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[see his website for the 4]. Pingback: 5 Things: Man Cave Edition | Wooden Spoon Society, Pingback: How to Start Reviewing Rums Part 2 The Lone Caner, Pingback: May 2015 Newsletter | Synergy Restaurant Consultants, Food Service Consulting. Teague says he might introduce someone to the amaro via the Bitter Giuseppe, a low-ABV cocktail that uses Cynar as the base spirit alongside sweet vermouth, lemon juice, and orange bitters. 2. Instructions: In a cocktail shaker with ice, combine 1 1/2 ounces of silver tequila, 1 ounce of fresh grapefruit juice, and 3/4 ounce of Averna. Swap it for rum in a CioCaro and Coke, or sip it long with seltzer. Ciao, Averna: 3 Great Cocktails With This Italian Liqueur - Food & Wine Try the classic Chaplin cocktail and youll know what I mean! Hell, we love all of those things. This blog has def inspired this trip planning! Random question which amaro to your knowledge has the strongest and most bitter flavour? I am going to read all your other info on here. Ramazzotti is stylistically similar to Averna (color, viscosity, general profile) while the Vecchio Amaro del Capo is one of the sweetest amari we own and is lighter in color, closer to Montenegro. The best amaro liqueur will have an exquisite, bittersweet taste of orange with herbs and spices such as wormwood, liquorice, cinnamon, clove, and more! Its chocolate-y notes would also make this amaro fantastic in an Espresso Martini, says Zed. Stir with ice and strain into a chilled cocktail glass. As for the Strega, its considered a digestivo, but not an amaro. and our It was originally made in the 1800's by Benedictine monks in Italy. Others, like Sfumato, may be tough to find and even tougher to acquire a taste for, with in-your-face bitterness and overwhelming aromatics. I recently moved to Italy, and started drinking Amari, and I love them. In general, the approach here is nuanced, without any element sticking out too sharply or strongly. Wanted to substitute with Amaro di Angostura but that's got the same issue currently. Presenting: The best-kept secret in the world of amaro. Although it features in countless cocktails, Campari is rarely sipped neatperhaps for good reason. Amaro differs from the bitters peppered into cocktails based on whether it is meant to be drunk as a beverage or used as a flavoring. Zed says Del Capo is typical of southern Italian amari, thanks to plenty of bright citrus notes. I agree with you about Aperol being too orange heavy, but I have found that it can pull a lot of experimental drinks together when all else fails. Classics that employ Fernet-Branca as a supporting ingredient include the Toronto and the Hanky Panky. 5 Amari to Add to Your Cocktails - Sherbrooke Liquor Ramazzotti was acquired by Pernod Ricard in 1985. The Nonino distillery opened its doors in 1897 and has consistently championed its unique distillation method. This curious substitution came from authorDavid Wondrich, who compared a bottle of the original Amer Picon to a variety of other amari he had on-hand: After much nosing and not a little tasting, the closest match in aroma and taste proved to be the 60-proof Amaro Ciociaro. Not to sound weird but if you have ever cut fresh lumber or been in a mill, there is a smell to the air. Ready to get started? Teague characterizes Lucano as rich, caramelly, and Coca Cola-esque, though a bit more savory than Averna or Meletti. Although our list mainly covers Italian producers with storied histories, both Teague and Zed say that many American companies are doing great work, such as Forthave Spirits in Brooklyn and Eda Rhyne Distilling Company in Asheville, North Carolina. Sfumato has an ABV of 20%. Once youre acquainted with a particular amaros flavors, you can serve it on ice or add seltzer water for a low-ABV and sessionable drink. A sweet opening of fruity orange notes fades to a medicinal, herbal undertone of coriander and clove. Fernet-Branca is by far the most well-known fernet amaro. Which are considered essential, and have plenty of uses for your home bar? It reminds me of tooth paste in its aftertaste. Stir with ice and strain into an old fashioned glass with one large ice cube. Because there is no governing body of amaro, the liqueur defies neat categorization, says Teague. Stir with ice and strain into a chilled cocktail glass. The most bitter I know of is Fernet Branca. Exceedingly bitter citrus on the opening tempered and soothed by orange blossom, peppermint and sweet liquorice. On the palate, Montenegro is very