 Yes, and that's something I loved about Amaro, and it was long ago served to me like with soda as an aperitif. And I know depending upon the Amaro, right, as you mentioned, they run the gamut from more savory to sweeter. You find one that works for your palate. Do you have a favorite, though, to bake with? You know, I've been using a lot of Faccia Brutto, if you're familiar with that.