A blend of Chinese Five Spice, Sichuan and Macqaw peppercorns, gentian, rhubarb root, Mekong cinnamon, orange and citron peel, plus Okinawan Murakami Syuten sugar for a bold and bittersweet flavor profile.

The heart of Underhand Amaro beats with the unmistakable notes of Chinese Five Spice—a blend of star anise, fennel seed, cloves, cinnamon, and peppercorns. Historically, this iconic mix was designed to strike a balance between the five fundamental flavors in Chinese cuisine: sweet, sour, salty, bitter, and umami. Over centuries, its versatility made it a culinary staple, perfect for everything from lacquered roast duck to spiced winter cakes. But here, the spices take on new life. They’re layered with gentian and rhubarb root’s earthy bitterness, the electrifying buzz of green and red Sichuan peppercorns, and the rare and aromatic Macqaw peppercorns, sourced from the highlands of Thailand. These peppercorns, part of the same botanical family as Sichuan pepper, bring a distinct citrusy brightness, floral complexity, and a subtle numbing tingle that bridges the fiery warmth of the spice mix with the bittersweet complexity of the amaro. Citrusy bursts of orange and citron peel brighten the experience, while Mekong cinnamon—a
variety rich with vanilla undertones—rounds it all out.