unctuous and quite sweet, without as much of a bitter balance as many other amari. This storied amaro is produced in Bormio, Valtellina, near the Swiss border, and screams "alpine" with minty, juniper-forward notes. Averna . I love Amaro Miletti from Ascoli-Piceno in the mountains just off the Adriatic coast. Going to use your articles to do so; thank you for the fantastic detail and links! Amaro translates to bitter in Italian, but the category of bittersweet herbaceous liqueurs is far from one-note. Add Campari and vermouth to an old fashioned glass. The name refers to a traditional type of sandal, the ciocia, which you can see being worn by the woman on the CioCiaro label. Get fresh recipes, cooking tips, deal alerts, and more! It is a deep amber colour, offering aromas of cinnamon, dark chocolate and the distinctive ANGOSTURA aromatic bitters. Thats a 40-ingredient cocktail. Also, try this amaro in a Bitter Giuseppe cocktail. Used in small quantities, Fernet Branca can be a very valuable cocktail tool, of course, adding fresh herbaceousness and bitterness to otherwise sweet drinks. Amaro 101: An Introduction to Italian Amari | Inu A Kena Bitter citrus, liquorice, turmeric, wormwood, rosemary. 1 dash Angostura bitters; Shake with ice and strain into a chilled coupe or cocktail glass. Miletti is light orange, almost yellow, supposedly flavored with saffron, very sweet but interesting. Once left to gather dust on the bottom shelf, these days the incredibly complex liqueurs are getting their long-overdue time in the spotlight. In 1919, brothers Luigi and Silvio Barberi took over their familys company and launched the vivid orange-red liqueur in Padua with ingredients that include bitter and sweet oranges and rhubarb. If you dont want to throw it back as a shot (and with an ABV of 39%, its just as strong as most spirits), you can sip the amaro on ice or with cola as in Argentinas most popular cocktail, the Fernet con Coca. Production of this bottle, the brainchild of Vincenzo Paolucci, has stayed in the Paolucci family since 1873. Cocktail Queries: Five Essential Bottles of Amaro For Your Home Bar - Paste Its similar to amari and has a nice, bitter finish. The closely guarded recipe includes more than 20 local herbs and botanicals, which are steeped in a neutral spirit and aged in Slovenian oak barrels for two years, rendering a complex and light-bodied amaro with an ABV of 21%. Get our favorite Ramazzotti cocktail recipe. I would say even more bitter than a Fernet. 21 Make-Ahead Pitcher Cocktail Recipes for Memorial Day, What to Make With Gin: 45 Great Cocktails. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. I am a Negroni fan big time and will say: dont forget Negron Week coming up. Another great option to substitute Amaro Averna is Amaro Meletti. (Alcohol above 70% ABV will break the cell walls for the plant DNA extraction.) Alpine amaro is an example of how both ingredients and place of origin are codified over time as a "type.". . Its since been passed down from generation to generation, and has, according to the company, remained relatively unchanged. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Well, because amaro can be challenging. Zed says the warm baking-spice notes make Montenegro a great option for Old Fashioneds, and he is also fond of using it in Tiki drinks. Finally, it should be noted that while many folks routinely refer to Fernet Branca as Fernet, doing so can be misleading, as Fernet is a classification of amaro, not a brand. With a gentian base, this dark-hued amaro bursts with floral notes and baking spices alongside hints of cola and lemon. Other flavors include chocolate and saffron. Fernet Branca has been produced in Milan, Italy since 1845 and is one of the stronger amari in terms of both proof and its assertive punch, which is only increased via oak aging. In this way, it can be used as an alternative to other bitter liqueurs or spirits such as Campari or absinthe. Soon after, Ramazzotti became the preferred amaro throughout Italy. An exemplar of the rabarbaro, or rhubarb, style of amaro, it features prominent spice and earth tones thanks to the use of Chinese rhubarb grown near the border of Italy and Austria, complemented by alpine herbs and berries. The nose is also unmistakably Angostura, leading with nutmeg and cardamom. In 1815, Ausano Ramazzotti developed a bitter liqueur with a slightly less bitter profile than other amari available at the time. AlthoughI havent tried the historical Amer Picon, now that Ive had the chance to taste both the Torani Amer