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What is y'all's favorite brand of grappa? Fred Plotkin says Nonino from Friuli is among the best, and I plan to try it next month.

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  1. Nonino is good for amaros, not particularly good for grappa. For us, by far the best grappa is from Romano Levi. After that we very much like Jacapo Poli's.

    1 Reply
    1. re: allende

      Jacapo Poli is definitely great. I recently enjoyed their "Miele" Honey Liqueur made from grappa and acacia honey.

    2. Capovilla is one of our favorites - and not just because toured the facility with Giovanni. :-)

        1. Nonino is good, but very commercial. If you want to try a truly excellent grappa try something from Le Grappe di Susanna at Distilleria Gualco in Piemonte, they are artisan grappa producers. http://www.distilleriagualco.it/ITA/i... I love dry grappas and their Grappa di Cortese di Gavi is one of the best I've had. I also really enjoy their aged grappas.


          1. I'm a huge Nonino fan as well. And while big, I definitely wouldn't describe them as industrial. I've been to their distillery many times, and they their stills are small scale, copper stills. They are organized, and have a pretty big productions, but all of very high quality.

            I particularly like their honey distillate, as well as their Pirus (Pear) and Kirsch (Cherry) which are more aquavits than grappa.


            1. Thanks to all for their suggestions, which I have noted

              1. My favorite is Moletto Grappa di Barbera. Of course, it is the only one I have tried ;-) - but I do quite like it. I am curious to know from grappa lovers - how does it stack up?

                1. There are literally hundreds of grappas, some old school and rough, some refined and delicate. Go to a bar with a good selection and try a few, see what you like.

                  It's interesting to see the contrast between some of the delicate varietal modern grappas (Poli, et. al.) and the rougher old school tipples which really were the tipple for peasants made from leftovers when wine making was finished.

                  Heck, ask if they will pour you a flight, perhaps a 1/4 serving of 3-4 grappas.

                  Folks make some excellent suggestions, but to say "which grappa should I try" is like saying I like Ice Cream which ice cream is the best... try a few, see what you like.

                  4 Replies
                  1. re: StriperGuy

                    Agree - so many types, best to find a bar with a friendly proprietor or bartender and ask for their favs.

                    I've gravitated toward the honey (miele) and pear (pera) grappas from various producers as favorites for sipping. While I like the old school grappas for my caffé corretto.

                    In the states, Finger Lakes Distilling (Burdett, NY) makes a very good grappa from Riesling grapes. Has a little bit of heat but very nice for sipping.


                    1. re: Foody4life

                      In all fairness grappa is just made from grape leftovers, though called grappa, honey and pear-based products really are eau de vie (brandy) not strictly speaking grappa.

                      1. re: StriperGuy

                        SG: Your qualification "refined and delicate" is worth exploring. Grappa is a yet-to-be-acquired taste for me as I must have exclusively encountered the old school. What might you recommend?

                        1. re: Chefpaulo

                          Though pricey, any of the Jacopo Poli grappas (no honey or flavoring please) are tasty and not particularly challenging.

                  2. Marzadro makes some very nice Grappas. I am not sur e if they are very available in the States though.
                    My Favorite is the Mugo in their Erbe line.

                    1. Hi sidcundiff-

                      The taste is up to you and what your palette enjoys.

                      Personally I enjoy those made in Lombardia, probably because I first tasted Grappa there decades ago. I was waiting for the Swiss Poste Bus one very snowy morning in Menaggio, Lago di Como, and espresso wasn't doing it.

                      I asked for something stronger and got a hot brioche and a shot of Grappa, obviously derived from the " very harsh " varietals. The waiter stated quietly that this was something given to the kids before they left for school, as my throat roared on fire. Subtle, but it was warming.

                      It is all stems, skins, and "second crush" sourced if you will, but the smoother the better. There is some to be found up in the Valtellina area above Tirano that we find it worth driving for.