Marzadro: Grappa has great potential for blending, a point of entry into the spirits market

What is the role of grappa in the spirits category and how does it differ from other alcoholic beverages?

There are certainly both technical and cultural differences. The technical difference primarily concerns the discontinuous distillation system used for all major spirits, which allows for the production of extremely high-quality products while preserving the distinctive characteristics of the raw material.

The second difference concerns the raw material: in grappa, it's solid, while in other spirits it tends to be liquid. This makes grappa a more difficult product to distill, since cooking a solid is more complex than cooking a liquid.

The third factor concerns the enormous variability of grappa: red and white pomace come from a remarkable variety of grape varieties. Only in whisky is there a certain variability, for example between peated and non-peated, but it is not as wide.

Furthermore, grappa is characterized by a strong circularity of the raw material due to the fact that the pomace is a by-product that takes on new life through the distillation process.

Regarding cultural differences, grappa has humble origins; it was the distillate of peasants, not nobles. Most distillates arose from logistical needs, as they took up less space than wine on vehicles and also served as a remedy against infections during travel, thanks to their high alcohol content. Grappa, therefore, unlike other distillates, historically did not have an international reach, having not been part of great voyages and discoveries.

The actual blending of grappa came much later. Keep in mind, for example, that gin and tonic was a cordial given to English soldiers stationed in India because it was supposed to help with illness. Distilled spirits, unlike wine, are closely linked to the concept of medicine. If we think about it, it's still believed that grappa aids digestion or warms the body, although in both cases these theories are incorrect.

What are the distinctive characteristics of grappa that make it unique and versatile for mixing?

Grappa contains around 60-70 different ingredients that enrich drinks when mixed. Unlike other spirits, however, I can only create certain pairings with one type of grappa; to achieve quality results, you need to be more knowledgeable than with other types of spirits.

What are some examples of contemporary cocktails that use grappa as a key ingredient?

"Ve.n.to" is the first cocktail codified two years ago by the IBA (International Bartenders Association), made with grappa, honey syrup, fresh lemon juice, and chamomile liqueur. It's a sour cocktail, meaning it's acidic and can appeal to a wider audience than a bitter cocktail.

What are some tips or guidelines for using grappa effectively in mixology and creating balanced, tasty drinks?

It's important for cocktails to have a sweet, sour, and just the right amount of alcohol; every recipe is designed to achieve this balance. These are characteristics a bartender must master. Cocktails require a lot of manual skill and reproducibility, and this is essential for mixing grappa as well, allowing for standardization of an officially codified cocktail and maintaining flavor, quality, and recognizability. A prime example to avoid is the classic "cocktail bar" offering different types of spritz, where the ingredients vary randomly with each glass. This is what we don't want.

What is the consumer perception and bartender acceptance of using grappa in mixology?

One of our main goals is to further cultivate the expertise of bartenders, similar to what happens with sommeliers in the restaurant industry. Mixology today is consumers' entry point to the spirits market. Some of them, typically over 35, are now turning to neat glasses. But it's clear that we must work harder to promote grappa as a key ingredient in cocktails.

Today's consumers consume less but want to savor something that leaves a lasting impression, and grappa is phenomenal in this regard. A few months ago, we conducted a survey, and the results showed that two out of three consumers are open to trying a grappa-based cocktail. Our long-term goal is for every cocktail bar to offer at least one grappa-based cocktail.

It's important to counter the idea that "grappa shouldn't be mixed." Therefore, it's essential to introduce grappa's potential for mixing to a wider audience, directly and concretely. In this spirit, together with 10 other producers, we created "GrappaRevolution," which promotes and promotes this symbol of "Italian Style" in the spirits scene. At the end of May, we also attended the "Bar Show" in Rome with Samuele Ambrosi to showcase and promote an all-grappa cocktail list (Ve.n.to, Grappa Punch, Apple Bacco).

Looking ahead to our local area, the idea is to revive this format and schedule a monthly event at Palazzo Roccabruna in Trento. The goal is to propose and showcase grappa-based cocktails and engage professional bartenders directly with the public.

This would allow the public to appreciate and learn about drinks mixed with grappa and bartenders to receive direct feedback from consumers, encouraging them to bring these “mixology experiences” into their establishments.