and the CioCiaro, I can say that I wholeheartedly agree with Mr. Wondrich. The pure essence of summer in a glass, it has a backbone of bright, red-orange Aperola mildly bitter concoction of orange, gentian, rhubarb, and cinchona, among other ingredients. Averna has been produced in Sicily since 1868, and has a pleasantly citrus-forward flavor profile. They dont tend to appeal to lovers of boxed white zinfandel or can after can of White Claw, but theyre beloved by bartenders, amateur mixologists and explorers of more assertive flavors. Steps Amaro Di Angostura (35% ABV, $24.99) - dark amber brown in color, Amaro di Angostura is almost identical in color to Angostura bitters, perhaps a half shade lighter. When you first develop an interest in amaro, thats about when you know your spirits/cocktail geek cred has begun to shine through. The most exciting thing about amari can often also be the most frustratingthe styles incredible range and diversity makes it nearly impossible to define. Fernet Branca tends to be a divisive spirit thanks to its intensitythe strength of its bitterness is too much for many new drinkers to handle, and those who dislike it sometimes describe the mint flavor as toothpaste-like. Although you can pair with tequila or whiskey to mimic mezcal and scotch, respectively, Teague notes that youll want to use Sfumato sparingly in cocktails. Del Capo dates to 1915, when it was created by Giuseppe Caffo in Calabria with a proprietary recipe of 29 ingredients and a 35% ABV. The taste is really close to Angostura bitters with some sweetness. It was my dad and I who built the original, and in honor of the family heritage ( Calabrese and Abruzzese Italians), I am going all out to stock with Italian liquors and wines( authentic imports not domestic). This classic Italian amaro is best served chilled and enjoyed neat with a slice of orange peel and a piece of ginger. Pretty amazing. They are light, saffron-colored, less vegetal, not minty or menthol, and fairly bracing. ________________________________________________________________________. Will keep an eye out. Amaro Di Angostura Liqueur is best served neat at room temperature with a slice of lemon or in an amaro take on the Negroni, the . Teague also notes that the wine gives this amaro a juicy, lip-smacking quality. Interestingly, the Ciociaro region does not have an official border, rather it was a name given in 1927 by the fascist movement of Frosinone as an ethnic denomination for the Lazio towns province. Dont forget that amaro is often an essential ingredient in classic cocktails, even to pimp up the classic Negroni. Thanks again for your three great articles on amari. Once youve gotten accustomed to the sweeter, lighter amari, CioCiaro is a nice middle-of-the-road next step before taking on some of the more aggressively bitter varieties. Wikipedia alone notes all the following common ingredients: gentian, angelica, cardoon, cinchona (china), lemon balm (melissa), lemon verbena (cedrina), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, licorice, cinnamon, menthol, cardamom, saffron, rue (ruta), wormwood (assenzio), and elderflowers (sambuco). Averna is a bitter Italian liqueur or amaro, which was first produced as a herbal elixir in the . These liqueurs are popular all over the world, but nowhere more so than in Argentina, where Fernet Branca mixed with Coca Cola is perhaps the countrys most famous and beloved alcoholic beverage. Its like a grown-up girl strawberry daquiri. In 1868, Salvatore began making the elixir for his friends and family, and later his son Francesco brought Averna renown by showing it at fairs in Italy and elsewhere. You have mentioned the founders of most of them but not Cynar, so Id like to fill you in, since the founder was a relative of mine. Teague would recommend Bralio for a Martini or Gin & Tonic drinker, thanks to its piney notes of juniper and fir. In addition to Serious Eats, his work has appeared in. This sweet amaro was the first licensed spirit of Sicily. Hi Alana, the whole name is Amaro Felsina Ramazzotti, but people usually refer to it just as Ramazzotti. Others (Alberti) are very bitter but thats balanced with quite a bit of sugar. A decent amaro, fairly rare and unknown in the U.S. Notes: Fratelli Averna dates back to 1868, but the recipe for Averna Amaro dates back centuries before that with the Benedictine Friars in the San Spirito Abbey in Caltanissetta Sicily as an herbal tonic. It is a perfect balance of bitter, sweet and sour notes. When shaken to perfection, it is an ode to one's "Love of Bitter". An amaro is a bittersweet herbal liqueur that is made by infusing an alcoholic base, such as a neutral spirit, grape brandy, or wine, with botanical ingredients that include herbs, citrus peels, roots, spices, and flowers; the exact recipes are often closely held secrets. All in all, Cardamaro is impeccably balanced and extremely easy/pleasant to drink neat, but you can also use it in place of vermouth to craft especially flavorful cocktails. Lets take a closer look at all seven and find out where theyre from, what makes them unique, and most importantly how to drink them! This is a really great breakdown of Amari brands.. Ive always been into Fernet Branca and recently decided to try a bunch of different brands with similar herbal profiles. The best substitutes for Averna Amaro are other bitter Italian liqueurs or amari, like Ramazzotti, Lucano, Meletti, Montenegro, Nonino, Aperol, Campari, Cynar, or Strega. I hope to revisit this article as my amaro collection grows! If you enjoyed this article, please read Amaro 102: Beyond Basic Bitters, which explores another eight Italian amari available stateside, and Amaro 103: Advanced Amari, which covers nine more, and Amaro 104, which covers yet another nine! My favorite amaro is Averna, who pinch-hits for sweet vermouth to create the Black Manhattan. Zed likes its spice notes paired with ginger flavors. Cheers. More than a simple colour change, ros champagne (aka pink champagne) often gives more vibrant summer fruity/berry and vanilla flavours than traditional champagne. The resulting 60-ingredient recipe has been passed down for more than 150 years and has since come to define Sicilian amaro, which is known for its prominent citrus notes. Also, I suggest you try it in a Paper Plane cocktail or use it to boost an Aperol Spritz. Averna is a popular Italian amaro or bitter liqueur (amaro means "little bitter" in Italian). Ramazzotti has an ABV of 30%. If you love the CioCiaro, be sure and buy a bottle of Amaro Nonino, which is covered in Amaro 102: https://inuakena.com/spirit-reviews/amaro-102-beyond-basic-bitters/. Its made with a complex blend of botanicals, stated to include the following: thyme, quinine, gentian, wormwood, rhubarb, saffron, bitter orange, galenga, liquorice, quassia and tamarind. Keep up the good work. Amari 101: Your Guide to Italy's Essential Bittersweet Liqueurs You can follow him on Twitter for more drink writing. This makes it popular as a lighter amaro option, although its popularity is also tied to being an integral component in several now-classic cocktails. At the most basic level, an amaro is made by resting some combination of macerated flowers, herbs, roots, and other natural bittering agents in a neutral spirit to yield a high-proof infusion, which is then sweetened to taste. Made by aging 20 aromatic herbs and botanicals in sessile oak barrels, it nods to the history of amari as medicinal potionsthe recipe was created in 1875 by chemist Francesco Peloni as a digestive aid. Zed also says it would work well in a smoky Negroni variation. The monks there made a bitter herbal elixir, and in 1859 they gave the recipe to Salvatore as a token of gratitude. Angostura is one of the most recognisable bitters in the world. Use the cocktail recipes above, but be sure to try them straight and with soda as well. Now if you're thinking this Amaro is steeped in history, then you'd only be half right. NEGRONI WEEK Ive yet to try it! Amari (the plural of amaro) can be produced anywhere, but theyre a cornerstone of Italian culture. r/Amaro on Reddit: Anyone have a solid replacement suggestion for Personally, I love Campari and Negronis, but Im hardpressed to say theres any Amari on your list that I dont think is worthwhile. Shake that up until well-chilled, then strain into . Amaro Montenegro is ideal for sipping neat over ice and makes an excellent addition to an Amaro Spritz. comments sorted by Best Top New Controversial Q&A Add a Comment . I don't know the exact ratio to try--my first guess would be maybe 1/4 Angostura bitters, 1/4 simple, 1/2 vodka/Nonino. The finish retains its orange zest with just the right amount of bitterness. For more information, please see our Teague recommends trying an amaro neat, on its own, before mixing it into a cocktail. Outside of Italy and San Francisco, youre likely to find ardent Fernet Branca fans in Argentina, where Fernet Branca and Coca-Cola is considered to be the national drink of choice. Aperol was introduced in 1919 in the city of Padua. 