St. Croix Grappa

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Grappa made in Minnesota? Why not! Grappa is made by distilling the skins (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made of these leftovers with the intention of preventing waste. Bent Brewstillery and Saint Croix Vineyards have teamed up to produce a truly Minnesotan Grappa. Frontenac Gris, La Crescent, and Marquette are gold medal winning grapes developed by Minnesotan, Peter Hemstad, while a scientist at the University of Minnesota. At Bent Brewstillery, they up-cycle the by-product of wine production, spontaneously fermented by the yeast from the vineyard, into an elegant and delicately warming aperitif. Aromas of apricot, pear, and nectarine give way to a warming, racy, white grape finish. Traditionally, Grappa is served, either at room temperature or chilled, in small glasses and served after the meal as a digestivo or after-dinner drink, as the Italians believe that it aids digestion.