GA - Spirits Portfolio

BRANDY GRAPPA

Grappa: Italy’s Firewater

POLI DISTILLERIE VENETO, ITALY Jacopo Poli is known to be one of the top distillers in the world, it just so happens that the spirits he makes most is grappa. They sit at the foot of the Dolemite mountains, and just over those hills sits the areas of Germany and Alsace most known for making fruit eau-de-vies. These

fruit brandies are a true expression of his distilling genius. Poli Distillerie Sarpa di Poli – Young Grappa 80PF / 750ML

The potent firewater called grappa (literally “grape stalk”) was originally produced in the mountainous Friuli region,

Made in the traditional methods by the Poli family since 1898 from the heart of Veneto. A Merlot and Cabernet blend from the hills of Bassano. Nobly works on the palate for a deliciously refined taste, complemented by a wonderful bouquet of fresh geraniums and herbs. If you haven’t tasted a grappa from Poli, you haven’t tasted real grappa before. 95pts Ultimate Spirits Challenge, 2017 Poli Distillerie PO’ di Poli Moscato Morbida – Smooth 80PF / 750ML Made from the marc of Orange Blossom Muscat and White Muscat grapes, this grappa has aromas of citrus fruit, orange flowers with flavors that are mellow, tasty and broad. A harmonious cuvée from single variety grapes but from different clone, provenance, harvest times and vinification methods.

and has anesthetized generations of Northern Italians. Grappa is made from the fermented leftovers of the grape-crushing wine process. While it may not sound that delectable, the clean and fragrant flavour of the drink is utterly enchanting. The firewater was long known as aqua vitae, the “water of life,” for its purported medicinal and restorative properties. Over the ages it was believed to do everything from reviving the vital spirits, warming the belly (undoubted), relaxing the brain, sharpening the intellect, and clearing the vision to removing bodily impurities, repairing memory, prolonging life, and even curing the plague. The only benefit now touted—aside from inflicting raging intoxication— is its role as the ultimate digestivo —TRAVELBRAIN.US

BRANDY PISCO

MACCHU PERU Macchu Pisco has quickly ascended to become a must-have on cocktail menus across the globe— whether in classics or modern inventions or molecular mixology. Acclaimed restaurateurs like Nobu Matsuhisa, Jose Andres, Daniel Humm and Eric Ripert have embraced Macchu Pisco and La Diablada. Daniel Boulud, no less, even included La Diablada in “His and Her” cocktail book. We’re proud to keep such esteemed company. Macchu Pisco 80PF / 750ML Macchu Pisco is our premium line made 100% from the quebranta grape. It is produced all naturally so we innately claim “all the highs without the lows.” Characterized by herbal, grassy and earthy notes, it rests for 1 year before being bottled at estate.

94pts Ultimate Spirits Challenge Macchu Pisco la Diablada 80PF / 750ML

Our super-premium pisco representing the “acholado” style. It is a blend from a first-class selection of quebranta, moscatel, italia and torontel grapes. La Diablada is named after an andean dance reenacting a legendary fight between angels and demons.

“...Cognac is made by oak, ...pisco is made by God!” — MASTER DISTILLER JOHNNY SCHULER What exactly is Pisco? Pisco is a type of brandy, which is to say that it’s a spirit distilled from wine or fermented fruit juice. Beyond that, it’s far removed from, and in some ways even diametrically opposed to, the type of brandy that most people conjure up in their heads, namely, well-aged Cognac. ... one of the key regulations of pisco is that it cannot be aged in wood at all. — EATER.COM

Traditional botijas, or simply “piscos,” used to store pisco

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