You may find this interesting.

[Icefever]

The question of aging & flavouring turns up now & then.. ..last week I took 2 x 500ml lots out of my first GS rum and added a American oak domino to one...and a French oak to t'other.

We then set to and tried the straight GS rum...Mrs Ice asked what it would take to "spice it". Now the French oak (to our nose) was of vanilla...so I started to dig around this old net of ours.

I found a ref to the Vermont Dept of Liquor Control...that's where I found this..I found it interesting in the "flavours" that they record for the spirits...see what you guys think.

[Mash]

Hmm. Good find.

I did find this interesting in the brandy section. IME grappa doesn't normally get sucha gooda reprota. Mighta avva to try eet dis year.

(sorry one typo started that !)

Moletto Grappa Barbera (new!)
Grape-based pomace (grape skins, stems and seeds leftover from winemaking after pressing the grapes) brandy imported from Italy. Clear. Dried pear, prune and pepper aromas. Fruity, medium body with flavors of dried fruit, sweet cream and peppery spice. The Beverage Tasting Institute gives it 92 points and calls it 'Exceptional.' Serve as an after-dinner drink, either on its own or added to espresso for a 'Caffè Coretto' (corrected coffee), or straight from the freezer.

[Icefever]

When I found the site I thought it may help to throw some light onto the "taste flavours" that we're after.

[Easydrinker]

I must be cheap, never had a good Grappa.

Robert.

[chill]

I have a lot of ex Italian neighbours. There IS good grappa, though it costs more than your usual bottle. The cheap grappa is suitable for starting fires and removing labels. The grappa that I make is somewhere between the two.

[Mash]

I have done equal volumes of pomice & water. Is that the traditional way?

[chill]

AFAIK, yes. I add sugar for a second ferment that lasts about a week. And I distill ON the on pomace. If you strain it, you don't get the correct flavours from boiling the seeds and stems.

[Mash]

Ooo. Distill on ok. Don't have too many stems in mine. I have completely stained in the past,.

[chill]

Yeah, if you strain it and then strip what you get is more of a light brandy taste (un-oaked of course) rather than the traditional Grappa taste.