Walk into almost any Italian eatery across the nation and you’re bound to spot a collection of uniquely shaped bottles perched on the often-overlooked back bar.
These bottles house grappa, a spirited drink typically savored after a long meal when waists begin to feel snug, as diners settle back in their chairs for a languid last taste of scarcely finished desserts.
Grappa is consumed as a digestif, though its effectiveness in aiding digestion post-indulgent meal is subject to debate. It is frequently enjoyed straight with a lemon twist; many drinkers mix it with espresso to create a caffè corretto.
With origins that trace back at least to the 14th century, grappa can be considered Italy’s oldest recognized spirit. It is produced from distilled grape pomace (the skins, seeds, and stems that remain after winemaking). Clear in hue and bottled between 70 to 120 proof, its elevated alcohol content accentuates subtle floral characteristics and gentle fruit undertones from its foundational ingredients. Its tale reflects innovation and sustainability; the utilization of grape pomace is an early instance of upcycling ingredients.
While it’s conventionally crafted in Italy, American distillers are crafting the next chapter in the narrative of grappa as they develop and bottle innovative new variations of the digestif. Here, we present three American grappas reinventing the category.
Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Linden Elstran
Finger Lakes Distilling Riesling Grappa $33
Crafted in the Finger Lakes of New York, this transparent grappa embodies the gentleness of the Riesling grapes from which it is derived. Featuring a softly floral vegetal essence paired with slight minerality, Finger Lakes Distilling’s grappa stands its ground alongside its Italian ancestors.
Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Linden Elstran
