POLI BY NAME, GRAPPA BY NATURE . . .
Grappa is almost a national treasure of our native Italy and it varies hugely from region to region. Some, mistakenly, refer to it as Italian brandy but brandy is distilled from the fermented grape, both the juice and the lees, grappa, on the other hand, is distilled from the pomace, that is only the skins and seeds and none of the juice.
There are many distinguished families who respectfully nurture and produce their own grappa but we, quite naturally, fall in line with our namesake, the House of Poli! The Polis have been producing grappa since the 1400s but the actual distillery was founded in 1898. As you might imagine, they certainly know a thing or two about the many nuances and vagaries of grappa. They are to be found in the heart of the Veneto, the region most renowned for Grappa and are not only committed to carrying on the family’s tradition of exceptional production but also to give Grappa the profile it deserves, opening the eyes of the public to its more subtle and elegant style. So, cast aside your instant thought of grappa, akin to rocket fuel, absinthe and suchlike . . . review your approach and have a go!
We have in our time boasted a full list of grappa. Did you know that the distillation will vary depending on the grape varietal . . . not that different from wine production really and the ageing process, in oak maybe, gives it rich amber colour and super smooth palate!
These days we have the Secca, a more dry flavour, from the Merlot grapes; the Morbida, softer and slightly sweet, from the White and Orange Blossom Muscat grapes; and the Miele, an Acacia honey infused grappa, using the honey from Piero’s Bees, (seriously, this local chap has his hives and grazes his bees in the Veneto foothills, and at 80 plus is still more energetic and fruity fit than many, thanks to the honey or maybe his grappa). This liquor has so much pure honey distilled into it you could call it an energy drink . . .and it slips down all too well.
So, go do your research and grapple with the question of grappa . . . meanwhile we pledge to serve the best the Poli can bring you. I may even extend the range to include one or two of the oak-aged little beauties that will transport you to a whole new level of lovely!
Ciao for Now!