1.5 ounce Amaro di Angostura 0.75 oz Angostura Bitters 1 oz lime juice 1 oz simple syrup Lime twist (for garnish, optional) Ice. The most well-known example is Cynar. Drinksgeek.com is a participant in the Amazon Services LLC Associates Program and Viglink, affiliate advertising programs that provide commission fees on sales via links on the products we carefully select for review. It was here that the Paolucci family began producing this bitter liqueur in 1873. Build over ice in a double old fashioned glass and garnish with an orange slice. Cheers, Pingback: New Article: Amari 102: Beyond Basic Bitters | Inu a Kena, Pingback: Time Flies When Youre Having Rum | Inu a Kena. Amaro Nonino QuintessentiaABV: 35% (70 proof). By 1880, Campari had caught on as an aperitivo rather than a digestive, which gained it a unique place in the market. The best music, movies, TV, books, comedy and more. The word amaro is Italian for bitter, and the term is generally applied to a class of Italian herbal liqueurs that classically are, as the name would imply, on the bitter side. -Audrey Saunders, Pegu Club, Born in Sicily, Salvatore Averna was a Sicilian businessman who was a benefactor of the local monastery called Saint Spiritos Abbey. Originally called Bitter Uso Campari, it was invented by Gaspare Campari in Novara in 1860. You may not be aware of several fascinating, First, it isnt gin Genever is the alcohol that inspired gin. Amaro Nonino Quintessentia, often referred to simply as Nonino by bartenders and cocktail enthusiasts, is a good example of how ABV doesnt necessarily track directly with intensity or bombasticness in the amaro world. The finish is gently spiced with turmeric and myrrh and lingers well. Monasteries started making bittersweet liqueurs as far back as the 13th century, touting their healing properties and digestive benefits, and in the 1800s Italian producers such as Averna and Ramazzotti took amari to the masses. It has some of the same sweetness, but its presentation feels more delicate and easy to drink. Cookie Notice If its your first visit, you have to start somewhere. Its about whats happening outside of the glass as much as in the glass.". A bit sweeter and mild on bitterness, the light-red liqueur makes for a nice stand-alone pour and can even be used as a substitute for Cointreau or triple sec. Amaro CioCiaro is named after the Ciociaro region in Italy. Pingback: Checking out Amaro Lucano - Cocktail Wonk. Today it remains the best-selling amaro in Italy! Invented in Venezuela in 1824 by Dr Johann Siegert, Angostura was initially called Dr Siegerts Aromatic Bitters. While there are several different ways to make a Negroni, amaro is a bitter Italian liqueur that adds a nice balance of bitterness to the sweet vermouth. Garnish with a lemon twist. Between the ones you listed, adding in Nonino and Zucca my home bar has become amari to the exclusion of most other liquor. Both involve Milanos world famous Campari amaro, but there are at least six other amari you can probably find at a liquor store or bar near you. Amer Picon is not defunct. You can check the latest pricing, product information, and order online. An opening that balances bitter gentian and sweet orange nicely, leading to an almost medicinal herbiness mid-palate. The Nonino distillery has been in operation since 1897, primarily producing grappa (Italian grape brandy), but theyve also occasionally produced grappa-based amaro. I dislike the strong menthol notes in Fernet Branca. Get our best cocktail recipes, tips, and more when you sign up for our newsletter. As Teague explains, the aperitif hour, which typically takes place a little earlier than the American happy hour, is a drinking experience that involves a completely different mentality from the "get-drunk, bang-for-your-buck version" of the States. Its popularly sipped on ice, with soda, or even Cola. This particular brand is relatively recent by amaro standards, not coming around until 1992. Cynar is really versatile due to its herbaceous qualities and the moderate sweetness. Although not an Italian amaro, I would highly recommend Zwack Unicum, which is a Hungarian digestive. Takes getting used to for sure, but its a changeup from the sweet liqueurs like Amaretto and Frangelico. You should get to know these flavors on their own, with just an ice cube or soda, before you start trying to mix with them.". Like Ramazzotti, Meletti is a good substitute for Averna when you want to serve it as a digestif. From the bits Ive gathered, its pretty similar to making cocktail bitters, only with the addition of sugar and oak aging. To be fair, the vegetable joins 12 other herbs and plants in creating the beloved dark-brown digestivo, which doesnt actually taste like artichoke. Discover more cocktail recipes at: Many use a grappa base, while others use neutral alcohol to perform the herbal extraction. Created by Vincenzo Paolucci in 1873 and bottled by Paolucci Liquori, this amaro is named after an old moniker for central Italy and has an ABV of 30%. Its wine based rather than being based on grappa or neutral spirits, and gets its name from being infused with cardoon thistle rather than cardamom. PS. