Homemade Grappa
Tradition
Grappa has a history steeped in tradition and adventure. Let's imagine grandparents, with mischievous smiles, sipping their homemade grappas on cold winter evenings, recounting stories of times gone by as the fire crackled in the fireplace. It was a time when grappa was an elixir reserved for the boldest, a remedy for body and spirit.
Home production of grappa was a common practice until the early 1900s when regulations on alcohol production were lenient, and homemade grappa was even a distinctive element of the domestic economy.
In line with the rural proverb "nothing is wasted, everything is recycled," even the residues of winemaking, the grape marc, could (and should...) be reused.
Between the 17th and 18th centuries, distillation was also a mobile phenomenon, characterized by the famous mobile stills on wheels, more or less efficient devices that moved from farm to farm distilling local grape marc.
The State Monopoly Law
In 1926, with Law No. 3524, which established the state monopoly on the production and sale of alcoholic beverages, mobile distillation was abolished because the government could no longer effectively control the quantity of grappa produced. Until then, the alcohol tax was paid daily on a flat-rate basis.
Distillers then had to find a place to install a fixed still that tax officials could control, equipped with a special fiscal meter capable of accurately accounting for every liter of grappa produced and consequently the amount to be paid to the state.
This law had a decisive impact on homemade grappa production:
1 - Ban on home distillation: The law put an end to the practice of unlicensed home distillation, as it stipulated that the production of alcoholic beverages must be managed exclusively by entities authorized by the state. This led to the prohibition of domestic grappa production without a specific license.
2 - State control: The state monopoly on the production and sale of alcoholic beverages introduced greater government control over the quality and safety of alcoholic beverages. This meant that only authorized distilleries could guarantee the quality and safety of products.
3 - Promotion of commercial production: With the introduction of the state monopoly, commercial production of grappa by authorized distilleries was encouraged, which had to comply with certain production standards and undergo strict fiscal controls.
The DIY Phenomenon and Micro-Distilleries
From the 2000s onwards, the explosion of the famous "Do It Yourself" (DIY) phenomenon also influenced the wine sector, with an increase in home fermenters-distillers. This trend began with amateur beer production (micro-breweries) and extended to wine production.
Finally, distillation, particularly the production of gin and grappa, has also become the subject of this "homemade" wave.
However, there are limitations and issues associated with this practice.
Home production of grappa was a common practice until the early 1900s when regulations on alcohol production were lenient, and homemade grappa was even a distinctive element of the domestic economy.
In line with the rural proverb "nothing is wasted, everything is recycled," even the residues of winemaking, the grape marc, could (and should...) be reused.
Between the 17th and 18th centuries, distillation was also a mobile phenomenon, characterized by the famous mobile stills on wheels, more or less efficient devices that moved from farm to farm distilling local grape marc.
The State Monopoly Law
In 1926, with Law No. 3524, which established the state monopoly on the production and sale of alcoholic beverages, mobile distillation was abolished because the government could no longer effectively control the quantity of grappa produced. Until then, the alcohol tax was paid daily on a flat-rate basis.
Distillers then had to find a place to install a fixed still that tax officials could control, equipped with a special fiscal meter capable of accurately accounting for every liter of grappa produced and consequently the amount to be paid to the state.
This law had a decisive impact on homemade grappa production:
1 - Ban on home distillation: The law put an end to the practice of unlicensed home distillation, as it stipulated that the production of alcoholic beverages must be managed exclusively by entities authorized by the state. This led to the prohibition of domestic grappa production without a specific license.
2 - State control: The state monopoly on the production and sale of alcoholic beverages introduced greater government control over the quality and safety of alcoholic beverages. This meant that only authorized distilleries could guarantee the quality and safety of products.
3 - Promotion of commercial production: With the introduction of the state monopoly, commercial production of grappa by authorized distilleries was encouraged, which had to comply with certain production standards and undergo strict fiscal controls.
The DIY Phenomenon and Micro-Distilleries
From the 2000s onwards, the explosion of the famous "Do It Yourself" (DIY) phenomenon also influenced the wine sector, with an increase in home fermenters-distillers. This trend began with amateur beer production (micro-breweries) and extended to wine production.
