An high-energy Grappa

As a natural product of enormous nutritional power, the honey has been known since the Stone Age. To obtain honey, man was forced in ancient times to destroy the beehives and to squeeze the honeycombs.
With time and evolution he has learned to create a balance with nature by developing more sophisticated extraction techniques of honey. Therefore it was possible for him to make use of a natural product made by animals, without exploiting it.
Apart from its importance as the only sweetener, the honey has been a valuable food for centuries, so rare and valuable that classical mythology was the only food of the Olympian gods. So precious that all the doctors of antiquity, from Hippocrates to Galen, praised him as a miracle drug.

Honey is the result of a processing carried out by bees and their enzymes, created by the nectar of the flowers and the plant seeds. It mainly consists of simple sugars (fructose and dextrose) as well as aromas, proteins, minerals, vitamins and enzymes. It is only natural that a food of this completeness is always regarded with great admiration, and it is just as natural that we would suggest you this kind of Grappa.

- 2 g of cinnamon
- 3 cloves
- lemon peel
- 1/2 liter Grappa
- 3 tbsp honey

For the preparation of a Grappa you need 2 grams of cinnamon, three cloves and a lemon peel. These are placed in a half liter Grappa for one month. In the remaining half liter, three tablespoons of honey are dissolved.
The two preperations are then mixed together and left to rest in a shady place for three months. After the filtration, the Grappa is aged for further three months.
When the Grappa is made with acacia honey, it has a clear pale yellow color and a delicate scent with a sweet taste, but if it is made from chestnut honey, it will be clear-light brown and intensely fragrant, with an aromatic flavor. The Grappa will turn pale yellow, very aromatic and slightly sour, if prepared with orange honey.