A very precious bitter, linked to the history and ancient uses of the mountain territory from which it takes its name, Amaro Sibilla was invented in 1868 by Girolamo Varnelli who used his great herbal experience to have a product that was also a "remedy" for the shepherds of transhumance. Even today, this bitter is obtained from a decoction of gentian and other medicinal plants over a wood fire. It is sweetened exclusively with honey from the Sibillini Mountains and then extensively decanted and finished on the canvas before being bottled. Already awarded in Rome in 1902 and in Turin in 1909, today Amaro Sibilla, for its historicity and for the unchanged quality of taste and ingredients, has been recognized by expert tasters as one of the absolute excellences in the ranking of bitters.
How to enjoy it
Traditionally appreciated as an excellent after dinner, this amaro has characteristics of structure, aroma and color that are very appreciated by many barmen who, in addition to serving it straight, find it very interesting with ice, with orange juice, with soda, with cola and mixed with vermouth or wine. Also pleasant in the spritz version.
Color: Brown, consistent, dark brown.
Nose: The scent is very intense of bitter herbs, dried fruit (chestnuts, walnut husk) on the bottom there are hints of coffee and honey.
Taste: Sweet at first due to the effect of honey, it then surprises an intense and persistent bitter and tannic sensation that lasts over time. This angularity is softened by fine and delicate aromas of chestnuts, honey, dried fruit, vanilla and coffee.
Final Considerations: Considering the high content of herbs, roots, bark and honey, it is very useful in aperitifs or to finish the meal.
How to serve: It is drunk neat, with ice, or as a hot drink if heated with a zest of orange or lemon. Delicious thirst-quenching when mixed with seltzer or soda, it is an original and different aperitif with white vermouth and a few drops of gin.
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