Grappas from South Tyrol: Tradition, aromas and mountain taste
South Tyrol is a land of authentic flavors, where the tradition of distillation has been handed down for generations. Among the most representative products of South Tyrolean culture we find grappa, a prestigious distillate obtained from the pomace of local grapes. South Tyrolean grappas are distinguished by their excellent quality, thanks to the use of selected raw materials and a distillation process refined to the smallest detail.
A distillate of tradition and innovation
Produced according to artisanal methods, South Tyrolean grappa can be white, barreled or flavored with herbs, fruit and mountain spices. Each variety tells the story of the territory and carries with it the scents of the Dolomites, offering a unique sensory experience.
The main grappas from South Tyrol and recipes to reproduce them
Apple grappa
A tribute to the South Tyrolean apple, this grappa is obtained from the distillation of selected apples and has a fruity, fresh and slightly sweet taste. It's one of the most appreciated for its roundness and pleasantness.
Discover the recipe
Ingredients:
- 1 liter white grappa (40°)
- 2 South Tyrolean apples
- 100 g sugar (optional)
- 1 cinnamon stick
- Zest of half a lemon
Preparation
Cut the apples into thin slices, keeping the peel. Place them in a glass jar with cinnamon and lemon zest. Add the grappa and, if desired, sugar. Close hermetically and let macerate in a dark place for 40 days, shaking the jar occasionally. Filter and transfer to a bottle. Let rest for at least 2 months before tasting.
Honey grappa
A flavored variation, in which honey gives sweetness and smoothness, balancing the strong character of grappa. Perfect as a digestif or to enjoy with traditional desserts.
Discover the recipe
Ingredients:
- 1 liter white grappa (40°)
- 350 g honey
- 1 cinnamon stick
- 2 cloves
Preparation
Put the honey in a pot with cinnamon and cloves, add the white grappa and slowly bring to a boil. Simmer for 15 minutes, then cool and transfer to a bottle. Let rest for at least 4 months in the sun before tasting.
Tip: the longer it rests, the more aromatic it becomes!
Juniper grappa
A classic of mountain tradition, enriched by the balsamic scent of juniper. This grappa is intense and spicy, with resinous notes that make it perfect for those who love bold and authentic flavors.
Discover the recipe
Ingredients:
- 1 liter white grappa (40°)
- 3 tablespoons sugar
- 100 g juniper berries
Preparation
Bottle all ingredients and leave in the sun for 3 weeks, stirring daily. Subsequently, let rest for 3 months in the dark before tasting.
Tip: If the rhubarb is very acidic, you can let it macerate for 15-20 minutes with a little sugar before using it.
Lemon balm grappa
A grappa with a fresh and delicate flavor, in which lemon balm gives citrus and herbaceous notes, making it particularly refreshing and perfect for a light digestif.
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Ingredients:
- 1 liter white grappa (40°)
- 2 tablespoons sugar
- 4 sprigs of fresh lemon balm
Preparation
Bottle all ingredients and leave in the sun for 3 weeks, stirring daily. Subsequently, let rest for 3 months in the dark before tasting.
Chamomile grappa
A distillate that combines the intensity of grappa with the sweet and floral notes of chamomile. It has a relaxing effect and is excellent for those who love soft and balanced flavors.
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Ingredients:
- 1 liter grappa (40°)
- 4 tablespoons sugar
- A pinch of ground cinnamon or a cinnamon stick
- A handful of fresh chamomile flowers
Preparation
Bottle all ingredients and leave in the sun for 3 weeks, stirring daily. Subsequently, let rest for 3 months in the dark before tasting.
Walnut grappa
One of the most traditional flavored grappas from South Tyrol, prepared with green walnuts, cinnamon and spices. It has a warm and enveloping taste, with a slight bitter aftertaste, and is perfect to enjoy on cold winter evenings.
Discover the recipe
Ingredients:
- 1 liter grappa (40°)
- 20 green walnuts
- 1 cinnamon stick
- 3 cloves
- 3 pieces of anise
- Nutmeg to taste
- Lemon zest
- 150 g sugar
Preparation
Cut the walnuts into pieces and add them to the grappa with the other ingredients. Mix well, bottle and leave in the sun for 2 weeks, stirring daily. After this phase, let rest 2 months in the dark before tasting.
Alpine herb grappa
Produced with an infusion of mountain herbs such as mountain pine, gentian and yarrow, this grappa has a herbaceous and slightly bitter taste, ideal to aid digestion after a hearty meal.
Discover the recipe
Ingredients:
- 1 liter white grappa (40°)
- 10 g mountain pine needles
- 5 g dried gentian root
- 5 g yarrow flowers
- 1 tablespoon honey (optional)
Preparation
Place the herbs in a glass jar and cover them with grappa. Close hermetically and let macerate in a dark place for 45 days, shaking occasionally. Filter the liquid with a fine-mesh strainer and transfer to a bottle. Let rest for at least 3 months before serving.
How to best enjoy South Tyrolean grappa
South Tyrolean grappa is best enjoyed in tulip glasses, which allow its aromas to be enhanced. It can be served at room temperature or slightly chilled, depending on the variety.
Whether white, barreled or flavored, South Tyrolean grappa represents the essence of the territory and its traditions, offering moments of pure pleasure and conviviality.
If you want to discover more about South Tyrolean distilleries or try new artisanal grappas, the advice is to visit one of the many local companies and let yourself be guided to discover authentic and inimitable flavors.