Grappa

Grappa is a traditional Italian alcoholic distillate made from grape pomace, which are the solid remains left after wine fermentation (skins, seeds, and stems). This transparent liquor with high alcohol content is characterized by its intense and aromatic flavor, which can vary depending on the type of grape used and the distillation process.

Its origin dates back to the northern region of Italy, especially Piedmont, Veneto, and Friuli, where it has historically been produced as a way to make the most of the byproducts of winemaking.

In cooking, grappa is used as an ingredient for flambéing dishes, in marinades, or to add an aromatic touch to desserts and sauces. It is also commonly served as a digestif after meals.

Regarding its properties, grappa is a spirit with a high alcohol content (usually between 35% and 60%), so it adds potency and aroma to culinary preparations, but it should be used in moderation due to its alcohol concentration. Furthermore, its composition may contain small amounts of volatile compounds that add complex nuances to the flavor.

In some regions of Latin America, although the term grappa is widely known for its Italian origin, it can also be referred to as orujo or grape brandy, terms that share similarities but may vary in process or intensity, so it is advisable to differentiate them according to the region.