Overview: Freeland Spirits has transitioned its herbal liqueur from a limited campaign collaboration to a permanent addition in the lineup, significantly increasing production volume. The Portland-based distillery utilizes a complex recipe featuring over 40 botanicals, including Hood strawberries, to create a fruitier profile distinct from traditional Italian amaros.
The Full Story
Freeland Spirits initially developed the amaro as part of the Portland Art Museum’s “Everybody Is an Art Person” campaign last year. The project, titled “Amaro for Art,” featured collaborations with other local food and drink makers such as Roseline Coffee, Cloud Forest Chocolate, and Son of Man cider. A portion of the proceeds from that initial run benefited the museum. The product was developed through brainstorming sessions between star bartender and co-owner Jeffrey Morgenthaler, Freeland owner Jill Kuehler, and head distiller Raymond Muehlman.
The team aimed to create “an Amaro made for Portland…something layered, generous, familiar, but still a little surprising.” Following the success of the limited run, which consisted of 170 six-bottle cases, Freeland added the amaro to its permanent lineup this year. Production volume increased from the initial 170 cases to 700 cases while maintaining the hilariously complex recipe. The distillery cites Fernet-Branca and Amaro Nonino as broad inspirations but notes a fruitier and flowery direction with less medicinal bite than typical amaros.
Production & Profile
The recipe includes over 40 botanicals, notably Hood strawberries, grapefruit, rose petals, turmeric, burdock, chamomile, coffee, beetroot, elderflower, wormwood, and chocolate mint. This count tops even the 27 used in Fernet-Branca. Ingredients are processed using a combination of traditional copper still and rotary evaporator to preserve fresh character without heat. Head distiller Raymond Muehlman notes that chocolate mint sourced from his garden or Sun Feast Farms on Sauvie Island is one of the most important elements, tying into the carob in the distillate.
Tasting notes include citrus peel, strawberry chocolate cheesecake, and root beer. There is a subtle sweetness to balance the herbal edge, described as not cloying. The liqueur hangs out in the mouth after sipping and is bitter enough to match the fruit. Muehlman describes the profile as designed to be more cocktail-friendly than other amaros.
Brand & Industry History
The spirit emerged from a series of brainstorming sessions between Freeland owner Jill Kuehler, head distiller Raymond Muehlman, and star bartender Jeffrey Morgenthaler. The initial development process occurred in 2025 during the Portland Art Museum’s “Everybody Is an Art Person” campaign. While Fernet-Branca and Amaro Nonino served as broad inspirations, the recipe evolved into its own thing with a focus on local ingredients where possible, such as rose petals, fresh turmeric, burdock, chamomile, beetroot, elderflower, and wormwood.
What This Means
The release is designed to be a gateway for people who do not think they like amaros. Freeland recently began serving the amaro in a “Summer Sparkler” with gin, simple syrup, lemon juice, and sparkling wine. Muehlman’s personal favorite application is a “Snazzerac,” which consists of half rye, half amaro, with the same bitters and absinthe rinse as the traditional cocktail but without sugar or simple syrup. The liqueur can also work for a Negroni variation by swapping Campari for less-bitter Aperol and using the amaro in place of sweet vermouth, or it can substitute for vermouth in a boulevardier.
Consumer Takeaway
Bottles of Freeland Amaro are priced at $44.99 and are available at local liquor stores. The product is produced at the Northwest Vaughn Street distillery located at 2671 NW Vaughn St. in Portland, Oregon. Larger supplies of ingredients, including chocolate mint, are lined up for 2027 to support continued production.
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