Grappa
Grappa, the typical Italian distilled spirit made the grape seeds, stalks, and stems leftover after crushing during the winemaking process, has been produced since as far back as the Middle Ages. Generations of Italians have sipped this strong, dry, clear spirit after meals and even "corrected" their morning or after dinner espresso with it. Once considered an acquired taste popular only in Italy, Grappa is today carving out a niche for itself around the world. In fact, distilleries from Australia to Oregon are now distilling Grappa with surprisingly good results.
Produced originally in the Veneto region, in the town of Bassano del Grappa, it took its name from the place where it was first distilled. As with many other Italian products, Grappa was first produced by peasants in order to use up everything available in a poor environment. In addition, the drink was strong enough to warm up the Alpine farmers throughout the cold winter months. Grappa remained a drink for poor workmen and farmers until the 1960s, when like many "poor" products, it was discovered by the growing middle class and production expanded from the original Alpine area to all of Italy.
Sage (Salvia Officinalis)
The most common variety of sage was first found in the area surrounding the Mediterranean sea, but currently it is found in North America as well. For thousands of years sage has been used for a variety of culinary and medicinal purposes.
In medicine it has been used in connection with sprains, swelling, ulcers, and bleeding.
Research conducted in 2009 at the Allergy Clinic in Landquart, Switzerland, found that combined with echinacea, sage is as effective as the painkiller lidocaine in relieving sore throath pain, confirming the traditional use of sage tea for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses.
Other studies show that the herb's bacteriia-figthing qualities makes it a potent breath freshener.
Sage is best started from a plant since it can take up to one year to establish itself.
Sage Grappa
To flavor grappa, or your distilled spirit of choice, such as vodka or gin, insert several fresh stems of sage in a glass bottle, preferably an empty bottle used originally for the same type of liquor. Flavor will be noticeable after a few weeks, but of course it increases by leaving it longer and / or adding more sage, so experiment to find your own taste.
The combination of Distilleria Mangilli's quality grappa with organic sage grown in my garden produces a smoother drink which is truly helpful in easing the digestion process after a particularly rich meal.
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