Finally, distillation, particularly the production of gin and grappa, has also become the subject of this "homemade" wave.
However, there are limitations and issues associated with this practice.
Penalties and Risks
We have seen that the law prohibits the production of grappa outside that which is subject to a specific regime of excise duties and quality controls.
Legislative Decree No. 504 of October 26, 1995, states:
"Anyone who clandestinely manufactures alcohol or alcoholic beverages is punished with imprisonment from six months to three years and with a fine from double to ten times the tax evaded."
The law punishes clandestine manufacturing wherever it is carried out, regardless of whether it is for profit (commercial) or privately (at home).
The penalties are heavy, like a hammer falling mercilessly: seizure of bottles, imprisonment periods ranging from 3 to 6 months, fines of up to ten times the amount of taxes evaded.
A high price to pay for a sip of homemade adventure.
Home distillation also entails a certain level of risk and does not guarantee the reliability of the final product. To obtain good grappa, it is necessary to know how to distinguish the "heart," the part rich in aromas and flavors, from the "head" and "tail," elements that must be carefully monitored as they contain methyl alcohol and higher alcohols, which can be harmful to health.
There have been numerous news reports documenting the consequences of unsafe distillation.
A Master Grappaiolo knows perfectly well how to distinguish these components.
Each batch of grappa produced is also constantly examined by customs officials of the Customs and Monopolies Agency (ADM) before being put on sale. This entity grants authorization after conducting qualitative analyses to verify the safety of the product: only then can this noble aquavit be called grappa, ready to be enjoyed in all its authenticity and purity.
Legislative Decree No. 504 of October 26, 1995, states:
"Anyone who clandestinely manufactures alcohol or alcoholic beverages is punished with imprisonment from six months to three years and with a fine from double to ten times the tax evaded."
The law punishes clandestine manufacturing wherever it is carried out, regardless of whether it is for profit (commercial) or privately (at home).
The penalties are heavy, like a hammer falling mercilessly: seizure of bottles, imprisonment periods ranging from 3 to 6 months, fines of up to ten times the amount of taxes evaded.
A high price to pay for a sip of homemade adventure.
Home distillation also entails a certain level of risk and does not guarantee the reliability of the final product. To obtain good grappa, it is necessary to know how to distinguish the "heart," the part rich in aromas and flavors, from the "head" and "tail," elements that must be carefully monitored as they contain methyl alcohol and higher alcohols, which can be harmful to health.
There have been numerous news reports documenting the consequences of unsafe distillation.
A Master Grappaiolo knows perfectly well how to distinguish these components.
Each batch of grappa produced is also constantly examined by customs officials of the Customs and Monopolies Agency (ADM) before being put on sale. This entity grants authorization after conducting qualitative analyses to verify the safety of the product: only then can this noble aquavit be called grappa, ready to be enjoyed in all its authenticity and purity.
Witch hunt? Better responsible consumption
In an era where nostalgia for the past is growing stronger, we should not lose sight of the precious legacy left by our grandparents: the deep and sincere bond between a territory and its fruits, of which grappa is a proud example.
However, as we immerse ourselves in memories of crackling fires and stories told, it is also important to understand that the world has changed and there are risks associated with home production.
Preserving tradition does not mean ignoring the need for knowledge and safety in the production of spirits: we must embrace the wisdom of Master Grappaioli and the vigilance of institutions, because only in this way can we ensure that grappa continues to be an authentic and safe pleasure to enjoy, while preserving our connection to our roots and the authenticity of our national drink.
However, as we immerse ourselves in memories of crackling fires and stories told, it is also important to understand that the world has changed and there are risks associated with home production.
Preserving tradition does not mean ignoring the need for knowledge and safety in the production of spirits: we must embrace the wisdom of Master Grappaioli and the vigilance of institutions, because only in this way can we ensure that grappa continues to be an authentic and safe pleasure to enjoy, while preserving our connection to our roots and the authenticity of our national drink.
