Grappa is made by distilling the pomace (a blend of grape seeds, stalks, and stems) leftover from the wine-making process. (It’s the perfect example of a zero waste product.) The resulting clear liquor on average, contains 35 to 60 percent ABV.
Grappa should be served in small glasses as a digestif after dinner.
In Italy, it is sometimes mixed with a steaming shot of espresso to create caffè corretto. In the Veneto, after finishing a shot of espresso, it’s not uncommon to pour a few drops of the powerful liquor into the cup, swirl it around, and swig it back. This ritual is known as resentin, or “little rinser.”
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