Pomace brandy is a liquor made from the pomace left over after winemaking. It is typically unaged and colorless, with strength varying by production method.
How it is made
Pomace brandy is distilled from pomace, the residue left after grapes are pressed during winemaking. The pomace may be fermented, semi-fermented, or unfermented depending on whether it comes from red, rosé, or white wine production. The fermented pomace is particularly suitable for producing pomace brandy as it is soft, dry, and has a high alcohol content.
Types and styles
Pomace brandy has many regional names including grappa in Italy, tsipouro in Greece, and orujo in Spain. Other varieties include marc from various French regions, chacha from Georgia, and törkölypálinka from Hungary. The spirit is known for being unaged and colorless in most cases.
How it is served
Pomace brandy can be served neat or used in cocktails. On this site, it is featured in the Mashonza, Swindler Sour, Biggie Small Doors, and Belladonna cocktails.
Kinds of pomace brandy
Other styles
- Tsikoudia (Greece)
- Törkölypálinka (Hungary)
- Tropinovec