If you’ve been to an upscale cocktail bar at some point in the last three years, then there is at least a 75% chance that you’ve listened to one or more lectures on the sensory pleasures of amaro from an overzealous alcohol evangelist. This class of Italian liqueurs has invaded the U.S. mixology scene and become seemingly every bartender’s favorite tipple, although they’re still somewhat intimidating to more casual drinkers. But you’ve definitely seen the bottles.

Those colorful-looking wine bottles stashed next to the whiskey and rum? Those are amaro. If you still haven’t been given a good, working definition of these spirits, though, allow me to do so for you: Amaro is a category of herb-infused Italian liqueurs that typically vary in strength from the 15-40% ABV, usually consumed as an aperitif or post-dinner digestif.