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Grappa is also well known in Uruguay and Argentina, [1] due to the significant Italian immigration in those countries. [2] [3] It is served as in Italy, after the main meals. In Uruguay, a local version called grappamiel has also been created, which sees honey added to the traditional grappa. It is widely served and mostly drunk in winter ...
Grappa, an example of a brandy made from grape pomace Pomace spirit (or pomace brandy ) is a liquor distilled from pomace that is left over from winemaking , after the grapes are pressed . It is called marc in both English and French, but " grappa " in Italian and "bagaço" in Portuguese. [ 1 ]
Caffè corretto (Italian: [kafˈfɛ kkorˈrɛtto]) is an Italian caffeinated alcoholic drink, consisting of a shot of espresso with a small amount of liquor, [1] usually grappa, and sometimes sambuca [2] or brandy. [3] It is also known (outside Italy) as an espresso corretto. It is ordered as un caffè corretto alla grappa, ... alla sambuca, ...
Clandestine distillation of alcohol typically from grapes which is called grappa was common in the once poor north eastern part of Italy, which still produces some of the finest grappa in the country but with tighter control over the supply of distillation equipment its popularity has slumped. However, distillation of grappa still continues in ...
Northern Italy has also been noted since the Middle Ages for its pomace brandy, grappa, which is generally colourless but has some top-shelf varieties called barrique which are aged in oak casks and achieve the same caramel colour as regular brandies. There is a vast production of brandies and grappas in Italy, with more than 600 large, medium ...
A comparable word in English is "firewater", [1] ... like Italian grappa, by distilling the grape residue, primarily the ... there is a moonshine called "Cococho", ...
Tsipouro. Tsipouro (Greek: τσίπουρο, romanized: tsípouro) is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia.Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is traditionally produced from grape pomace (the residue of the winepress) or, alternatively, directly from wine after the grapes and juices have been separated [citation ...
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