Amaro Sibona: The Perfect Balance of Bitterness and Smoothness
Amaro Sibona is a classic Piedmontese liqueur made with herbs, roots, spices, and citrus fruits, and to be honest, it’s not bad. It smells good and can defend itself with an endless number of herbaceous and balsamic smells that never go out of style. On a gustatory level, it has the right bitterness. Overall it’s smooth with mentholated, spicy hints but not pushed too hard on earthy flavors.
Do not expect a Unicum-style amaro, but a balanced and pleasant product that was created to be served as a digestive, to make cocktails, or to be used as a “condiment” for desserts.
How is it produced?
Aromatic herbs, spices, alpine herbs, roots, and citrus peels are infused in a hydroalcoholic solution, which rests in steel, and then everything is corrected with sugar and bottled.
The aromatic imprint is typically Piedmontese, with intense aromas of rhubarb and cinchona in pure Barolo Chinato style. It doesn’t want to be herbaceous but earthy and pungent.
The bouquet is penetrating, subtle, and full of balsamic hints with rosemary and Mediterranean scrub.
It is dense and spicy on the palate, not too soft, and has an ethereal drive and power. Good persistence, penetrating, mentholated, and spiced just enough to never be banal.
Overall, it is a carefully made amaro, slightly stylized, but the quality is there, and it is not tamed by glucose.
The half-liter bottle costs 11 euros: an acceptable price for a liqueur that is not precisely artisanal but with a good personality.
Cocktail to make
Serve it with ice to exhale the hard notes and mitigate the residual sugar or use it to make an excellent Amaro Mule.