Conventional grappa is always made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers.
Contrary to this cheap and nasty common technology, my Collectable Grappa is made using top-quality Organic New Zealand red wine. Six litres of dry wine are required to distil one litre of Puhoi Organic Distillery’s Grappa.
I managed to get hold of Organic New Zealand Shiraz (2015 vintage) – rich with tannins which, after the two-stage distillation, turned into an amazing fragrant spirit.
All the Grappa lovers who tried my Organic Shiraz Grappa so far, told me it was the most aromatic and elegant Grappa they ever tried.
Grappa is an excellent digestive. Serve it at the temperature of 10°C in a shot glass. The best way to drink grappa for maximum enjoyment: fill the glass one-quarter full and wait for 10 to15 minutes. Then inhale the aroma briefly and allow it to take effect. Take a sip, wash it around your mouth and swallow.
Alternative way to enjoy Grappa is the “Caffè corretto” – put a dash of Grappa in your espresso.
Usually Grappa bottles should be stored standing (if stored horizontally, there is a risk of them becoming corked), however. I use high quality glass stopper and you can store your valuable bottle in any position.
Only one small batch is available for sale. It is the true Collectable Limited Edition handcrafted New Zealand Organic Grappa (100 bottles (375 ml) only).
Yours truly,
Alex Kirichuk
Master Distiller