Grappa | flavoured

The distillate of wine pomace, which remains on grape skins after pressing, is called grappa. But only if the marc comes from Italy and the grappa (yes, in Italy it is female!) was distilled in Italy.

Probably grappa is ancient. Grappa was first mentioned in writing in the 15th century and with the invention of the steam boiler, the knowledge of distillation spread, especially through the Jesuits and the so-called Störbrenner, who moved through the area with a mobile distillery and distilled the grape marc of the winegrowers.

During the First World War, the legendary Kaiserjäger were supplied with grappa to strengthen morale in the wet and cold trenches. Thus the grappa also became a national sanctuary.

Veneto and Friuli were the centres of the distillers.

The name Monte Grappa is a clear indication that the Jesuit Francesco Terzi also came from Brescia – because even today, some of the best grappa distilleries in northern Italy are still at home. Every grappa lover knows Marzadro, Nonino or Jacopo Poli. They are all at home in Veneto or Friuli. The distillation rights date back to Empress Maria-Theresia.

Modern technology and varietal purity brought quality.

Rough farm liquor has long since turned into a noble brandy. Modern distillation plants still separate alcohol and water as steam, as these have different boiling points. Today, however, several times, which increases the quality. In addition, grapes are no longer pressed as hard as they used to be. The pomace therefore contains much more juice, lands faster in the kettle and is much cleaner. That's why it's possible to burn single varieties today.

Muscat or Traminer grappa is very popular because of its sweet-spicy nature. Trebbiano or Sangiovese give the typical tart grappa and specialties from Brunello or Barolo grape can be very powerful. By the way, there is no Italian dinner without grappa at the end, also for this reason you can buy more than 100 different grappas of all price and quality levels from us all year round. 

Authentic spirits and liqueurs with a wide variety of flavors.

However, in our category Distillates+ you will find not only clear, aged and flavored grappa, but also typical Italian spirits and genuine liqueurs.

Bitter liqueurs are part of the fixed rite in Italy, the most famous representatives are Amaro, Bitter and Fernet. These liqueurs are usually made by infusing alcohol with a combination of plants such as herbs, roots and citrus peels. The plants used in the fusion give the liqueur its characteristic tart and bitter notes. The traditional Amaro is not only suitable pure as a digestif, but also makes a creative base for Negroni cocktails. Another representative of this category also provides the perfect basis for mixed drinks: our bitter from the traditional house Luxardo is a sophisticated partner for sparkling Frizzante and is equally convincing with soda or neat on ice.

Another classic is undoubtedly the Limoncello/Limonsardo, which is served ice-cold in style. This aromatic lemon liqueur is traditionally produced on the Amalfi Coast and in Sicily, and its intense aroma of luscious yellow fruit is not the only convincing feature.

Sambuca, the famous anise liqueur, enjoys international popularity and is usually enjoyed neat with three roasted coffee beans or as a base for mixed drinks. A regional specialty is Anisetta di Meletti, a sweet and mild liqueur made from the finest green anise.

Typical for the region of Sardinia is the Mirto di Sardegna/Mirto rosso, a liqueur made from parts of the myrtle. The myrtle provides the ripe fruit or the flowers and leaf tips for the production of the Mirto. The result captivates with a discreetly tart note and an unmistakable, typical aroma that is inseparable from Sardinia.

From fruity to floral, from velvety to delicate - our delicious spirits and liqueurs are a stylish addition to any home bar and authentically round off unforgettable evenings. Salute! SUPERIORE.DE