Since 1868, Amaro Sibilla has been made from a decoction of herbs, roots, and barks steeped in honey and cooked over a wood fire. After that, a long time of maturing and decanting is required to achieve a translucent, smooth-tasting product that is somewhat bitter and has the appropriate alcoholic strength. Dark brown and dense.
Bitter herbs and dried fruit (chestnuts, walnut husk) dominate the fragrances, which are followed by coffee and honey.The sweetness of honey is followed by a powerful harsh tannic flavour with a lingering aftertaste. Fine smells of chestnuts, honey, dried fruit, vanilla, and coffee balance off the harshness.