The Italian Brandy, Grappa, is made from pomace, the pressed grape skins and seeds left over from wine production. The pomace, which typically is fermented during the initial wine-making process, is distilled in column or pot stills. The distilled spirit that emerges typically has a very high alcohol content, which is reduced by the distiller before bottling to between 40 and 60 percent.
Grappa is usually not aged before bottling, so, unlike Brandies that acquire a golden hue from aging in oak casks, it is colorless as well as clear. Modern distillation techniques have smoothed out some of the rough edges that once gave Grappa a reputation as a harsh drink – today’s versions are diligently distilled and filtered for smoothness and clarity. High-quality versions are produced using the pomace of Italy’s best-known grapes, and share some of their aromatic characteristics.
