Wednesday, January 27, 2010


Pomace brandy is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice (which is then used to make wine). Most of the pomace brandies are neither aged, nor coloured.
Italian grappa,
French marc,
Portuguese aguardente Bagaceira,
Serbian komovica,
Bulgarian grozdova,
Georgian chacha,
Hungarian törkölypálinka,
Cretan tsikoudia
Cypriot Zivania and
Spanish orujo,
Macedonian komova.

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