digestifs

Digestifs are alcoholic beverages traditionally consumed after a meal to aid digestion and provide a sense of closure to the dining experience. The term is French and contrasts with aperitifs, which are enjoyed before meals to stimulate appetite. Digestifs cover a broad range of styles produced around the world, with particular prominence in Europe.

Common categories include herbal liqueurs known as amaro in Italy (for example Averna, Fernet-Branca, Montenegro) and similar French and European liqueurs such as Chartreuse and Benedictine; aged brandies such as cognac and armagnac; calvados from apples; and grappa from grapes. Fortified wines like sherry, port, and madeira are also frequently served as digestifs. Bitter spirits, sometimes labeled as digestif bitters, and various vermouths or other aromatized spirits may be consumed after a meal as well.

Production and characteristics vary widely. Many digestifs are produced by distilling or infusing base spirits with herbs, roots, spices, citrus, or other botanicals, often followed by aging in wood. Sweetness, dryness, and bitterness can range from very dry to richly sweet, with aroma and complexity derived from the botanicals and aging process.

Serving practices typically involve small portions, around 15 to 30 milliliters, in appropriate glassware such as a snifter or cordial glass. They are usually served at room temperature or slightly chilled, occasionally warmed, and may accompany dessert or be enjoyed on their own. The perceived digestive benefit is rooted in tradition and taste rather than definitive scientific evidence.