Grappa, also known as Grappa Wine, is a grape-based spirit of between 40% and 60% alcohol by volume (80 to 120 proof), of Italian origin. It is made from the distillation of pomace, i.e., the residue of grapes (primarily the skins, but also including the stems and seeds) that were pressed for the winemaking process. It was originally made to prevent wastage by using the leftovers at the end of the wine season. It quickly became commercialised, mass-produced, and sold to the world.

The flavour of grappa, like wine, depends on the type and quality of the grape used. However, many producers have added fruit syrup to sweeten and soften the mix so that it appeals more to the American market.

Sometimes, usually in Italy, grappa is added to espresso and known as a "Caffè Corretto", which can also be made with other alcohols, such as sambuca. The other variation of this is the "Amazza Caffè"; literally, "coffee-killer". The espresso is drunk first, followed by a few, downed ounces of grappa served in proper glass.

Among the most well-known producers of grappa are Sibona, Nardini and Jacopo Poli. While these grappas are produced in quantity and exported, there are many thousands of smaller local and regional grappas, all with distinct character.

See also

• Pomace brandy
• Brandy

Brandies | Italian liqueurs

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