Amaro Tosolini is a Friulian amaro — a bittersweet, herb-infused digestif built on grape distillate — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. It is made by Bepi Tosolini, the Udine distillery that helped elevate grappa into a serious craft, and it carries that same artisanal care into its herbal liqueur. We list it because its grape-spirit heart connects beautifully to the distilling tradition Grappa is named for, and because it makes a graceful close to a meal.
About the Producer
Bepi Tosolini is named for Giuseppe “Bepi” Tosolini, a Friulian born in 1918 who began distilling grappa from local grapes in 1943. At a time when grappa was a rough, everyday spirit, Bepi set out to transform it into something sophisticated, building a celebrated distillery in the heart of Udine and developing his own steam stills to coax out cleaner, more expressive aromas. The family distillery continues that artisanal, unhurried approach today, working by infusion and distillation of natural botanicals.
Style & Production
Amaro Tosolini is made by infusing a base of pure grape distillate with a blend of more than fifteen Mediterranean and marine herbs. Among them is “Santonego,” a marine wormwood hand-picked from the Venetian lagoon, which gives the amaro a distinctive saline-herbal lift. Following the house philosophy, everything is natural and made through patient infusion and distillation on traditional steam stills. The result is a bittersweet amaro with real herbal depth, grounded by the warmth of its grape-spirit base.
Tasting Notes
The nose is herbal and aromatic, with alpine and marine herbs, dried citrus and a faint sea-breeze freshness. The palate is bittersweet and layered, carrying wormwood bitterness, warm spice and a clean grape-spirit backbone. The finish is long and gently bitter, with a savory herbal echo that lingers.
What to Pair It With
As a digestif, it loves the end of the meal. Pair it with our Flourless Chocolate Cake, with Mama’s Tiramisu, or alongside a Charcuterie Board. See the full dine-in menu for more.
How It’s Served at Grappa
Amaro Tosolini is poured at $12, served neat or over a single large cube as an after-dinner digestif.
FAQ
Where is it from?
It is made by Bepi Tosolini in Udine, in the Friuli-Venezia Giulia region of northeastern Italy.
What does it taste like?
It is bittersweet and herbal, with alpine and marine herbs, dried citrus, warm spice and a clean grape-spirit backbone, finishing long and gently bitter.
What makes it distinctive?
It is built on pure grape distillate and infused with more than fifteen herbs, including a marine wormwood hand-picked from the Venetian lagoon.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
