Swiss fine brandies: Buy and experience a joie de vivre

Swiss grap­pas can look back on a histo­ry almost as long as that of Ita­li­an pomace bran­dies, distil­led from the alco­ho­lic pomaces left over from wine pro­duc­tion. Howe­ver, only pomace distil­la­tes pro­du­ced in the Ita­li­an-speaking regi­on of Switz­er­land or in Ita­ly may be cal­led “grap­pa”. That’s why com­pa­ra­ble pomace bran­dies have beco­me known in Fran­ce as “marc”, and other fine distil­le­ries, such as Macar­do, call their pomace spi­rits “Aqua­vi­te di vin­ac­cia”.

It’s important to under­stand that the name “grap­pa” is merely indi­ca­ti­ve of the regi­on in which a pomace has been pro­du­ced, and not of its qua­li­ty. The qua­li­ty of grap­pas dif­fers great­ly, becau­se the distil­la­ti­on of pomaces is an art – regard­less of the coun­try of distil­la­ti­on and regard­less of whe­ther the end pro­duct car­ri­es the name “grap­pa”, “Aqua­vi­te di vin­ac­cia”, or “pomace bran­dy”. The rea­son: Pomaces are not a liquid, but rather a liquid-solid, which is why they are hea­ted in spe­cial distil­le­ries in which the still is sur­roun­ded by a water bath, i.e. they are not direct­ly hea­ted. In the world’s best pomace distil­le­ries, which use tra­di­tio­nal methods, the water bath is hea­ted over a wood fire – just like Macar­do does when pro­du­cing its Swiss ver­si­on of grap­pa, “Aqua­vi­te di vin­ac­cia”.

Depen­ding on the type of grape from which the pomace is made, pomace bran­dies have a vast array of scents, aro­mas, and fla­vors, which can be great­ly influ­en­ced through the tar­ge­ted aging of the young pomace bran­dy in woo­den casks. And, of cour­se, top-qua­li­ty pomace bran­dies like “Aqua­vi­te di vin­ac­cia” from Swiss fine distil­le­ry Macar­do have no added sugar, colo­rings, or fla­vo­rings.