Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Fragrance and taste of violets

  • Plant: Dalmatian Iris or Sweet Iris (Iris Pallida)
  • Plant part: flower
  • Plant feauters: diuretic, expectorant, antiseptic, antiasthmatic, purgative, emetic

  • Description:
    The various species of lris originating from Asia Minor and well acclimatized in Europe in hilly regions, are widely cultivated for both food, ornamental and medicine purposes and are called indiscriminately "irises". The ancient medicine had used the root of iris as a purgative but in more recent times has been extracted from the rhizome a substance called Irone.
    It is an essential oil with a characteristic scent of violets that was used as a corrective in many pharmaceutical preparations, especially toothpastes. In older pharmacies, furthermore, they were also prepared the so-called „peas from Paris" which were the balls of rhizome soaked in vesicant substances that were intended to heal the wounds keeping them open so that they „purify". The essential oil obtained by distillation relaeses also the "butter Ireos", that is strongly in demand in the food industry for the production o flavorings.
    It is also worth mentioning that the iris is extensively used as a corrective of wines and spirits for its characteristic violet scent. In a good Grappa, flavored with iris, we can find the same delicate scent.  
Dalmatian Iris or Sweet Iris (Iris Pallida)
  • Ingredients:
    - 2 pieces of root of the sweet iris without bark
    - 1 liter of Grappa
    - some brown sugar
  • Preparation:
    Two pieces of root without bark, well dried in the sun until they will assume a yellow-ivory color, will have to be placed in a liter of Grappa, in a sunny place, for about three months along with some sugar cane.
    It is filtered and is then left to age for two months.
    The liquor will have assumed a pale yellow color of its root and will have the aroma and flavor of violet.

    Flavored Grappas

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  • White wormwood (Achillea Clavennae)
  • 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)
  • Common Hop, Hop (Humulus Lupulus)
  • Pperforate St John's-wort (Hypericum Perforatum)
  • Star anise, Chinese star anise, Badiam (Illicium Verum)