Amaro Nonino is the bottle that quietly conquered American cocktail bars, and this is the version that got extra time in wood. The Nonino family in Friuli builds their amaro on E, the grape distillate Giannola and Benito Nonino created in 1984 by distilling whole grapes rather than the leftover pomace that becomes grappa, aged in barriques of Nevers and Limousin oak and in ex-Sherry casks, then infuses it with a closely guarded blend of herbs, spices, roots, berries, and citrus. For the Riserva, the finished amaro then spends more than two years aging in oak barriques and small casks. The difference is real: it comes out gentler and rounder, with more caramel, dried orange peel, and baking spice, and the bitterness woven into the wine rather than perched on top. Serve it neat after dinner, or over one big cube. It also makes a Paper Plane that justifies the upgrade.