Paolo Marolo is widely regarded as one of the best grappa producers in the world. He is credited for being a leading innovator in Alba, the heartland of grappa production, for departing from the tradition of working with a continuous still (used for efficiency in mass production), and choosing instead to work with a bain-marie discontinuous still. This alembic requires fresh pomaces and distills very small quantities much more slowly, but yields a grappa that is infinitely more pure, complex, and invigorating, with many dimensions of aromas and flavor. The aromas on this Brunello grappa are clean and fragrant, with the fruity notes that let you know this is grappa, and not anything else. The palate is focused, with strong flavors, but the finish is more gentle, allowing the flavors to really hang in your mouth for a while. This is not the after-dinner firewater you've heard about; this is serious single-varietal grappa.
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