An essential guide for beginners and enthusiasts alike to the tasty world of grappa, with an A-Z of small growers and larger distillers. Despite grappa's favored place today in the most exclusive bars, its origins are humble. It was created primarily to avoid wasting the pomacethe skins, pips, stems, and pulp left over from the winemaking process. The pomace was then distilled, creating a clear brandy often considered too fiery and inelegant for sophisticated palates. But as boutique bourbons and single-malt Scotches became trendy, and as high-quality vintners and distillers began to handcraft new brands of grappa, it was ready for a revival. Grappa provides a brief history of this distillate, followed by a discussion of what distinguishes it from other pomace brandies made in Italy and elsewhere. The authors also explain each step of making grappa, from the vine to the aging and bottling, and explore production on every scale, from the man who cooks his small-batch pomace over last year's leftovers to the largest producers in the country. There follow two A-Zs: one of the vintners, who tend to produce on a smaller scale, and the other of distillers. The authors write about an impressive variety and number of grappas, bringing a strict impartiality to their tasting notes, which are both direct and evocative. Grappa is a guide to finding pleasure in a drink whose essence has often been obscured by snobbery. Its well-conceived introduction and thoughtful, straightforward catalog of producers make this book an invaluable reference for newcomers and for connoisseurs. 210 full-color illustrations