Distilled from pomace, a by-product of the winemaking process found in the winepress after the juice has been extracted, grappa was invented by frugal Italian wine producers endeavouring to extract the last drop of value from their grapes. Read More »
A high quality Cypriot style grappa, locally called Zibania or Zivania, which has history spanning centuries. Made by KEO, Cyprus' largest drinks company, it's excellent served ice cold alongside meze or dried fruit and nuts.
Fil'e Ferru is a grappa made in Sardinia by Bresca Dorada. The name translates as 'iron wire' and refers back to the illicit distillers on the island, who would use pieces of iron wire mark the site of their hidden spirit.
A very special high-strength grappa from the revered Tosolini producer. This Agricola is distilled using the fresh pomace of red wine grapes from selected vineyards and retains the intense aromas and flavours of ripe black fruit.
Nardini's Ginepro Grappa Liqueur is made by distilling juniper berries and combining with grain spirit and natural aromas. Nardini was founded way back in 1779 and they have been producing grappa and liqueurs ever since. This is delightful when combined with a splash of soda.
A rather special Venetian grappa from boutique producer Caliera. This is rather smooth and flavoursome, nothing like the standard firewater some restaurant owners in Italy give to English tourists as a practical joke.
Domenis, perhaps the finest producer in Friuli, has produced an entry-level grappa that beats a lot of other distiller's top of the range efforts, thanks to its higher strength and delicious creamy texture.