Matchbook Distilling's Field Trip Squash Amaro is an innovative, seasonal bitter liqueur crafted from surplus and heirloom winter squash, such as massive Boston Marrow or Sucrine du Berry squash grown at Treiber Farms.
The Process: The giant squashes are sawed open, steamed, coated in brown sugar and spices, and then torched to caramelize. The vegetable mash is fermented—lowering the pH to create a bright, tangy backbone—then blended with botanical distillates and aged in old or ex-Amarone wine casks.
Taste: Surprisingly dry ("dry as a bone"), balancing earthy, vegetal, and tart juicy notes with warming spice and subtle chocolate undertones.
