Brucato Chaparral is a California amaro — a bittersweet, herb-infused digestif — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Made by Brucato Spirits in the San Francisco Bay Area, it is one of three terroir-driven expressions the house builds to capture a specific California landscape, this one the sun-warmed coastal chaparral. We list it because it brings a distinctly West Coast voice to the Italian amaro tradition Grappa loves, all green herbs and bright mountain air in a glass.
About the Producer
Brucato Spirits was founded by Sierra and James Clark, who were both raised in California and set out to make amari that taste of home. Rather than work from an Italian template, they begin with California brandy and infuse it with the produce, herbs and botanicals of the state, dedicating each release to a different landscape. Chaparral, Orchards and Woodlands form the core lineup, and the house has since grown into a Bay Area bar and distillery as well.
Style & Production
Chaparral starts from a base of California brandy and is infused with a blend of native and aromatic botanicals. At its heart is yerba santa, a California native herb with a distinct bittersweet, resinous character long prized by herbalists, joined by bay, spearmint and cardamom. The result is an amaro in the bittersweet camp: herbal and bright rather than heavy or syrupy, with the green, almost alpine quality of the coastal hills it is named for.
Tasting Notes
The nose opens with green tea, bay leaf and cool mint. The palate is warm and bright, layered with yellow herbs, a touch of cinnamon and a thread of anise, while cardamom blooms late and carries into a long, minty finish. It is aromatic and lifted, the kind of glass that refreshes as much as it soothes by candlelight.
What to Pair It With
As a digestif, Chaparral loves the close of a meal. Pour it alongside our Charcuterie Board, let its mint and herbs lift the richness of Mama’s Tiramisu, or sip it after Vanilla Bean Panna Cotta. See the full dine-in menu for more.
How It’s Served at Grappa
Brucato Chaparral 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 Brucato Spirits in the San Francisco Bay Area, California, using California brandy and locally inspired botanicals.
What does it taste like?
It is herbal and bright: green tea, bay leaf and mint on the nose, with yellow herbs, cinnamon and anise on the palate, and a long minty finish led by cardamom.
What makes it distinctive?
Chaparral is built around yerba santa, a California native herb, and is one of Brucato’s terroir expressions designed to capture the flavor of the state’s coastal chaparral.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
