Cocktails with Grappa
Grappa is an Italian spirit distilled from pomace — the grape skins and seeds left after winemaking — not from wine itself. That gives it a raw, grassy grape-skin bite.
ABV37.5%Minimum, usually bottled 40–50%, with artisanal ones higher. That strength is part of the digestivo character, so in a cocktail a little goes a long way.
Substitutes for Grappa
Pomace is the raw material, and that is what makes it what it is — nothing distilled from wine itself tastes the same. Aged versions trade the raw edge for oak, which is a different drink rather than a softer one.
On the label
- giovane / invecchiata / riserva
- Giovane is clear and unaged; invecchiata is oak-aged from 12 months; riserva from 18.
- monovitigno
- A single grape variety (at least 85% one grape) — shows that grape’s character.
Often confused with
Brandy is distilled from wine rather than pomace, and more often aged. It is rounder and softer: where grappa cuts and keeps the drink dry, brandy smooths it and adds a woody sweetness.
