Grappa Poli Morbida

Now the time has come to try a grappa. Grappa is not truly a brandy as it is made from the pomace that is left over from winemaking. Grappa has to be made in Italy and made from pomace. That means it cannot be called brandy as brandy requires the distillation of grape juice. Grappa has a long history in Italy and it has been done for maybe eight hundred years now. Grappa can be everything a bad tasting moonshine to an excellent aged grappa competing with good cognacs.

For this tasting I have chosen the Morbida grappa from producer Poli in in Schiavone near Bassano Del Grappa in the Veneto region of Italy.
If you have the chance please visit the Poli museum in Bassano del Grappa. It is very interesting and also have a part just focusing on corkscrews of all things. Poli distillerie was founded in 1898 in Schiavon which is like 8 km from Bassano del Grappa and it has been run by the Poli family since the start. Poli has five principles that they work after.
 1. To choose only fresh and wholesome raw material;
 2. To distil immediately the raw material;
 3. To use masterfully our historic Still;
 4. To work with constancy and passion;
 5. To respect the distillate and the consumer
And through using these principles they have became one of the best grappa makers and because if this I will focus a lot of time on this distillery.

The first grappa that I will taste is grappa morbida which means smooth in english. It is made from pomace from Orange Blossom Muscat and White Muscat grapes. The distillation is done in small lots, with a discontinuous bain-marie still. The ABV is 40%.
Aroma: A light grappa smell, quite fresh with some citrus notes.
Taste: A quite smooth taste, which is quite light. No alcohol burn and very easy to drink.

This grappa is a good example of an easy drinking grappa, which is perfect for newcomers or for people who has only experienced moonshine like grappa. For me personally this is perfect for a warm hot day when you just want something smooth.

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