We’re talking amaro—and other Italian liqueurs!—with Skip Tognetti, co-owner of Letterpress Distilling in SoDo. Skip tells us about the ingredient-forward approach at Letterpress, explains the reason why limoncello attains certain shades of yellow, and possibly invents a new liqueur category, New World Nocino.

We also chat about Skip’s childhood memories of his grandfather’s liquor store in Rome, which European city has the best pizza, and the challenges of running a distillery in 2025, when alcohol consumption is down and tariffs are (maybe?) up. 

Plus Mark and Skip break each other’s brains about the most acceptable way to pluralize the word amaro, Meg breaks with her family when it comes to Mexican chain food, and we all break the local restaurant news—and our best bites—of the week.

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00:00 Intro

04:11 What Letterpress Distilling Makes

08:36 Limoncello FAQs

13:55 Amari v. Amaros 

19:22 Skip’s Favorite Amari

23:58 Meg’s Winco Mystery Snack

27:56 This Week’s Restaurant News

37:01 Modern Challenges in the Distillery Business

47:07 Thanks, I Ate It!

01:06:36 Coming Up Next