The ‘Field trip squash amaro’ is a liqueur produced from Boston Marrow squash as its base, and fortified with an aged botanical distilled.

The Boston Marrow Squash was chosen for this project off of the ‘Ark of taste’, which is an initiative by the Slow Food Foundation for Biodiversity that seeks to preserve endangered foods from around the world, and harvested locally at Treiber Farms.

After being caramelized with brown sugar, cacao nibs, vanilla beans, star anise, and cinnamon to bring out a warm, aromatic profile, the squash is then boiled and fermented, resulting in a surprisingly bright acidity and flavors reminiscent of passion fruit, with a hint of bitterness from added orris root and quassia. The amaro’s complex layering of squash sweetness, spicy warmth, and subtle woodiness makes it ideal for sipping neat or using in creative cocktails.