Grappa

Its very name refers to the English word "grape". It is an alcoholic drink, exclusively made from the distillation of grape pomace, ie. grape residues. Most of the time, these residues come from winemaking grapes. In contrast, the most famous drinks, such as whiskey, gin, rum, vodka and tequila, do not have grapes or pomace as a raw material.

Grappa is made exclusively from grape pomace, which is placed in the pot still with water. In tsipouro production, apart from grape pomace, other fruits, as well as wine, can participate.

Although the grape variety is of particular importance to the final organoleptic result, in general grappa has aroma and flavor elements of grass, green fruit, dried nuts and chocolate.

Traditionally, grappa was consumed as a digestive. Nowadays, grappa stands on its own in a variety of situations, due to its high quality. In recent years, it has been increasingly used in cocktails.

Like all drinks, grappa avoids sunlight and heat sources. It requires cool and shady places. It won't say no even to the refrigerator.

Grappa can be consumed at room or fridge temperature. An intermediate temperature state is ideal, because it contributes to the most effective release of aromas. Prefer a tall, small-sized glass with foot.

Mix grappa and white prosecco in a 1:1 ratio. Add a dash of lemon juice and orange juice, as well as some brown sugar and you will get a Mediterraneo. Don Antonio, on the other hand, is made with grappa, pear liqueur and lemon juice, in a ratio of 2:1:1. Few drops of sugar syrup and bitters of your choice will highlight the result.