Jacopo Poli Sassicaia Barrel Finished Grappa

Like a walk through Tuscany

Made with artisanal distillation with a copper still, the Jacopo Poli Sassicaia Barrel Finished Grappa from Veneto, Italy is full-bodied and aromatic.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

This grappa from Poli Distillery is made with marc from Cabernet Sauvignon and Cabernet Blanc grapes used to make Sassicaia wine (a Tuscan specialty). It’s distilled with a copper still, matured in barriques for four years, then finished for six months in oak barrels previously used for Sassicaia wine.

The Jacopo Poli Sassicaia Barrel Finished Grappa has an ABV of 40%, and aromas that reflect its make. It has elegant and herbal aromas from the Cabernet, and subtle nuances of toast and vanilla from the oak. Toasted hazelnuts and dark chocolates also make their appearance on the nose. It’s full-bodied on the palate, with a great structure and a beautiful, full taste.

PREPARATION AND PAIRINGS

This grappa is best served chilled at 18-20C. A digestif, it’s usually sipped at the end of a rich meal (think pastas, creamy dishes, etc.) to help relax and digest. Serve it in a tulip glass, and keep it filled at only a third or less to keep the vapors away from your nose.

It can be drunk on its own or in cocktails. Since it’s usually enjoyed after a meal, it can be paired with fruits like pears, apples, peaches, and berries. It also goes great with almond-based desserts, or a crostata (Italian tart or pie).

A traditional Italian way to enjoy it is putting a tablespoon or two of Grappa into your morning coffee. They call this “caffé corretto.” They also like to drizzle it over sliced peaches, or on top of vanilla and chocolate gelato.

IN THE HEART OF GRAPPA COUNTRY

Located in the heart of Veneto, Italy, near Bassano del Grappa, the Poli Distillerie was founded by GioBatta Poli in 1898. They use only the finest ingredients and materials to truly bring out the flavors and aromas of the pomace. Today, it is headed by the fourth generation Poli, Jacopo, and it is indeed in good hands. He works closely with the best winemakers in Italy, and selects only the best pomace to use for their Grappa. He uses a traditional copper still that has been in operation for over a century. He also never gets more pomace than can immediately be processed. This great care in production ensures only the utmost quality and attention to detail for their Grappas.

Store our Grappa upright, in an area away from direct sunlight and heat. Make sure it’s tightly closed once opened. You may refrigerate, as Grappa is usually served chilled. It will last indefinitely, but if aroma, appearance, and taste become different and strange, discard.

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