Generally defined as “liquid courage” or “distillate of courage”, the brandy is a drink historically much used by soldiers, both to be able to face the tough battles, both to disinfect and heal wounds, as it was very widespread and therefore easily available cheaply.
To hearten the re-enacting soldiers, a small testing was offered and curated by the National Association of Grappa tasters and Acquaviti of the province of Alessandria, which allowed participants to taste some grappa and distillates of our territory, with the support of the Italian Barman Federation.
“We must remember the difference between grappa and other distillates, as grappa is a brandy made from grapes produced, vinified and distilled exclusively in Italy and therefore no other country can use this denomination”, says Gianfranco Cagnina, delegate of the National Association of Grappa Tasters and Acquaviti.
In fact, it is one of the many typical Italian excellences, which originated in six regions such as Piedmont, Lombardy, Veneto, Trentino Alto-Adige, Friuli Venezia-Giulia and Sicily. It is made from grape pomace, the skins of grapes used for the production of wine, and consequently it is a product that contains all the typical characteristics of the land and the traditions of the various specific territories.