Grappa is an alcoholic beverage of Italian origin that is made by distilling the skins, pulp, seeds, and stems left over from winemaking after pressing the grapes. It is a grape-based pomace brandy that contains 35 to 60 percent alcohol by volume. Grappa is traditionally produced in Northern Italy and is also widely consumed in places such as Argentina, Bulgaria, Georgia, Uruguay, Galicia, and Portugal. Grappa is a protected name under European law, and to use the word, the alcoholic spirit must meet precise criteria and be produced in Italy and made entirely from pomace following a specific distillation method.

Grappa can be enjoyed as a digestif, or after-dinner drink, to aid digestion and extend the evening. It is usually bottled soon after it is distilled, so it is either a clear liquid or may have a faint tinge due to the grape pomace variety used to make it. Grappa can, however, be matured in oak barrels, resulting in a much darker color that resembles whisky or cognac. There are two types of Grappa:

• Grappa Giovane (Unaged): This crystal clear product is bottled after a short rest in steel tanks.
• Grappa Invecchiata (Aged): This grappa matures in oak barrels for 12 to 18 months, taking on a light golden color and a more rounded character with hints of spices and vanilla.

Grappa can be enjoyed in different ways, depending on the drinkers preference. It can be served neat, in a small tulip-shaped glass filled just a quarter full, slightly chilled for young grappas and slightly below room temperature for aged grappas. Grappa can also be used in cocktails or blended with a shot of espresso in the morning, known as caffè corretto.