We had the pleasure of Lorenzo Marolo, visit us from Alba, Piedmont, Italy and we wouldn’t have missed the opportunity for him to host a master class and talk about his father’s products. Lorenzo talked about the producers who supply them with the pommace (skin and seeds of grapes) and the distinctive single distillation production method they use in their pot stills. They also distil at a lower temperature to achieve the characteristics and flavours they want.

The first grappa we tried was the Brunello made from Sangiovese with almond and cherry like aromas and a gentle spice finish. We then tried the lightly aged Monriondo made from Barbera which had notes of sherry, honey and light nuttiness.

We then tried the two aged grappas of the Barolo 12year, and then the Barolo 1983. The 12 year made from Nebbiolo had vanilla notes, cacao, honey and spices, whilst the 1983 had been finished in a variety of Armagnac, Sherry and Oak casks that gave a stewed fruit and vanilla aromas and tasted of rich plum, chocolate and spice.

The next couple to sample were the Moscato, and the Moscato Apres. The unaged Moscato was very aromatic with a floral nose and quite herbaceous with hints of sweetness and spice on the palate. The Moscato Apres had aromas of candied fruits, raisins and a touch of caramel on the palate, gentle spices and some citrus fruits.

We lastly tried the Milla, a Camomile liqueur, and the Chinato. The Milla had lovely fresh Camomile aromas with notes of honey and naturally herbaceous. The Chinato, aged in Barrique Barrels, used Barolo wine to give the cherry, plummy and fruitful flavours with hints of fig and tobacco. We had the pleasure of a Manhatten using the Chinato and a Rosemary Sour using the Moscato, both which were excellent and showed that grappa can be used in Cocktails more often.

To purchase this range of grappa please visit us in store or online www.amathusdrinks.com

Martin So
Amathus Soho