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Aug 8, 2008 10:50 AM


Seeing as grappa doesn't have a D.O.P. attached to it, I was wondering are there any grappa producers outside of Italy?

What I am ultimately wondering is, are there any grappa producers in the Niagara region in Ontario?

Seeing as grappa is usually just made from left overs, I figured there would be a producer or two, but couldn't find anything.

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  1. I did a quick search and found at least one American made grappa, so they do exist outside Italy.

    However, this site reports some trade dispute between the EU and South Africa on the name "grappa". Maybe some of the US and Canadian distillers label their product as pomace brandy or grape marc spirits?

    I know of at least one basement operation out this way that I had the displeasure of trying. Honestly, this was nothing but moonshine in a big old jug. It was later turned into limoncelo by the in-laws.

    1. A few of the wineries up here in Northern California make their own grappa, but they don't call it that, instead they usually give it some clever sort of moniker related to the winery or its owners. A lot of the winemakers here are of Italian descent and they all seem to have a family recipe. Some of it is not bad at all, and some is horrid. Some they don't even sell but will let you try it if you are there for a tasting.


        They are in the finger lakes area. I bought a bottle of their limoncello and it was wonderful. I tasted their grappa and while I did not buy a bottle I have had worse italian grappas. I may be mistaken but I believe they are the only winery in NY State that has a distillery license.

        1. The Spanish liqueur orujo is the same as grappa. Though you can't say that to an Italian or you'll end up sleeping with the grapevines.

          1 Reply
          1. re: kathinmadrid

            I wonder of it is really made by the same process, namely steam distillation. The steam breaks down the cell walls of the fruit, yielding the bouquet, and to a lesser extent, taste that is undeniably that of the fruit, even in the cheapest Italian Grappa. If one is careful of temperature control, 80 degrees C at the top of the column, then the smoothness or roughness is entirely a matter of making sure there are no heads or tails in the finished product.

            BTW, there are some very fine aged grappas in Italy, but I haven't seen any here.


            They are based in Oregon. I have not had their grappa but I recently bought a bottle of their small batch single malt "scotch" McCarthy's whiskey. The nose is medicinal but the whiskey is very smooth. If their grappa is half as good, my guess is, it would be great.