Alpeggio Hay is an Italian alpine liqueur — an aromatic, meadow-driven liqueur infused with sun-dried mountain hay — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Made by Antica Erboristeria Cappelletti in Trentino-Alto Adige, it captures a tradition of the Dolomites: the unmistakable scent of an alpine pasture, or alpeggio, drying in the summer sun. We keep it on the list as a quietly distinctive sipper, herbal and fragrant, for guests who want something off the familiar path.
About the Producer
Antica Erboristeria Cappelletti was founded in 1906 in Aldeno, just south of Trento, and is run today by the fourth generation of the Cappelletti family. The house is known for liqueurs and aperitivi rooted in local botanicals, made in-house in the Alpine north of Italy. Alpeggio belongs to a centuries-old regional tradition of capturing wild mountain-meadow aromatics in a bottle.
Style & Production
The liqueur takes its character from select alpine meadow hay — the wild grasses and flowers of high mountain pastures, cut and left to dry in the sun. These botanicals are infused into a spirit base to draw out their fragrance, then sweetened into a soft, aromatic liqueur at a gentle strength of about 24% ABV. The effect is less like a sweet cordial and more like distilling the smell of a summer hayfield into a glass.
Tasting Notes
The aroma is grassy and floral, with hints of green tea and dried herbs. The palate is soft and rounded, carrying honey, a touch of chocolate, and a whisper of cinnamon over that core of fresh hay. The finish is gentle and herbal, more savory-aromatic than sugary, leaving a clean meadow freshness.
What to Pair It With
Its honeyed, herbal profile makes it a lovely close to the meal. Try it after our Vanilla Bean Panna Cotta, beside a Charcuterie Board, or with Gelato. See the full dine-in menu for more.
How It’s Served at Grappa
Alpeggio Hay is poured at $10, served neat or lightly chilled as a digestif.
FAQ
Where is it from?
It is made by Antica Erboristeria Cappelletti in Aldeno, near Trento, in Italy’s Trentino-Alto Adige region.
What does it taste like?
It is grassy and floral with notes of green tea, honey, a touch of chocolate and a hint of cinnamon, with a soft, herbal, not-too-sweet finish.
What makes it distinctive?
It is flavored with sun-dried alpine meadow hay, capturing the aroma of a high mountain pasture in a gently sweet, low-proof liqueur.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
