Grappa ( in Italian: grappa) is a typical Italian liquor with high alcoholic content (usually 35 degrees+). At the end of the aging process, a grappa barricata will have a color that ranges from gold to dark amber; it will be rich in very complex, almost ethereal aromas, such as hints of spices or tobacco; and present a round taste, smoothed by hints of vanilla and ripe fruit, depending on whether it is a grappa barricata vecchia or Riserva. Grappa Barricata: This grappa is also aged for 12 to 18 months, but in small wooden casks called Barriques. The resulting product is tannic with a deep golden color and rich flavors of tobacco, butter and cream. Various other food products can help stop taste-characteristics of one grappa from "dragging" or carrying over to the next. Foods that are effective in this role as well as providing an agreeable accompaniment to grappa's own flavor include:

Most grappa is clear, indicating it is an unaged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, [ clarification needed] aged grappas have become more common, and these take on a yellow or red-brown hue from the barrels in which they are stored. In Italy, grappa is primarily served as a digestive or after-dinner drink. Its main purpose is to aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a caffè corretto, meaning "corrected" coffee. Another variation of this is the ammazzacaffè ("coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass. In Veneto, there is resentin ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled and drunk down in one sip. From the marc of grapes grown within the Alta Langa DOCG, this has nutty, spicy scents and some floral notes along with gentle pear and grape. Rich and creamy yet fragrant, it has flavours of vanilla, bright pear, apple, peach skin, melon, lemon and a touch of straw. Peppery finish. Alc 42%

7. Marolo Grappa di Barolo

Grappa is an Italian spirit made from pomace—the grape seeds, skins and stems leftover from wine fermentation. It is traditionally enjoyed as a digestif, or after-dinner drink, to aid digestion and extend the evening. Regulation (EC) No 110/2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks Regulation (EC) No 110/2008., Annex II paragraph 6 (grape marc spirit) and Annex III (geographical indications) With the introduction of " boutique" grappas, elaborate flute glasses have been promoted; traditionalists continue to taste grappa in shot glasses. [11] See also [ edit ] 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). The 18-98 Family Solera was founded at Poli Distillerie in 2001, using seven barrels of grappa kept aside each year until 2014. The youngest spirit has a minimum ageing of 18 months in barrique and there are 98 barriques in total, hence the name. Bottled in 2018, this release has scents of furniture polish, spicy cedar wood, coffee beans and orange peel, which are joined in the mouth by nutty notes laced with juicy orange, coffee, cigar tobacco, savoury spices and wood, with a slightly resinous note at the end. Orange veers into fudgy toffee on the very long finish. Alc 55%

Therefore, many distillers begin with quality assurance prior to distillation. Larger distilleries may also choose to preserve the grape pomace for later use.

2. Nonino Vigneti Moscato

The flavor of grappa, like that of wine, depends on the type and quality of the grapes used, as well as the specifics of the distillation process. The tag on the bottle describes the typical Venetian ‘rasentin’ – or rinsed coffee – where the finished espresso cup is rinsed with a splash of Grappa and enjoyed. This is a perfect Grappa for rasentin, as it’s fairly neutral in character. It has a floral, grapey nose and a focused palate that’s pretty straightforward, well balanced, smooth and enjoyable. Subtle pear and grape notes and just a tiny touch of cream on the finish. Alc 40% A small tulip-shaped glass is ideal for enjoying the aromas, filled just a quarter full. Young grappas should be slightly chilled (47-48°F) and aged grappas slightly below room temperature (61-62°F). 2. Drink Grappa in Coffee Grappa is produced using the skins of grapes used for wine making (pomace) and it typical especially of the North of Italy. In fact, if grappa is bottled after aging for a certain period in cask, roughly between 12 and 18 months, and is certified by Customs, then it can be referred to as vecchia or invecchiata. On the other hand, if the aging period exceeds 18 months, reaching even over 30 years for distilled spirits of particular value and unquestionable richness of aromas, then that particular grappa will be labeled as stravecchia or Riserva.