Grappa: one of the distillates to which is dedicated the new Aquavitae column

 This month arrives another news in DiWineTaste, a new column dedicated to distillates made of wine and wine byproducts, such as grappa and brandies, and distillates made of fruits, as well as distillates made from other raw matters. The name of this new column is Aquavitae, a name borrowed by the noble Latin language and father of the Italian language, typically used since centuries to refer to this kind of beverages. Every month you will find in Aquavitae a review of brandies and distillates tasted and evaluated by our committee. Distillates are being evaluated according to the system already in use for wines - diamonds and star - and already known by our readers.

 The new column was created also because of the feedback received from our readers who have always shown a particular interest and attention to this kind of distillates. We are also convinced that distillates - just like wine - represent a specific and precious culture and tradition of the people in which they are being produced. We wish our modest contribution will help the spreading and knowledge of this kind of products and that will also contribute to the spreading of the right and correct culture about the consumption of distillates. Just like for wines, even in distillates the pleasure is expressed by moderation, while meditating in small sips the aromas and tastes that expert masters of the distillation were capable of creating with their job. We wish this new column will meet the interest of our readers and that will let them to know new products. As always, comments and suggestions from our readers - as well as criticisms - are always welcome. We invite all distillates producers which are interested in the reviewing of their products in our Aquavitae column, to contact us by writing to our e-mail address or to fill in the module available at our site.

 In this section will be published news and information about events concerning the world of wine and food. Whoever is interested in publishing this kind of information can send us a mail at our address.