Digestivi
Grappa
The short answer
Grappa is an Italian brandy distilled from pomace — the grape skins, seeds and stems left after winemaking — bottled between 37.5% and 60% ABV.
- Style
- Pomace brandy, 40–45% ABV
- Glass
- Small tulip glass, served at 9–13°C for young grappa, room temperature for aged
- Strength
- 37.5–60% ABV
Where it comes from
A northern Italian farmhouse spirit born of thrift: nothing from the harvest went to waste. Bassano del Grappa and Friuli are the historic centres. Modern single-varietal grappas from Nonino and Poli turned a rough field spirit into a fine one.
What you need
- 1.5 oz (45 ml) grappa
- Giovane (clear, unaged) or invecchiata (barrel-aged, amber)
How Larry builds it
- 01
Match the temperature to the style. Chill young grappa lightly; serve aged grappa at room temperature.
- 02
Use a small tulip. A wide glass sends the alcohol straight up your nose.
- 03
Sip slowly after dinner. Grappa is a digestivo, not a shot — despite what happens at weddings.
Larry’s rule: A young grappa is fiery; a barrel-aged riserva drinks like brandy.
Variations worth making
Caffè corretto
A splash in an espresso. The classic Italian bar order.
Sgroppino
Grappa or vodka whipped with lemon sorbet and Prosecco.
Grappa alla ruta
A sprig of rue in the bottle — herbal and bitter.
Questions people ask
What is grappa made from?
Pomace — the skins, seeds and stems left over after pressing grapes for wine — distilled and sometimes aged in wood.
How is grappa different from brandy?
Brandy is distilled from wine or grape juice; grappa is distilled from the solids left behind, which gives it that sharper, fruitier edge.
How do you drink grappa?
Neat, in a small tulip glass, after dinner — or poured into espresso as a caffè corretto.
More from Digestivi
← All 67 Italian drinksQuoting or citing this drink? Credit “Uncle Larry Adventures” and link to https://unclelarryadventures.com/beverages/grappa.