In Italy you may know it as “grappa,” in Spain – “orujo,” in Georgia – “chacha,” in Cyprus – “zivania,” in Chile and Peru – “pisco,” and in Moldova and Bulgaria it goes by the name of “rakia.” Whatever the name, the process remains the same: extracts such as skins, pulp, seeds and stems left over from pressed grapes are distilled, and not aged.
The end product is a soft and uniquely aromatic drink of about 38° alcohol. It doesn’t burn, and goes down smoothly thanks to its incredibly fruity palette, which leaves the drinker with a long-lasting and pleasant fruity after-taste.