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Ive always said if Coca-Cola were flat, alcoholic, and not quite as sweet, it would be the number-one selling amaro in the world, says Teague. Amari tend to be made with neutral spirits or wine just as most bitters (there are no rules). Its been fairly popular ever sincemostly due to the notion of combining it with the dry Italian sparkling wine called Proseccothe Aperol Spritz. Mid-palate becomes spicier, revealing cardamom, cinnamon, and clove. The finish is perfectly balanced, exotic, lush and reminiscent of the essence of Trinidad and Tobago's pulsating rhythms, tropical climate and beauty. You might also try Amaro Nonnino (which is expensive) or Amaro Alberti (not expensive). Produced using a family recipe since 1897, Nonino is another great entry-level bottle for newcomers to the style. Garnish with an orange twist. It is also not imported to the US currently. So I saw this on the shelf and gambled on its flavor. Because it is a wine-based vino amaro with a relatively low ABV of 17%, cardamaro makes a great herbaceous substitute for vermouth in cocktails, according to both Teague and Zed. What is Amaro? All About This Delicious Italian Bitter Averna is a popular Italian bitter liqueur (classified as an amaro) that is still produced from the original 1868 recipe of natural ingredients. I carry a one ounce bottle in my pocket. Vino amaroA vino amaro, such as Cardamaro or Pasubio, is made using wine as its alcoholic base rather than a spirit. Like other amari, Cardamaro is likewise infused with many other botanicals, and then rested in oak. I think its the best aperitivo, he says. While it shares a lot of ingredients with various amari (saffron, mint, fennel, etc.) Theres not a lot of information out there about Cynar, likely because the brand is relatively newit was introduced in 1952. Stir with ice and strain into a chilled cocktail glass. Known for hitting extremes of both sweet and bitter, its perfect on ice with a splash of soda and citrus juice, or subbed for Campari in a Negroni variation. Averna. This dry and bittersweet amaro begins with orange, caramel and liquorice notes. Any thoughts??? Its traditionally enjoyed chilled, although Teague recommends drinking all amari at room temperature. And thats where we can help. The rabarbaros like Sfumato are also perceived as pretty bitter IMO partly because of the smokiness. But every single time I do a straight shot at room temp of course, I get the orange then the wood aftertaste. They are typically light in body. With its lower ABV, Cardamaro is very approachable, but it retains a huge amount of flavor and an impressively full mouthfeel, punching well above its weight class. Ramazzotti and Averna dont rate quite as high with me, probably because they are a little licorice-heavy for me. Aromas of orange peel, cardamom, sage, and mint. Averna Amaro Siciliano Bitters | Spirits Review You might try Fernet-Vallet less minty than Branca. Because Cardamaro is a mere 17% ABV, it can also be ordered directly from many wine shops, making it that much more versatile. Its very much an acquired taste among amari, which is funny considering that it may very well be the first amaro that many drinkers have a chance to sample, when its not all that well suited for that task. Its distilled in the city of Bologna, Italy, is a bit lighter in color than Averna, and is made with a whopping 40 botanicals, which include vanilla, orange peel and eucalyptus. The Aperol Spritz must be one of the most evocative cocktails of all time. These are common amaro bottles you might find on a back bar, including light-bodied gateway amari and intense digestivi. Thinking about just using Averna with a heavy hand of angostura bitters but would rather not, as angostura bitters inventory is low too. imbibemagazine.com In 1868, a monk gifted his secret recipe to textile merchant Don Salvatore Averna.

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