Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

A refreshing Grappa

  • Plant: Black Mulberry, Blackberry (Morus Nigra)
  • Plant part: fruit
  • Plant feauters: astringent, diuretic, hypotensive, antireumatiche, refreshing, hypoglycaemic, antibacterial, antispasmodic, diaphoretic, purgative, diabetic

  • Description:
    Originally from the Middle East the black mulberry was introduced in our country since ancient times where it was extensively cultivated, both as irreplaceable food for silkworms and for ist fruit which were very suitable for obtaining jellies and jams. A dark red fruit like the Morus nigra, as depicted in Ovid's Metamorphoses (IV-55), owes its color to the blood of the Babylonian love couple in suicide (Pyramus and Thisbe), so that the originally light color of the fruit was transformed into red.
    In fact, both types of mulberry are widely spread, although the most famous is undoubtedly the "black mulberry". A fruit which was undoubtedly suitable for all uses, but apparently also appreciated by all birds; this fact has always made problematic the cultivation of the mulberry as a fruit tree for the difficult preservation of the fruit itself.
    Of course it is the fruit of the mulberry tree, which gives a nice flavour to the Grappa.  
Black Mulberry, Blackberry (Morus Nigra)
  • Ingredients:
    - 600 g of black mulberry
    - 5 tablespoons sugar
    - 1 liter of Grappa
  • Preparation:
    The mulberry must be picked up perfectly ripe in September, that is to say when it has a soft consistency and releases some juice as soon as it is picked.
    600g of mulberries together with 5 tablespoons of sugar are sufficient for one liter of Grappa, when everything is exposed to the sun for two weeks and occasionally stirred.
    The infusion is then left at least two months in the darkness and ages after filtration for other two months.
    Only in this way you obtain a liqueur of reddish-black color with a pleasant sweet-sour taste and an "refreshing" effect.

    Flavored Grappas

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  • Brown alga (Alaria Esculenta)
  • Pero corvino (Amelanchier Ovalis)
  • Angelica Sylvestries (Angelica Sylvestris)
  • Strawberry tree (Arbutus Unedo)
  • Absinthe (Artemisia Absinthium)
  • Genepì male or black (Artemisia Genipi)
  • Wild Asparagus (Asparagus Acutifolius)
  • Woodruff or fragrant Bedstraw (Asperula Odorata)
  • Barberry (Berberis Vulgaris)
  • Birch (Betula Alba)
  • Pepper e chilli pepper (Capsicum Frutescens)
  • Field Cumin (Carum Carvi)
  • Common Chicory (Cichorium Intybus)
  • Cinchona (Cinchona Succirubra)
  • Ceylon Cinnamon Tree (Cinnamomum Zeylanicum)
  • Seville Orange, Bitter Orange (Citrus Aurantium)
  • Kola Nut (Cola Acuminata)
  • Cornelian cherry, European cornel (Cornus Mas)
  • Azarole, Mediterranean medlar (Crataegus Azarolus)
  • Common Hawthorn, Midland Hawthorn (Crataegus Oxycantha)
  • Globe Artichoke (Cynara Scolymus)
  • Dictamnus (Dictamnus Albus)
  • Date-Plum (Diospyros Lotus)
  • Russian Olive (Elaegnus Angustifolia)
  • Green or True Cardamom) (Elettaria Cardamomun)
  • Loquat, Japanese medlar, Japanese plum  (Eriobotrya Japonica)
  • Tasmanian bluegum, blue gum (Eucalyptus Globulus Labill)
  • Florence fennel or Finocchio (Foeniculum Vulgare)
  • Agarikon, Quinine Conk (Fomes Officinalis)
  • Wild Strawberry (Fragraria Vesca)
  • Manna Ash (Fraxinus Ornus)
  • Great Yellow Gentian (Gentiana Lutea)
  • Wood Avens, Colewort (Geum Urbanum)
  • Liquorice, Licorice (Glycyrrhiza Glabra)
  • Roselle, Carcade (Hibiscus Sabdariffa)
  • Common Sea-Buckthorn (Hippophae Rhamnoides)
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