to remove solid residues and obtain crystal clarity;

4. Sweetening: sugar syrup is added to achieve the typical balance between sweetness and bitter note, adjusting the sugar content;

5. Maturation and blending: the liqueur rests in inert containers for 2-6 months, to harmonize the aromas and allow colloidal stabilization;

6. Bottlingoften in iconic bottles with recognizable design, with final control of the alcohol content.

The  alcohol content generally varies between 24% and 30% vol., with premium products that can reach 28-30% vol.

Sensory profile: balance between sweet and bitter

Amaretto is characterized by a distinctive and complex sensory profile:

• color amber, from light brown to intense copper, clear and bright;

• aroma intense and persistent, with predominant notes of  almond toasted, marzipan, almond paste. Notes of vanilla, sweet spices (cinnamon, star anise), caramel and sometimes slight chocolate notes emerge;

• tastesweet but balanced, with a soft and velvety entry. The  almond flavor dominates the palate, followed by a slight bitter note that adds complexity. The persistence is long, with a pleasantly aromatic aftertaste and a delicate alcoholic sensation;

• consistency syrupy but not cloying, with a texture that favors mixing and gastronomic use.

Versatility and innovation: the future of amaretto

The innovations most recent in the global amaretto market focus on:

• , which represent 36% of global consumption, with new combinations based on cherry, hazelnut and almond-orange;, che rappresentano il 36% dei consumi globali, con nuove combinazioni a base di ciliegia, nocciola e mandorla-arancia;

• segment , where aged amaretto covers 26% of volumes. Among the latest developments, the launch by Disaronno of an 18-month aged premium version is noted, ove l’amaretto invecchiato copre il 26% dei volumi. Tra gli sviluppi più recenti si segnala il lancio, da parte di Disaronno, di una versione premium invecchiata 18 mesi(

• products with , with reduced alcohol content, reaching 22% of experimental variants, capturing more wellness-conscious consumers;, che raggiungono il 22% delle varianti sperimentali, intercettando i consumatori più attenti al benessere;

• . Sustainable packaging. Il glass represents 78% of containers, against 22% in PET. In this regard, the adoption of lightweighting solutions to minimize the environmental impact of transport on an international scale is increasing;

• i ready-to-mix cocktail kits account for 14% of new launches, while the , intended for sauces and desserts, account for 29% of uses., destinate a salse e dessert, incidono per il 29% degli utilizzi.

Geographically, North America accounts for 38% of new references, followed by Europe (34%), Asia-Pacific (18%) and the Middle East and Africa (10%. Industry Research, 2026).

Gastronomic and mixology uses

Amaretto is an extremely versatile liqueur in different contexts of use:

As a drink

• digestif at the end of the meal, traditionally served at room temperature in small liqueur glasses

• served neat, with ice or 'on the rocks'

• paired with espresso coffee, in the Italian tradition

In mixology

• Amaretto Sour (with lemon juice, sugar syrup and egg white)

• Godfather (with Scotch whisky)

• French Connection (with cognac)

• Italian Margarita, Disaronno Fizz, Toasted Almond

In cooking and pastry

• flavoring of  creams and ice creams

• ingredient for tiramisu, cakes and semifreddo

• soaking syrups for sweets and cookies (panettone, pandoro)

• sauces for meats (duck, pork), in creative cuisine

Conclusions

Amaretto is established as an emblem of Made in Italy liqueurs, capable of meeting the modern demands of global consumers, from the sophistication of the premium segment to the sustainability of packaging. Its ability to fit into contexts ranging from artisanal pastry to avant-garde mixology ensures its relevance in the decades to come. In this scenario, supply chain transparency and the quality of raw materials remain essential prerequisites to compete in high value-added markets.

The team of  GIFT (Great Italian Food Trade) supports international buyers in selecting reliable suppliers, with particular attention to certified, organic productions consistent with the quality and sustainability values of Made in Italy.

Editorial staff of GIFT (Great Italian Food Trade)

References

• Industry Research. (2025).  Amaretto market report: Size, share and applications. https://www.industryresearch.biz/market-reports/amaretto-market-111232