Grappa is a grape pomace based distilled spirit. Originally from northern Italy, grappa was first created in northern Italy near the Alps around the 14th century. Following the harvest, winemakers would collect the pomace (the partially fermented by–product of wine making remains such as skins, stem, seeds) and sell them to distillers. The distillers would then...

boil pomace in small copper alembics pot stills creating a potent vapor in the intense heat. As the vapors cooled in the copper coils, it condensed, becoming a crystalline, fragrant and high in alcohol (50-60%) liquid called grappa.

The local peasant population that farmed the countryside believed grappa had extraordinary benefits including mood altering effects, heating fuel, a vitamin supplement, and even a cure for impotence. They then began to add flavoring agents such as honey, flowers, and herbs to minimize the oily harsh flavors of grappa.

In the 1970's through the 1980's, global demand created innovation in the world of grappa production. Grappa had a ruff and tuff image only made for the brave. The Nonino family had been distilling grappa in Percoto Udine, Friuli since 1897. They pioneered the single variety grappa production. Prior to this time grappa was primarily made from multiple varieties blended together prior to distillation. Benito Nonino believed the single variety distillation would create a smoother grappa. Their inaugural variety began with Picolit, a local variety known for its delicacy and association with dessert wines.

Benito Nonino began with a 10-gallon batch and found small bottles in a chemical store to bottle his grappa. Hence the small bottle packaging; a trend which remains. Today many other single variety grappas are made in Italy including merlot, cabernet sauvignon, nebbiolo, riesling, moscato, tocai, malvasia and others.

In 1984 the Nonino family created a new style of grappa called Ue (oo-ay). This grappa is made from whole grape clusters from a single variety and a single vineyard. These grappas show concentrated aromas and flavors providing a smoother beverage.

Finally, most grappas range between 40%-45% alcohol. The best ones are made from single grape varietals grown on single estates. They can be matured in wood barrels and infused with flavorings such as commomile, anise, mint and cloves just to name a few ingredients. In Italy grappa is consumed individually, in cocktails, and mixed espresso.

Grappa is best served in a small stemware, with a narrow bowl to capture the fine and delicate aromas that emit quickly when poured.