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Italy is known to produce some of the most renowned liquors, with Grappa in Italy being akin to Whisky in Scotland.
Grappa obtained by distilling the solid part of grapes or pomace is the oldest and most traditional distillate of Northern Italy.
The term Ambrata or amber indicates that the fermenting and ageing of Grappa happened in a small barrel or cask. The barrels were toasted on the inside using a naked flame during the assembly stage to bring out the organoleptic properties of the distillate. All this results in a stunningly hued grappa.
Expect hints of caramel in the midst of an intense herbaceous flavour similar to grapes.
Food Pairing:
Dried fruit as well as fresh fruit (peaches, pears, apples, pineapples).
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