St. Croix Grappa
AVAILABILITY: 375ml Bottles Release in the Taproom on Sep 23rd 2017
Grappa is made by distilling the skins (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers.
Grappa made in Minnesota? Why not! Bent Brewstillery and Saint Croix Vineyards have teamed up to produce a truly Minnesotan Grappa. Frontenac Gris, La Crescent, and Marquette are gold medal winning grapes developed by Minnesotan, Peter Hemstad, while a scientist at the University of Minnesota. At Bent Brewstillery, we up-cycle the by-product of wine production, spontaneously fermented by the yeast from the vineyard, into an elegant and delicately warming aperitif. Aromas of apricot, pear, and nectarine give way to a warming, racy, white grape finish. Sweet. Fruity.
Traditionally, Grappa is served, either at room temperature or chilled, in small glasses and served after the meal as a digestivo or after-dinner drink, as the Italians believe that it aids digestion. Correctly, Grappa should be swirled gently in the glass and then brought to your nose, before tasting. It is then tasted in small sips. In Italy, Grappa is also added to espresso to make a “Caffè Corretto,” a popular after-dinner concoction.
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