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, and for departing from the tradition of working with a continuous still (used for efficiency in mass production), choosing instead to work with a bain-marie discontinuous still. This alembic requires fresh pomace and distills very small quantities much more slowly, but ultimately yields a grappa that is infinitely more pure, complex, and invigorating, with many dimensions of aromas and flavor. Moscato grappas are generally more well-received by the average drinker due to their lifted aromatics and softer palate. This enchanting liqueur is made from grappa that has been infused with chamomile for 11 months. With a distinctly pretty nose of chamomile and citrus peel, there is nothing else like this; it makes a wonderfully calming digestif or creative cocktail ingredient.
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By: David Driscoll
K&L Staff Member
I was soooooooooooooo skeptical when our Italian expert Mike Parres told me to buy a bottle of this delicious grappa. "Camomile in my grappa? Come on!" I said to him. However, this stuff is exquisite. It's thick, coating, and heavenly with pure notes of fresh camomile gently blended into the more subtle grappa flavors. If you love grappa, you'll love this. If you hate grappa, you'll still love this.
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