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.”
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.