Grappa is a fragrant grape-based pomace brandy of
between 37.5% and 60% alcohol by volume (75 to 120 US proof) of Italian origin,
similar to Spanish orujo liquor, Serbian, Croatian, Bosnian and
of the Republic of Georgia and Portuguese
Literally "grape stalk", most grappa is made by
distilling pomace and grape residue (mainly the skins, but also stems
and seeds) left over from winemaking after pressing. It was originally
made to prevent waste by using leftovers at the end of the wine season.
A similar drink, known as acquavite d'uva, is made by distilling
whole must. The flavour of grappa, like that of wine, depends on the
type and quality of the grape used as well as the specifics of the
Most grappa is clear, indicating that it is an
un-aged distillate, though some may retain very faint pigments from
their original fruit pomace. Lately, aged grappas have become more
common, and these take on a yellow, or red-brown hue from the barrels in
which they are stored.