Classifying grappa based on aroma also depends on its raw material. Moscato, Malvasia and Gewürztraminer are just a few of many naturally aromatic grapes that preserve their characteristics throughout distillation. Grappa can also be infused with flavorings like fruit, herb and licorice to achieve a different flavor profile. 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. With the introduction of " boutique" grappas, elaborate flute glasses have been promoted; traditionalists continue to taste grappa in shot glasses. [11] See also [ edit ]

Distilled in 2007 in Alba, Piedmont, then aged for 12 years in small oak and acacia barrels, this grappa takes you on a journey: from woody, peppery and tobacco-infused scents to an intense, warm palate with subtle hedgerow fruits enveloped by rich, toasty, spicy oak and a streak of caramelised nuts. Fresh and well balanced with a rich tobacco finish, this is an ideal sipper. Alc 50% 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. 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: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.

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% Some of the unaged grappas made from white grapes have these really beautiful floral notes on the nose,” shares Elana Abt, head sommelier at Quality Italian in New York City. “Sometimes there’s this ever so slight glycerol effect—like a little bit of a sugar quality even though there’s not very much sugar in the spirit itself.” Grappa can also be categorized as monovitigno (coming from one type of grapes only) or plurivitigno (when skins of grapes or different varieties is used). This mirrors the origin of the grappa as a way to reuse and make the most of the left overs of wine production. Great Italian Grappa and Italian Grappa brands you need to know Grappa Invecchiata (Aged): This grappa is matures in oak barrels for 12 to 18 months, taking on a light golden color and a more rounded character with hints of spices and vanilla. Axel Behrendt, et al., Grappa: A Guide to the Best ( Abbeville Publishing Group (Abbeville Press, Inc.) 2000)Smell its aroma to try identify its components and layers of flavour (this is really hard unless you take a grappa tasting session, which is actually really fun!).

This is not to be confused with brandy, which is produced by distilling wine and other fermented fruit juices. Whereas brandy can be made anywhere in the world, grappa is its own Geographical Indication (G.I.) and must be produced 100% within Italian territory from grapes grown exclusively in Italian soils. How Is Grappa Made? In terms of aging, grappa falls into one of four categories, according to Hello Grappa, a grappa-focused trade organization:

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

Not all grappa is created equal. Like wine, grappa can be classified based on grape varietal, aroma and age. 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).In both cases we are talking about grappas with an aromatic bouquet characterized by the best traits of the vine of origin, enriching it with tertiary aromas such as cocoa, vanilla, spices and wood. Such features are proof of the skill and art of the distiller and they depend strongly on the type of wood used and the time spent in it. But when are we talking about Grappa barrique or barricata? Criterion 2 rules out the direct fermentation of pure grape juice, which is the method used to produce brandy.