There are 3 things you should know about me: I like grapes, 8 is my favorite number and I like hard alcohol. Pull the slot machine of luck and we have a winner at Bar 888. A few weeks ago, I got a message on Twitter from the InterContinental Hotel asking me to follow them so they can DM me an invite. It sounded mysterious, so I followed and they hit up my DM box with a grappa tasting invite. Done! I like the word grappa and I knew involved grapes and alcohol. I remember it listed as an ingredient in a few cocktails that I had and I knew it alone was very strong. But that is where my knowledge stopped. I will save you all a Wikipedia visit by saying that grappa is made from distilling the pulp, seeds, skins, and stems from grapes. In other words, the waste product from winemaking.
I arrived at the hotel lounge and was escorted to Luce where the grappa bottles were hand selected from the Bar 888 bar to try. The rest of the evening went something like this: a welcome grappa cocktail, two grappas made from muscat grapes that tasted very different, some light bite food consuming, another grappa cocktail, and more straight grappa samplings. The Luigi Francoli muscato grappa was one of my favorites of the evening. It was floral and easily as complex as wine as each one poured gave off a completely different aroma and taste.
Some were aged for a long time and almost bourbon like, others were more like a high quality vodka that had been flavored. Normally, I would have thought Tagliatella to be a pasta, but it was a flavored grappa by Nardini with a fruity and bitter taste that the sommelier explained was a bit like Fernet Light. Ugh please, I have lived in SF for more than a year, I don’t even ginger back anymore; I go straight…and hard.
I spent a good amount of time really delving into the grappa menu that is endless. First there are more than 10 grappa cocktails and there is a list of bottles that simply never ends. I asked the som if this was the biggest grappa list in San Francisco, he nodded and then said, “Probably the biggest west of the Rockies.” It’s pretty incredible. I am now at that point in my life when I can see an item on a menu or a dress in a store and without tasting it or trying it on I can be right about 90% of the time that it will be a Cinderella fit for my body/palate and that I will love it. I read the word chamomile on the grappa menu and I knew I just had to have it. I am a sucker for tea infusions it accounts for all of my favorite desserts, macarons, and ice creams so it may as well work for my grappa. I begged to try it and I was right, it was my dream spirit. Smooth like honey and tasting of honey. One sip and I was transported to my childhood, picking the yellow buds of chamomile off the field. Squashing it on my fingers and putting my nose as deeply into it as possible to pull out the tea scent that I knew. My cups of tea that I would make around this single digit age would have so much honey and sugar at the bottom that the first few sips were watery torture while I waited for the thick sweet stuff that could hardly make its way down the cup. Yeah, this bottle of Marolo Grappa & Camomile was pretty incredible.
I recommend you save the grappa cocktail drama for your mama, and head to Bar 888 for some serious straight up grappa tasting.