OTHER SPIRITS - GRAPPA
In Italy, grappa is primarily served as a "digestivo" or after dinner drink. Its purpose is to aid in the digestion of the heavy Italian meals. Grappa may also be added to espresso coffee to create a caffè corretto. Another variation of this is the "amazza caffè" (literally, "coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass.
Among the most well-known producers of grappa are Nonino, Sibona, Nardini and Jacopo Poli. While these grappas are produced in significant quantities and exported, there are many thousands of smaller local and regional grappas, all with distinct character.
Most grappa is clear, indicating that it is an un-aged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, aged grappas have become more common, and these take on a yellow, or red-brown hue from the barrels in which they are serve.