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Bad grappa is bad, and good grappa is, well, less bad ~;
Pretty sure that French stuff you bring to CV is not any port in the storm :D Dusty
That's conjak MMMmmmMMMmMMmMMmMMm mMMm ;-T nectar of the gods!
So literally and figuratively seeds and stems . Interesting , always thought grappa was some expensive exotic type of wine you guys were talking about . Should have known better ;D Dusty
So I've been aware that Grappa is the Guzzi connoisseurs' drink of choice.
wait....so if I have Grape Brandy, wouldn't that be better than Grappa which is made from seeds and stems vs the whole grape?
Talk to Bill Hagan he's the resident Grappa expert.Dean
Down here, Italian border, you have the choice of warmed or cool Grappa. I prefer the warmed and from intensive tests find that more than two is usually a mistake. ( gets more complicated in that I have a source in Bulgaria also).The Greek equivalent of Tsiparo, the local brewed stuff and not the commercial rubbish, is stronger and should be treated with caution. I once exceeded my tolerance level and have a faint memory of lying on a bench in the port of Piraeus drinking mango juice the next morning. ****
In the words of Homer Simpson:"It passed the first test: I didn't go blind."Grappa is my least favorite of the digestivi. I'm a Ramazotti or Molinari Sambuca guy after a nice meal.