Liberty and Christoph love Cardamomma’s.

Liberty started making amaro in 2020 in New Mexico. Some could call it a pandemic hobby, however her experience during COVID-19 was very different than most. She was in the Air Force and had just finished her Master’s degree in Astronautical Engineering. She moved to Albuquerque to join a high-tempo space operations unit the first month of shutdown to work 12 hour swing shifts taking care of satellites. Her coworkers made up a rather large “COVID pod”, but Albuquerque was already a tight knit community. Liberty would host extravagant dinner nights, and all of her coworkers and friends would come over to share a meal, release the stress of the job, and enjoy the beautiful view of the Sandia Mountains. 

As much fun as this was, it was a lot of work, and Liberty struggled with maintaining an appetite during dinner prep and wouldn’t eat much during the actual meal. She researched alternative ways to care for this, and found the history and philosophy behind the aperitif. Aperitif is typically a lighter, higher-alcohol, low sugar drink enjoyed before dinner, but it must be bitter. Its compliment, the digestif, is typically a heavier, syrupy, lower-alcohol drink enjoyed after dinner, still, it must be bitter. Liberty loved this, so she started pairing aperitif and digestif options with her meals. It really helped with appetite, and she loved it so much, she bought 20 little tincture bottles, visited an apothecary in West Albuquerque, and started experimenting with making her own.

Liberty loved making food from South Asia, primarily Nepal, and making thali as a group was a regular for fancy dinner night. She loved learning about how compliments of astringency, pungency, and sweet can craft a holistic meal experience. So of course a lot of these ingredients she had on hand made their way into her amaro test jars. 

Cardamomma’s was really the first recipe she perfected, and she made it often in batches. Friends loved it, she’d take polaroids of her (dramatic) cat for the “labels” and gift them when she visited for birthdays and holidays. She tried a couple other recipes too (they’re being workshopped in the vault), but Cardamomma’s really stuck as the #1. 

Christoph met Liberty when she visited LA in 2022. His roommate had a bottle of Cardamomma’s, and he was overjoyed to finally meet the creator. This sparked a yearlong whirlwind adventure together, falling in love, before settling in Seattle. Christoph frequently talks up Cardamomma’s to all within earshot, particularly when we’re out at the many lovely cocktail bars in Seattle, and he wishes Cardamomma’s was on the menu. He loves it so much that he’s taken up production and distribution, and has created a regular group of “kickstarter customers” that stop by often to get their bottle filled with the latest batch of Cardamomma’s. 

Finally, in 2025, Christoph and Liberty decided to go for it. Liberty had regulatory and business experience, and Christoph was ready to start production and bottling. So here we are, heart on our sleeve, ready to share Cardamomma’s with everyone. We recommend enjoying neat, or with Gruet Blanc de Blancs (if you can get your hands on it) in a Spritz.