Galliano L’Autentico is an Italian herbal liqueur — a golden, vanilla-and-anise digestif — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Built from a sweep of botanicals over a signature vanilla note, it is one of Italy’s most distinctive liqueurs, instantly recognizable in its tall, tapered bottle. We list it as an elegant after-dinner sip and a classic cocktail ingredient, equally at home neat or stirred into a drink by candlelight.

About the Producer

Galliano was created in 1896 by the Tuscan distiller Arturo Vaccari in Livorno, and named for Giuseppe Galliano, an officer celebrated for his defense during the First Italo-Ethiopian War. The brand is today produced according to its original recipe at the Maraschi & Quirici distillery in Piedmont, in the foothills of the Italian Alps, where its long roster of botanicals is assembled.

Style & Production

Galliano L’Autentico is a herbal liqueur made from more than thirty botanicals, among them star anise, Mediterranean anise, juniper, lavender, peppermint and cinnamon, all built around the brand’s hallmark vanilla. That vanilla top note is what sets it apart from other anise-led liqueurs such as sambuca or pastis. It is golden in the glass and bottled at 42.3% alcohol, sweet and aromatic with a warming, complex herbal backbone.

Tasting Notes

The aroma is rich and inviting — vanilla and anise woven through alpine herbs and a touch of citrus. The palate is sweet and full, with star anise, soft vanilla, and a layered, woody-herbal undertone. The finish is warming and long, the vanilla and licorice lingering gently.

What to Pair It With

Its vanilla-anise warmth is a fine close to a meal. Serve it alongside Vanilla Bean Panna Cotta, with Mama’s Tiramisu, or beside a Charcuterie Board. See the full dine-in menu for more pairings.

How It’s Served at Grappa

Galliano is poured at $12, served neat, over ice, or in a cocktail.

FAQ

Where is it from?

Galliano was created in Livorno, Tuscany, in 1896 and is produced in Italy according to its original recipe.

What does it taste like?

Vanilla and anise woven through alpine herbs and citrus, sweet and full on the palate, with a warming, lingering vanilla-and-licorice finish.

What makes it distinctive?

Its hallmark vanilla note sets it apart from other anise-led liqueurs like sambuca or pastis, and it draws on more than thirty botanicals.

When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.