Italian grappa is usually distilled from grape pomace, the material remaining from the winemaking process after grape pressing. Quality grappa is distilled using a heating process in which the aromatic ingredients of the pomace are transferred to the distillate.
You can discern fruity, floral and spicy notes as well as grape flavours in grappa. Some grappas are matured in oak barrels, adding to their spiciness.
Grappa is usually served as a digestif.
Young grappas can be mixed in cocktails or added to desserts for flavour.
Young, aromatic grappa is served chilled, at 8–10°C, while aged grappa is served slightly below room temperature, at 16–18°C.
Rub a drop of grappa on the back of your hand to better smell the aromas of this strong beverage.