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• Grappa was once referred to as the poor man's drink, made in Northern Italy by peasants and farmers who would distill the pomace leftover from the grape harvest. The end result was a harsh and unrefined spirit.
  
• Due to the better techniques and the quality of grapes used in the wine making process, Grappa has become much more refined.
  
• Though traditionally produced in the northern regions of Italy, Grappa is now also made in northern
  California.
  
• Distillation of Grappa starts in October and runs 24 hours a day until
  May.
  
• Grappa is closely related to the French Marc, the only difference is marc is aged in wooden barrels.
  
• The Nardini family has been bottling Grappa 1779, which makes them the oldest producers.
  
• Prices of Grappa vary widely from a modest $18 US to a high-end $80 US--and up.

Enjoying Grappa

• Grappa is high in alcohol content and is typically consumed after dinner.
  
• It is best left to rest for a few minutes before you drink it.
  
• For the best results, serve Grappa in a tulip-shaped or small cognac glass. The small opening in the glass allows for a very narrow flow onto the tip of the tongue, accentuating the distinct elements of the Grappa.

Resources

Ditta Bortolo Nardini
Distilleria D'Acquavite
Bassano del Grappa, Italy
+39 0424 227741
www.nardini.it

Poli Grappa
Jacopo Poli, owner
Schiavon, Italy
+39 0444 665007
www.poligrappa.it