Trussoni Grappa Di Moscato

Trussoni Grappa di Moscato is an Italian grappa distilled from the pomace of Moscato (Muscat) grapes, the skins, seeds and pulp left after pressing. It is bottled as a clear, unaged spirit, so it has no VS, VSOP or XO designation and no barrel colour. What you taste is the grape itself. Moscato is among the most aromatic wine grapes, which is why this style stands apart from grappas made from neutral or red-grape pomace. Expect a nose that leans floral and fruity, in the direction of orange blossom, ripe peach, lychee and honeyed grape. Unaged grappas of this kind usually keep a clean, slightly peppery spirit edge beneath the perfume, and the palate tends to be lively and dry rather than sweet, despite the sweet-smelling grape. This is a distillate, not a liqueur, so don't expect syrupy body even though the category label may suggest otherwise. For sipping, use a small tulip-shaped grappa glass or a narrow snifter. The tapered rim concentrates the aromatics and tames the alcohol vapour. Serve it cool rather than ice-cold, roughly 10 to 14°C, which you can reach by chilling the bottle briefly in the refrigerator. Too much cold flattens the floral character that is the point of Moscato, while room temperature tends to push the spirit heat forward. Pour a small measure and let it open for a minute. It suits the end of a meal, particularly alongside almond biscotti, fresh or poached stone fruit, panna cotta, or mild, creamy cheeses. A splash in espresso, the Italian caffè corretto, is another classic use. In cocktails, treat it differently from cognac. Classics like the Sidecar, Brandy Alexander and Sazerac are built around the weight and oak-derived spice of aged brandy, and an unaged, aromatic grappa will not stand in for that. Where it does work is in lighter, fruit-forward drinks. Try it as a modest float or a small share of the base in a white-wine spritz, a sour with lemon and egg white, or a peach or pear-based cooler, where its floral lift can be put to use.