Grappas and spirits

Grappa is a brandy obtained from the distillation of pomace. From this simple but ingenious process, a whole series of other spirits was born, sometimes commonly called grappa, but which in reality they are; distillates of grape must, fruit, honey.

A vast and fascinating world, which has the pride of being made in Italy.

Distilleria Berta - Mombaruzzo - Asti

Distilleria Levi Serafino - Neive - Cuneo

Distilleria del Barbaresco - Bricco Albano - Cuneo

Distilleria Domenis - Cividale del Friuli - Udine

Distilleria Nonino - Ronchi di Percoto - Udine

Distilleria Bonollo Umberto - Mestrino - Padova

Distilleria Jacopo Poli - Schiavon - Vicenza

Distilleria Capovilla - Rosà - Vicenza

Distilleria Enoglam - Nervesedella Battaglia - Treviso

Distilleria Nannoni Grappe - Civitella Paganico - Grosseto

Distilleria Rochelt
Rochelt è il nome più prestigioso tra le distillerie austriache. Gunther Rochelt è un maestro del processo di distillazione della frutta, del quale custodisce gelosamente la ricetta secolare. I suoi distillati “Tiroler Schnapps” sono concentrati e puri come cristallo. Per ottenere una bottiglia di distillato vengono utilizzati quindici chilogrammi di frutta meticolosamente selezionata, raccolta a mano sulla pianta al momento della massima maturazione, lavata, tagliata e posta negli appositi recipienti, dove ha inizio la fermentazione. Una volta completata la fermentazione, il liquido ricavato viene distillato due volte secondo la tradizione tirolese e poi fatto invecchiare in grosse giare di vetro per almeno tre anni. Quelli di Rochelt sono distillati puri, ovvero senza aggiunta di alcol, zucchero o aromi. Gunther Rochelt è un artista, oltre che un professionista molto esigente.

Brandy

Wine brandy or wine distillate aged for at least one year.

Italy

Spain

Cognac

It is produced in the south-western part of France, exactly in the following areas: Sciarante, Sciarante Marittime.

These two areas are in turn divided into 6 sectors:
Grande Champagne - Petite Champagne - La Borderies - I fins Bois - I Bon Bois - I Bois Ordaines

There are three vines used in the production of Cognac:
Colombard - Folle Blanc - Ugni Blanc

Fine Champagne

Grande Champagne

Bas Armagnac

Produced in Gascony, southeast of Bordeaux, the most rural part of France, exactly in the area that bears its name: Armagnac, a region with a mild climate and rich in valleys.

The territory is divided into three departments, Gers, part of Lot et Garonne and le Lendes. The area is in turn divided into three sectors: Bas Armagnac - Tènarèze - Haut Armagnac

Calvados

For many centuries, in Normandy, apples have been mashed and fermented to obtain an excellent cider. And this, subjected to distillation gives Calvados.

At the end of the distillation, by law the calvados must rest in wooden barrels for at least 2 years, but the best products remain there for much longer periods.

Vodka

Vodka (from the Russian "voda" which means water) was originally used to define the distillates of cereals that were used for medicinal purposes. When distillation techniques honored me, Vodka became the accepted term for the alcoholic beverage.

Rye and wheat are the most used cereals. Much of the best Russian Vodka is made from wheat, which is also preferred by Swedish and French distillers, in Poland they are mainly produced with rye.

Whiskey

Distillate produced with water and cereals, with an alcoholic strength by volume of less than 94.8% and aged in barrels with a capacity not exceeding 185 US gallons, for a minimum of three years from the date of distillation, in a customs cellar.

Whiskey, born in Ireland or Scotland, is the most noble of the varied and multifaceted cereal spirits, which connoisseurs love to taste smooth, as it should be for all spirits, although some prefer to add a few drops of pure water

SCOTTISH

Lowlands

Speyside

Highland

Isle of Skye

Isle of Islay

IRISH

USA

JAPAN

Rhum

Sacharum Officinarum sugar cane grows throughout Central and South America, in the Caribbean area and beyond.

Each island, depending on the type, the soil, the local regulations and the distillation, produces a unique Rum with completely different typicality and characteristics.

Cachaça

Cachaça is a brandy, common in Brazil, obtained from the distillation of sugar cane.

In the preparation of cachaça only the juice of the cane in its raw state is used. The suitably boiled, fermented and distilled juice thus produces the final brandy.

Tequila

Tequila and Mezcal are obtained from distillation from the same plant, namely agave, a thorny plant that grows in the desert plateaus of central Mexico. Tequila is a particular type of Mezcal, produced exclusively in the state of Jalisco from a single type of agave, the Weber agave tequilana of the variety azul (blue agave).

To produce mezcal, however, more than thirty varieties of agave can be used (in Mexico there are about 150 varieties), coming from seven areas of Mexico.

Amari

Amari are liqueurs obtained by distillation, infusion or maceration, in alcohol Good taste, of medicinal herbs, spices or peel of citrus fruits, with added sugar in very variable quantities, which contain an alcohol percentage generally between 20-45% vol.

Gin

Gin is a strong, clear, typically colorless distillate produced by the distillation of a fermented obtained from wheat and barley in which a mixture of herbs, spices, plants and roots is macerated: botanicals. Among these are juniper berries that characterize the perfume and taste.

The name of the distillate derives from the name of the juniper plants that produce the berries. Gin was first developed in the Netherlands in the mid-seventeenth century by a doctor from the University of Leiden, Francisco Della Boe, better known as Franciscus Sylvius whose intent was to find a remedy to treat soldiers Dutch people who fell ill with fever in the East Indies.