How is this spirit made? What makes it different from other grappas?
Most grappas are produced from blending different varieties of pomace (grape skins, pulp, seeds and stems) and distilling it a little at a time over a few months. We were the first distillers to produce a single varietal grappa with our 1973 release of Picolit, and we did this by using only the Picolit Cru grapes from the Colli Orientali wine region of Friuli and distilling it all at one time to capture the unique flavors of the specific variety.

What do you recommend drinking it with?
Traditionally, Grappa is sipped after a meal to aid in digestion, but aromatic varieties like our UE Cru Monovitigno can be enjoyed on their own, or paired with cakes, ice cream and fresh fruit. It also goes very well with salad. The UE La Riserva is aged twelve years and complements dark chocolate and cigars quite nicely. It’s meant to be enjoyed over a conversation, or perhaps while reading. Boutique grappa is actually incredibly versatile.

Neat, chilled, as a cocktail—how do you drink this stuff?
First, pour about 20ml at room temperature into a tulip shaped glass. Then raise the glass to your nose without swirling. You may get a delicate perfume of fresh fruit, berries or grapes. Next swirl it around gently and breathe in the bouquet right before taking a sip. You may get an explosion of flavors that will linger for several minutes. For distillates like our Amaro Nonino Quintessentia, a grape distillate infused with herbs, it’s appropriate to serve it on the rocks with a slice of orange and a sprig of mint. It works great as an aperitif.

Where can you find it?
You can pick up a bottle (B1,785-B4,995) at Italasia’s showroom at CDC’s Phase Two, or on the fourth floor of the Silom Complex. To order it with a nice meal head to Guisto, Sukhumvit Soi 23, or Bacco, Sukhumvit Soi 53