Rye whisky: Rye whiskey can refer to two different, but related, types of whiskey: American rye whiskey, which is similar to bourbon whiskey, but must be distilled from at least 51 percent rye grain, or Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it may or may not actually include any rye grain in its production process.
Amaro: Amaro (Italian for "bitter") is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Similar liqueurs have traditionally been produced throughout Europe. There are local varieties in Germany (where they are called Kräuterlikör), in Hungary, the Netherlands, and France. But the term amaro is applied only to Italian products of this kind. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles. Dozens of varieties are commercially produced, the most commonly available of which are Averna, Ramazzotti, Lucano, and Montenegro. Many commercial bottlers trace their recipe or production to the 19th century. Recipes often originated in monasteries or pharmacies. Amaro is typically drunk neat, sometimes with a citrus wedge. It may also be drunk on ice or with tonic water.