What is Grappa? Grappa represents Italy in the panorama of spirits obtained from distillation, as well as cognac and armagnac for France, Scotch whiskey for Scotland, tequila for Mexico, in the same way. Unlike other distillates, grappa is obtained from the distillation of a solid product, the marc, which is the product (of waste) obtained following the pressing of the grapes in the production of wine. The marc before being sent for distillation must be fermented. From these we proceed with the distillation to separate the alcohol and the aromatic substances: the alembic used in distillation can be continuous (for industrial productions) or discontinuous (for artisan products). During the distillation we proceed with the rectification of the grappa: because the various substances that make up the distillates evaporate at different temperatures and you can select and discard "the head" of the distillate containing methanol and other toxic substances, keep "the heart" containing ethyl alcohol and other precious aromatic substances, and finally "the tail" containing oily and oily waste substances. At this stage the alcohol content is too high and then the alcoholic volume is reduced by adding pure water from the distilled source, until reaching the desired alcohol content. Grappa, unlike whiskey, does not necessarily need to be aged before it is consumed. The young grappas are usually colorless, with a dry taste and a fruity aroma linked to the characteristics of the vine that made up the marc. Aged grappa takes on a different color and scent according to aging barrels. Many distilleries choose wooden barrels in which they have been elevated famous products from all over the world such as rum, whiskey, port, madeira and sherry creating unusual brandies that combine the typical aromas of the vines used for distillation and typical aromas of the products previously contained in the barrels in which they matured, thus giving life to really special grappa.
