A Closer Look: Grappa

Grappa

Grappa is distilled from wine pommace, the pressed grape skins and seeds from wine production. We work with a few wineries in the Chicago area, including our friends at City Winery and Vin 312, to make use of their pommace that results from their wine making process. We must quickly distill these after they have been pressed to retain the freshness of the wine in our spirit.

After distillation, the pommace is recollected and composted through our friend Ken Dunn at Resource Center and used to make rich soil for farms and gardens around the city. We are able to extend the life of these wine grapes and create a product that we love. A favorite to distill, a favorite to drink. We have many partners in this process and are grateful for each step - grape growers, vintners, composters, and farmers.

Our grappa is a blend of wine varietals including: Cabernet Franc, Merlot, Petit Verdot, Sangiovese, Cabernet Sauvignon, and Pinot Noir. The grapes are predominately sourced from
the West Coast of the USA and we do not add sugar to the pommace – we simply add water to rehydrate before distilling, giving us a smooth, floral Grappa with a clean finish.

Our (non-barrel aged) Grappa is rested in stainless steel tanks for 6 months to 1 year to allow for a cohesive and rich spirit. This resting period enables a maturation that transforms and connects the very molecules of the spirit. Order here!

Our Reserve Grappa is a blend of barrels, handpicked from our warehouse, to create a harmonious and full spirit. Rich in body, a nose of prunes, honey, baking spices, wet stone, and orange peel. Palate of dried herbs, dark chocolate, espresso beans, cardamom and bitter lemon. Order here!