Grappa Giovane (Unaged): Otherwise known as “young” grappa, this crystal clear product is bottled after a short rest in steel tanks.

The Museum of Wine and Grappa shows historical equipment used in the early years of grappa distillation. There is a legend that tells of a Roman soldier who first distilled grappa in the northern Italian town of Bassano del Grappa using distilling equipment stolen in Egypt ("Crisiopea di Cleopatra" 2nd century AD). However, the story cannot be considered reliable as such equipment could not produce grappa. Distillation useful for producing beverages was not discovered until the eighth century, and it likely took about two more centuries for the technology to travel from its home in the Levant and Persia to Italy (likely by route of the Crusades).

5. Lorenzo Inga Grappa Di Prosecco

Criterion 3 has two important implications. First, the distillation must occur on solids. Thus, it is carried out not with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn. Second, the woody parts of the grapes (the stems and seeds) are co-fermented with the sugar-rich juice; this produces a very small amount of methanol, which is much more toxic than ethanol. Unlike in the similar process of making red wine, in grappa the methanol must be carefully removed during distillation. That is why there is an Italian law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken against moonshine operations, which are now very rare in Italy.

Distillerie Berta– Piedmont Distillery, several highly praised varieties including the excellent label Elisi The traditional way to taste and enjoy grappa is on its own—straight, in small sips—as an after-dinner drink to extend the evening. All you need to know about Italian grappa: best Italian grappa brands, facts and grappa serving etiquette to impress your guests The modernisation of grappa distillation is relatively recent, probably in 1979 in Northern Italy. Initially it was carried out by direct flame but soon the advantages of a bain-marie or steam distillation to obtain a better product became obvious. Modern refinements included the distillation of pomace under vacuum, the use of varietal grapes and ageing in casks of various types of wood to improve the flavor of the liquor. Oak is the most used, but some more expensive grappas are aged successively in casks of acacia, ash and cherry-wood, an innovation introduced by the Marzadro Distillery. Aged grappa tastes wildly different. When visiting distilleries in Northern Italy, some of Abt’s colleagues found that they resembled some aged rums. “If I blind-tasted this, I would have thought it was rum Agricole,” says former bartender, co-founder of LTHospitality and TikTok Creator Chris Lowder. How Do You Drink Grappa? 1. Drink Grappa NeatReserve Bar is one of our first online stops for buying liquor. However, they sadly don’t sell any grappa just yet. Aromatica (aromatic): aromatic grappa is made from aromatic grape varieties such as Moscato, Malvasia or Traminer. This type of grappa, not to be confused with flavoured grappa (see below), maintains some of the taste of the grape variety it is made of and can be a great type to start with, if you have a grape of choice.

This boutique distillery close to Bassano del Grappa in the Veneto has produced this Grappa made from 100% Moscato marc. Floral, slightly sweet scents of yellow fruits and pear are followed by a very fragrant and floral palate typical of Moscato. Open and inviting it has touches of yellow fruits alongside white flowers, grass and a touch of nuttiness on the finish. Alc 40% Similarly, any Italian restaurant worthy of the name will have at least one bottle of grappa behind the counter to serve as a digestif.Grappa should be served at 15-18 degrees so you do not need to freeze glasses or the bottle itself before serving and it is enough to store it away from light and excessive heat. The process of making grappa is highly regulated. It’s also inherently sustainable. Production begins with leftover pomace obtained from winemakers. Pomace from red grapes is already fermented, whereas white wine pomace is considered “virgin” and requires fermentation prior to distillation. Giovane (= young): Grappa is considered ‘young’ when exclusively stored in glass or steel containers that do not influence its taste. This type of grappa is transparent and usually has a dry, delicate aroma of pomace. If a whole bottle seems a bit daunting for your first sip, try finding an authentic Italian restaurant nearby. The more traditional offerings, the more likely grappa will appear on the after-dinner drink menu. When pouring, make sure you only fill half the glass and then take your time to properly taste your grappa.