Amarillo (Hop) is a proprietary, trademarked aroma hop, also known as VGXP01 c.v. It was introduced and trademarked by Virgil Gamache Farms, Inc, of Washington State in 2000. The variety’s genetic origins have not been publicly disclosed and the acreage is very limited. It is grown only in the Toppenish area south of Yakima. It matures mid-season and typically yields 550 to 725 kg (1,200 to 1,600 lb) per acre. It has demonstrated good resistance to both downy and powdery mildew and is moderately tolerant to verticillium wilt. The cultivar is favored, perhaps even loved, by craft brewers, but large breweries have shown little interest. Homebrewers have also taken to Amarillo. Amarillo has an alpha acid range of 8% to 11.0%, a beta acid range of 6% to 7%, and a cohumulone range of 21% to 24%. The aroma profile is floral and citrus-like, with notes of tangerine and apricot. The essential oil content is 68% to 70% myrcene, 9% to 11% humulene, 2% to 4% caryophyllene, and 2% to 4% farnesene, which makes it similar in aroma to Cascade and, to some degree, the recent higher- alpha cultivars Simcoe and Summit. Many craft brewers find Amarillo to be “a hop’s hop,” with an unusually pleasant aroma that can intensify hop aroma in a wide range of beer styles. Perhaps only its limited acreage has held it back because it shows the potential to eventually become the “next Cascade.” Amarillo has found its way into a good number of American craft-brewed pale ales, India pale ales (IPAs), and “double IPAs,” where it is often employed as a dry hop. It has also been seen in the Old World, where it is part of the flavor profile of several American-influenced Belgian beers. A few small British breweries have taken notice as well.