Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

The "Grappa" of the Arabs

  • Plant: Blackcurrant (Ribes Nigrum)
  • Plant part: fruit
  • Plant feauters: astringent, aromatic, diuretic, anti-inflammatory, antireumatiche, purifying, vitaminizing

  • Description:
    The ancient Arabs used to prepare a syrup as a refreshment, made with a kind of rhubarb, which they called Rheum Ribes, a typical plant of their region.
    When they arrived in Spain and did not find this particular kind of rhubarb, they were immediately looking for a substitute. They found it in a bush that gave pleasant red and even black fruits.
    They baptized the plant with the name current; much later this term was picked up by Linnaeus, who classified the plant into two types: the red and the black currant.
    Obviously it were not only the Arabs who appreciated these fruits. The use of currants has been shown since the first half of the second century BC, especially as a flavor enhancer. Still today the currant syrup is a particularly appreciated refreshment as well as an indispensable sweetener in the production of medicines. It should also be mentioned that the currant syrup is a medicine, as it contains a considerable amount of vitamin C and laevulose.
    It is obvious that two different varieties of currant (at least in color) require the production of two different grappas.  
Blackcurrant (Ribes Nigrum)
  • Ingredients:
    - two handful ripe fruits of blackcurrant
    - 1 liter of Grappa
    - sufficient water
    - 1 teaspoon of sugar
  • Preparation:
    In both cases you need two handful ripe fruits for a liter of Grappa, then place them in the sun for two months and after the filtration you let age the Grappa for three months.
    The obtained liqueurs are reminiscent of the used fruits, both in the sweet-sour taste and in the color.
    The Grappa of the redcurrant assumes a bright red color and that of the blackcurrant a black color.
    Both are used as a refreshing drink, of course mixed with a suitable amount of water and a teaspoon of sugar.

    Flavored Grappas

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  • Dalmatian Iris or Sweet Iris (Iris Pallida)
  • Persian Walnut, Common Walnut (Juglans Regia)
  • Common Juniper (Juniperus Communis)
  • Bay laurel (Laurus Nobilis)
  • Aloysia Citrodora, Lemon verbena (Lippia Citriodora)
  • Chamomile (Matriarcaria Chamomilla)
  • Lemon Balm (Melissa Officinalis)
  • Horse Mint (Mentha Longifolia)
  • Bogbean, Buckbean (Menyanthes Trifoliata)
  • Honey (Miele)
  • Black Mulberry, Blackberry (Morus Nigra)
  • Alpine Sow-thistle, Alpine Blue-sow-thistle (Mulgedium Alpinum)
  • Nutmeg (Myristica Fragrans)
  • Cicely, Sweet Cicely (Myrrhis Odorata)
  • Common myrtle, Saharan myrtle (Myrtus Communis)
  • Oregano, Wild Marjoram (Origanum Vulgare)
  • Ginseng (Panax Ginseng)
  • Masterwort (Peucedanum Ostruthium)
  • Bladder Cherry, Chinese Lantern (Physalis Alkekengi)
  • Swiss pine, Arolla pine (Pinus Cembra)
  • Creeping Pine, Mugo Pine (Pinus Mugo Turra)
  • Mastic (Pistacia Lentiscus)
  • Common Polypody (Polypodium Vulgare)
  • Primula Odorosa (Primula Veris)
  • Wild Cherry, Sweet Cherry (Prunus Avium)
  • Cherry Laurel (Prunus Lauroceraso)
  • Blackthorn, Sloe (Prunus Spinosa)
  • Pomegranate (Punica Granatum)
  • Whitebeam or Common Whitebeam (Pyrus Aria)
  • Qiunce (Pyrus Cydonia)
  • Chinese Rhubarb, Rhubarb Root (Rheum Palmatum)
  • Blackcurrant (Ribes Nigrum)
  • Dog-Rose (Rosa Canina)
  • Rosemary (Rosmarinus Officinalis)
  • Elmleaf Blackberry or Thornless Blackberry (Rubus Fruticosus)
  • Raspberry (Rubus Idaeus)
  • Butcher's-Broom (Ruscus Aculeatus)
  • Common Rue (Ruta Graveolens)
  • Sage, Garden Sage (Salvia Officinalis)
  • Elder, Elderberry (Sambucus Nigra)