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The flavour of grappa, like that of wine, depends on the type and quality of the grapes used, as well as the specifics of the distillation process. It is made by distilling the pomace (ie skins, pulp, seeds, and stems) left over after pressing the grapes for winemaking. Fermentation and distillation occur without adding water so a ‘bain marie’ or steam distillation is used to prevent burning. Most grappa is clear, though some take on a yellow or red/brown hue from the barrels in which it is stored. Usually served as a ‘digestivo’ or after dinner drink it may also be added to espresso coffee to create a ‘caffè corretto’.