The team behind Suncliffe Gin launched Cultivaro Amaro, which draws from Arizona’s rich biodiversity and growing cocktail culture.
A Spirit Rooted in Arizona
Suncliffe Spirits created Cultivaro Amaro to celebrate Arizona’s wild and cultivated flavors. Founders Ryan Lawrence, Thomas Giddings, and Clare Byrne found inspiration on Sedona trails, where native juniper sparked the concept for their first product, Suncliffe Gin.
Now, with Cultivaro Amaro, they bring an Arizona take to the classic Italian liqueur. The spirit has already made its way into Tucson bars.
“We love Suncliffe Spirits for their distinctly Arizona character, crafted with botanicals that reflect the region’s diverse landscape,” said Marissa Gatta, spirits director for Westbound and Tap & Bottle. “Cultivaro Amaro puts a bold spin on a classic Italian liqueur, and we’re thrilled to feature it — both on our shelves and in your glass.”
Botanical Balance and Bittersweet Beauty
Cultivaro’s ingredient list includes roasted pecans, ponderosa pine bark, desert dates, citrus, and Arizona-grown nopales for a balanced and earthy bittersweet spirit.
“Cultivaro was immediately a house favorite at Juniper,” said Elliott Morse, general manager of Juniper. “It’s bold but also balanced with beautiful citrus notes that trail into herbal after-tones. To me, it captures the feeling of Arizona comprehensively.”
Where to Drink It, and Where to Buy
You can sip Cultivaro at the bars of Locale, the Century Room, Sidecar, Kingfisher Bar & Grill, and the Coronet.
“Cultivaro Amaro feels right at home here — its bright, herbaceous notes play beautifully with the Italian flavors we love,” said Deborah Tenino, owner of Locale. “We’re pouring it into a refreshing spritz that’s perfect for sipping on sunny afternoons under the palm trees.”
Locale now hosts Bocce Bar starting at 4 p.m. on Sundays; guests can play on the bocce courts and order Suncliffe drinks from the patio bar.
Bottles are also available for purchase at Westbound, Tap & Bottle, Roy’s Corner Liquor, and Rum Runner.
“If you haven’t embarked on your amaro journey yet, Cultivaro is the ideal starting point,” said Raymond Hammons, lead bartender at Sidecar. “It is a fresh gem in the desert.”
For more information, visit cultivaroamaro.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
