For centuries, in various parts of Northern Italy, working folks would fortify themselves before heading out into the bitter cold of winter. Their chosen potion usually was a local spirit distilled as a byproduct of grape residue left over from wine production. That’s where and how the earthy, 90-proof alcoholic brew known as grappa originated.
Though it had counterparts in France (marc), Spain (aguardiente), and Portugal (bogaceira), grappa was a regional libation indigenous to that area of Italy and made in backyard stills. Today, grappa has spilled across international borders. It showed up in the US in the 1970s, after producers started using whole grapes, slower distillation, oak barrel aging, and eye-catching packaging.
