Grappa: Italy's Bold, Rustic Spirit

For many drinkers, Grappa is a mysterious bottle that sits on the top shelf of an Italian restaurant—small, elegant, and often misunderstood. But this traditional Italian distillate has far more to offer than its reputation suggests. Grappa is bold, complex, rooted deeply in agricultural heritage, and increasingly embraced by modern mixologists and craft-spirit lovers. If you haven’t explored this storied spirit yet, now is the perfect time to pour a glass.

A Spirit Born from Ingenuity

Grappa is a pomace brandy, meaning it’s distilled from what’s left over after winemaking—specifically the grape skins, seeds, and stems known as vinaccia. While brandy typically begins with fermented grape juice, Grappa honors the whole fruit. This practice originated as a way to avoid waste and preserve every bit of the harvest, especially in northern Italy where winemakers used resourcefulness to turn leftovers into something extraordinary. The result is a spirit that carries the full, raw personality of the grape in a way no wine or standard brandy can match.

How Grappa Is Made

Distillation transforms the fermented pomace into a high-proof spirit, typically around 40–50% ABV. Traditional producers use copper pot stills, coaxing out the aromatic compounds that give Grappa its signature intensity. The spirit may then be bottled immediately—resulting in a clear and vibrant bianca—or aged in oak or acacia barrels, which mellow the edges and add layers of vanilla, spice, and dried fruit notes. Aged styles often take on a golden hue and are labeled riserva or stravecchia.

The Flavor Experience

Grappa offers a spectrum of flavor that can surprise newcomers. At its boldest, it’s grassy, floral, herbaceous, and fiery. At its most refined, it’s silky, perfumed, and deeply expressive of the grape varietal—whether that’s Moscato’s fragrant sweetness, Barolo’s dark berry richness, or Prosecco’s light, citrusy lift.

Varietal Grappas, which come from a single grape type, are increasingly popular for showcasing terroir. They offer a fascinating way to taste the essence of a grape beyond wine, revealing characteristics intensified through distillation.

How to Drink Grappa

Traditionally, Grappa is served neat in a small tulip-shaped glass, often after a meal as a digestivo. The shape helps concentrate the aromatic intensity while allowing the spirit to open up. Sip slowly—you’ll find that even the fieriest Grappa softens with a bit of air and patience.

But Grappa isn’t just for the end of dinner anymore. Modern bartenders have embraced it as a unique cocktail ingredient. Its bright, aromatic profile adds depth to classics like the Sour, Old Fashioned, or Collins, and it pairs beautifully with honey, citrus, herbal liqueurs, and amaro.

A Spirit Worth Rediscovering

Grappa may have once been seen as rustic or harsh, but today’s artisanal producers craft spirits that are nuanced, elegant, and deeply rooted in tradition. Whether you enjoy it neat, in a cocktail, or as an exploration of grape varietals, Grappa offers a drinking experience unlike anything else in the world of spirits.

Pour a glass, raise a toast to Italian ingenuity, and discover why Grappa deserves a place in every home bar.