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.
Linked to the history and ancient uses of the Benedictine monks and the Sibillini Mountains 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 an "antimalarial medicine and antifebrile ”for the shepherds who contracted malaria during transhumance.
Even today, this bitter is obtained from a decoction of gentian, cinchona and other precious medicinal plants over a wood fire. It is sweetened exclusively with honey from the Sibillini Mountains and then extensively decanted and finished on 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,
