Amaro Nonino Quintessentia is an Italian amaro — a bittersweet, herb-infused digestif — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Made by the Nonino family in Percoto, in Friuli-Venezia Giulia, it is built not on neutral alcohol but on the family’s own grape distillate, aged in oak. We list it because it is one of the most beloved amari in the world, equally at home as a slow after-dinner sipper or in a cocktail, and its grape-spirit heart connects it beautifully to the distilling tradition Grappa is named for.
About the Producer
The Nonino distillery has been a family enterprise in Friuli since 1897, celebrated for transforming the perception of Italian distillates. In 1984 Giannola and Benito Nonino created UE, a distillate made from whole grapes and aged in barriques, and it is this grape distillate — rather than the customary neutral base — that gives Quintessentia its character. The name honors the family’s pursuit of the purest essence in their generations-old recipe.
Style & Production
Quintessentia takes the Nonino grape distillate, aged in French and Spanish oak barriques, and infuses it with a closely held blend of roots and herbs. Among the botanicals are gentian root, quinine bark, wormwood and thyme, balanced against bright citrus. The result is then rested in small oak casks, which lend warmth and depth. It sits in the bittersweet camp of the amaro family: aromatic and complex, but approachable rather than punishing.
Tasting Notes
Look for a layered balance of bitter and sweet — orange peel and dried apricot up front, then gentian and herbal bitterness, with a soft caramel-and-oak warmth from the barrique aging. The finish is long, gently bitter and elegant, the kind of glass meant to be lingered over by candlelight.
What to Pair It With
As a digestif, Quintessentia loves the end of the meal. Pair it with Mama’s Tiramisu, sip it alongside our Charcuterie Board, or pour it to close out an evening of American Wagyu Steaks. See the full dine-in menu for more.
How It’s Served at Grappa
Amaro Nonino Quintessentia is poured at $17, served neat or over a single large cube as an after-dinner digestif.
FAQ
Where is it from?
It is made by the Nonino family in Percoto, in the Friuli-Venezia Giulia region of northeastern Italy.
What does it taste like?
It is bittersweet and layered: orange and dried apricot, then gentian and herbal bitterness, with caramel-and-oak warmth and a long, elegant finish.
What makes Nonino different from other amari?
Most amari use a neutral alcohol base, while Quintessentia is built on Nonino’s own grape distillate aged in oak barriques, which gives it added warmth and depth.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
