Amaro Sibona is a traditional Piedmontese amaro — a bittersweet, herb-and-root digestif — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. It is made by Antica Distilleria Sibona, a distillery in the Roero hills better known for its grappa, which lends the house a deep familiarity with Italian distilling. We list it because it speaks directly to the craft Grappa is named for, a rounded and elegant amaro to close out the evening.
About the Producer
Antica Distilleria Sibona is based in Piobesi d’Alba, in the Roero zone of Piedmont, with roots in the Langhe and Roero stretching back roughly a century. The house is celebrated above all for its grappa, and it holds a long-standing place among Italy’s historic distilleries. Amaro Sibona is the house’s amaro expression, built to a traditional Piedmontese recipe that reflects the same care the distillery brings to its grappe.
Style & Production
Amaro Sibona follows a classic Piedmontese formula, slowly infusing a range of aromatic plants, herbs and roots. Among them are gentian root, rhubarb, quinine-bearing bark and bitter orange peel, rounded out by alpine herbs and baking-spice notes. After infusion the amaro is rested at length to marry its components into a deep brown liqueur with an intense, round bouquet of spice, herbs and citrus. The result sits in the bittersweet camp of the amaro family: full and warming, but smooth and persistent rather than harsh.
Tasting Notes
The nose is rich and spicy, with dried citrus, herbs and a warm hint of baking spice. The palate is round and bittersweet, layering gentian and rhubarb bitterness with orange peel and a smooth, full body. The finish is long and gently bitter, elegant and lingering — a glass to be savored slowly.
What to Pair It With
As a digestif, it loves the end of the meal. Pair it with Mama’s Tiramisu, with our Flourless Chocolate Cake, or alongside a Charcuterie Board. See the full dine-in menu for more.
How It’s Served at Grappa
Amaro Sibona is poured at $10, served neat or over a single large cube as an after-dinner digestif.
FAQ
Where is it from?
It is made by Antica Distilleria Sibona in Piobesi d’Alba, in the Roero area of Piedmont, northwestern Italy.
What does it taste like?
It is round and bittersweet, with gentian and rhubarb bitterness, dried citrus, herbs and warm spice, and a long, elegant finish.
What makes it distinctive?
It comes from a distillery famous for its grappa, and follows a traditional Piedmontese amaro recipe built on gentian, rhubarb, quinine bark and alpine herbs.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
