Bénédictine D.O.M. is a French herbal liqueur — an amber, honeyed blend of herbs and spices — and we are proud to pour it at Grappa in Seattle’s Queen Anne neighborhood. Made in Fécamp on the Normandy coast, it descends from an old monastic tradition and remains one of the most storied liqueurs in the world. We list it for its depth and warmth, a sophisticated way to close a meal or to add complexity to a cocktail.
About the Producer
Bénédictine is made in Fécamp, in Normandy, northern France. Its modern story begins in 1863, when Alexandre Le Grand developed a herbal liqueur from old medicinal recipes and tied it to the legend of the Benedictine monks of Fécamp Abbey. He marked the label with the letters D.O.M., for the Latin “Deo Optimo Maximo” — “To God, most good, most great.” Today the liqueur is still produced in Fécamp, where the ornate Palais Bénédictine stands as its home.
Style & Production
Bénédictine is made from a secret recipe said to draw on 27 herbs and spices, among them publicly known botanicals such as angelica, hyssop, juniper, myrrh, saffron, lemon balm, thyme, clove, cinnamon, nutmeg and honey. The production involves several separate distillations of different botanical groups, which are then blended and sweetened. The result is a rich, layered liqueur rather than a single sharp note — honeyed and warmly spiced.
Tasting Notes
The nose is honeyed and herbal, with citrus peel, warm baking spice and a touch of saffron. The palate is round and complex, carrying honey, dried fruit, herbs and a gentle spice warmth. The finish is long and softly sweet, herbal and elegant to the end.
What to Pair It With
Its honeyed spice makes it a graceful digestif. Sip it after Mama’s Tiramisu, pair it with the depth of our Flourless Chocolate Cake, or enjoy it alongside a Charcuterie Board. See the full dine-in menu for more.
How It’s Served at Grappa
Bénédictine is poured at $11, served neat as a digestif or in a cocktail.
FAQ
Where is it from?
Bénédictine is made in Fécamp, on the Normandy coast of northern France, where it has been produced since the nineteenth century.
What does it taste like?
It is honeyed and herbal, with citrus peel, dried fruit and warm baking spice, round and complex on the palate with a long, softly sweet finish.
What makes it distinctive?
It is made from a secret recipe said to use 27 herbs and spices through several separate distillations, and its label carries the monastic letters D.O.M.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
