Grappa

Grappa is an exclusively Italian speciality, extracted from the pomace (= the rinds of pressed grapes). The home of Grappa are Italians nothern regions and some southern regions of the former empire Austria-Hungary: Trentino, Friuli, Veneto, Lombardy and Piedmont. At 17th and 18th Century initialed by cloister the distilling was spread.

Acquavit or Uvedilanga are two terms which you might have come across in connection with Grappa. Both names stand for another typical Italian speciality which is, strictly speaking, not Grappa. While Grappa is a pure pomace spirit, with Aquavit the whole fruit is used including the pulp, giving Aquavit a fruitier taste than that of Grappa.

Barrel ageing or not? A clear Grappa or Aquavit has no barrel ageing. If a bottled spirit has some colour already, then it is a barrel aged spirit. The longer the spirit ripens in the barrel, the more colour it acquires. A noble spirit with barrel ageing loses some of its fruitiness, yet it is rounder and sweeter. Most Grappa lovers prefer a barrel aged specimen to the white spirit, since its overall impression (nose – palate - aftertaste) is more harmonious.

Pure Pleasure - Grappa is made to round element of sophisticated dining and drinking culture. Grappa is now regarded as a noble distillate and stands for life, hospitality and conviviality. Grappa is often may as special taste experience in the culinary creations

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