Grappa PDF Print E-mail
Tuesday, 15 September 2009 19:07
The cool air is starting to roll in which for me means that it is the start of the warm up cocktail season. It is time for Scotch, Whiskey, and Bourbon. It is also time for Brandies and Cognacs. Now if all that sounds about right to you, then I have one more spirit that should try, Grappa. Grappa over the years was mostly just a byproduct of winemaking. It was a spirit distilled from grapes after the wine was made and other scraps and remants of the winemaking process. A couple of years ago I was fortunate enough to meet a man named Marolo, who is now the premier producer of Grappa in Italy. He showed how to drink Grappa (actually he yelled at me). He told me not to snif it and let it sit on the palate like it was wine. He said to drink it and let the flavor come back up my throat and out my nose. The mans passion for his product was enough to convince me to try it his way. What I tasted that day changed the way I looked at Grappa, and I have been drinking it ever since. Instead of using left over grapes, he actually grows grapes specifically to make his Grappa, and not just any kind of grapes, he grows Moscato, Nebbiolo and Barolo grapes to name a few. His Grappa drinks like a nice cognac. In fact his aged Grappas can drink like a Single Malt Scotch. It is definitely a unique and elegant drinking experience. Here at Austin Liquors we carry the Barolo, Moscato, and Chamomile Grappas. The Chamomile is by far a must try for anyone who takes thier spirits seriously. Dried Chamomile flowers are steeped in the Grappa for 11 months, giving it a beatiful greenish color. It also has a touch of sweetness and a slightly lower alcohol content, making it even more drinkable. So if you're looking for something different to try, grab a bottle of Grappa.
 
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