Grappa

Grappa is a fragrant grape-based pomace brandy popular in Italy. It is made by distilling the pulpy residue left over from winemaking, known as pomace.

After grapes are crushed and pressed to make wine, the remaining skins, stems, and seeds are fermented to extract additional sugars. This grape pomace is then distilled in copper pot stills, either singly or in a continuous steam-distillation process.

The clear, high-proof spirit retains the scents and flavors of the grape varieties used. Grappa can be aged in wooden casks to add smoothness and complexity, but many styles are unaged white grappas.

Grappa originated as a peasant spirit made from the waste of wine production. It was commercialized by Italian distillers in the 19th century. Regions known for grappa include Veneto, Friuli, and Trentino.

Traditionally served as a digestif, grappa has a fiery alcohol heat that is moderated by fruit and floral notes. Sipping reveals a spectrum from nuanced and delicate to bold and complex. While grappa can be an acquired taste, quality styles showcase the fruit of Italy’s vines.