Italian Grappa

Grappa is a grape-based spirit of Italian origin. It has between 40% and 60% alcohol by volume and is made from the distillation of pomace. Pomace is the residue of grapes, primarily the skins, but also including the stems and seeds that were pressed for the winemaking process. It was originally made to prevent wastage by using the leftovers at the end of the wine season. It soon became mass-produced, and sold to the world.

Just like wine, the flavor of grappa depends on the type and quality of the grape used. Many producers have added fruit syrup to sweeten and soften the mix so that it appeals more to the American market.

In Italy, grappa is added to espresso and known as a "Caffe Corretto", which can also be made with other alcohols, such assambuca. The other variation of this is the "Amazza Caffe", also known as "coffee-killer". The espresso is drunk first, followed by a few, downed ounces of grappa served in proper glass.

Among the most well-known producers of grappa are Mazzetti, Nardini and Jacopo Poli. While these grappas are produced in quantity and exported, there are many thousands of smaller local and regional grappas, all with distinct character.

Grappa is a grape-based spirit of Italian origin. It has between 40% and 60% alcohol by volume and is made from the distillation of pomace. Pomace is the residue of grapes, primarily the skins, but also including the stems and seeds that were pressed for the winemaking process. It was originally made to prevent wastage by using the leftovers at the end of the wine season. It soon became mass-produced, and sold to the world.

Just like wine, the flavor of grappa depends on the type and quality of the grape used. Many producers have added fruit syrup to sweeten and soften the mix so that it appeals more to the American market.

In Italy, grappa is added to espresso and known as a "Caffe Corretto", which can also be made with other alcohols, such assambuca. The other variation of this is the "Amazza Caffe", also known as "coffee-killer". The espresso is drunk first, followed by a few, downed ounces of grappa served in proper glass.

Among the most well-known producers of grappa are Mazzetti, Nardini and Jacopo Poli. While these grappas are produced in quantity and exported, there are many thousands of smaller local and regional grappas, all with distinct character.