#2- Grappa Moscato “DOPO” 5 years old • An interesting peculiarity: the barrels for aging this grappa come from a producer of Moscato Passito di Pantelleria who used them to age his wine and who used them to age his wine and therefore the 5 year old grappa reflects in its taste the sweetness of the Moscato Passito di Pantelleria. (Pantelleria is the tiny volcanic island located in the middle of the Mediterranean Sea, between Sicily and Tunisia.) 39
AMARONE & GEWUERTZTRAMINER designed by maestro Gianni Gallo 1
AMARONE & AMARONE & GEWUERZTRAMINER • AMARONE - Paolo Marolo finally decided to add Amarone to his collection of grappas (46, in 2014, out of 15 single varieties), overcoming a serious difficulty: to reopen the distillery in February overcoming a serious difficulty: to reopen the distillery in February after stopping the distillation in December. This 3 years old aged grappa matures in barriques used to age Amarone wine. It has fruity cherry notes along with those of almonds, hazelnuts and even, at the end, of mint and anise. Balsamic and herbal flavors are also perceivable. perceivable Well known Amarone producers supply the pomace: Well known Amarone producers supply the pomace Tedeschi, Venturini, Fasoli, Fornaser and Dal Forno. • GEWUERZTRAMINER – Made with Gewuerztraminer grapes grown in Alto Adige. Alto Adige Intense fruity aroma reminiscent Intense fruity aroma reminiscent of Williams pear of Williams pear, elderflower and rose. The fresh identity of the grape variety jumps, if you would, very "joyfully" in this grappa. It can also be well appreciated icy cold. The suppliers of pomace are the Colterenzio & Termeno winery. y 2
MAROLO BAROLO CHINATO designed by maestro Gianni Gallo The The base is a several years old base is a several years old Barolo wine and therefore very mellow. It is enriched with an idro- alcoholic infusion (2.2%) of herbs, roots, barks and natural spices with the addition of 15% sugar. It is aged 2 years in 60 gallon barriques. Maestro Paolo Marolo plays with Maestro Paolo Marolo plays with about 40 different ingredients, however, the main botanical component is the chincona bark, k known as quinine. i i G Great as a “digestivo” and as an accompaniment of chocolate desserts (and ice cream). It can also ( ) be appreciated as an aperitif. The alcohol content is 16.5%.
� ILLA GRAPPA & CAMOMILE [CAMO MILLA ] designed by maestro Gianni Gallo Paolo Marolo got the recipe from his grand mother, Lodovina. 40
� I L L A • “Liqueur of the Year...A Major Liqueur Discovery!”- F. Paul Pacult’s Spirit Journal • Marolo’s meticulously hand-crafted Grappa & Camomile is a liqueur obtained from the infusion of camomile blossoms in grappa infusion of camomile blossoms in grappa made from fresh and carefully selected Piemontese Nebbiolo grapes . • The camomile flowers are picked when fully mature, dried in the shade, left to steep for 11 months in the grappa and then filtered . A time-honored tradition of the Langhe hills -- the land of Barolo and Barbaresco – is transported to a new realm of elegance. 41
� I L L A • F. Paul Pacult gave Marolo’s Grappa & Camomile a five-star rating and found it “warm, inviting, and totally luscious ...one of the best liqueur experiences I’ve had the past year or two... a major liqueur discovery! ” • Hailed as Liqueur of the Year (1998) in Pacult’s Spirit Journal . 42
Small Hole: Barolo 375 ml 43
Twist: Barolo 375ml 44
Large Hole: � ILLA 375ml 45
Moon: � ILLA 375ml 46
Barolo – 12 years old 47
750 ml - 12 years old 48
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This unit is called “For Four” There are 4 bottles of 200ml each. One bottle each of the 9, 12, 15 and 20 year old BAROLO 50
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The 9-12-15-20 year aged Barolo The 9 12 15 20 year aged Barolo • For the first 2 years, they are aged in Italian oak casks of y , y g 20-30 hl. • From the end of the second year until the end of the twelfth year, the aging takes place in various 60 gal. oak t lfth th i t k l i i 60 l k barriques used to age marsala (80%), and to age Piedmontese chardonnay & arneis (20%). • From the thirteenth year until the twentieth, Marolo uses, beside oak barriques, casks of 380 liters of acacia for periods of 3 8 years periods of 3-8 years. • The aging process goes through periodical – every 2-3 years – rackings from one barrel to the other. y g 52
The kingfisher tale: the evolution of the aged Barolo grappas of Marolo • From the herbaceous, floral, spicy, natural aromas of ‘clear’ (‘bianco’) Nebbiolo. To secondary, tertiary aromas acquired by aging in wood. • Experience taught that there were some defined steps in the evolution : 9-12-15- • 20 years; not defined casually. 20 years not defined casually Two families were born: one with the 9 & 12 years, fresher, younger, fruitier and • the other, 15-20 years, dryer, more mature and richer. • At 9 years, aging in marsala & white wine French oak barriques, reaches a level of At 9 years, aging in marsala & white wine French oak barriques, reaches a level of completeness : round, soft, sweet perceptions, blond-yellow tobacco, white-milk- sweet chocolate, leather belt, sweet hazelnuts. It goes well with a “Toscano” cigar. • At 12 years, you will taste a grappa with more toasted flavors; well pronounced vanilla; sweet-chocolate; toasted hazelnuts. It goes well with a Havana cigar. The top of the “gentle” Marolo Barolo aged grappas. At 15 years, after 3 years of aging in the rich of tannins acacia wood , this grappa is • more mature; it has more evident dryness; showing tar (goudron) dark- more mature; it has more evident dryness; showing tar (goudron), dark- chocolate, almond aromas & flavors. • At 20 years, at this stage there is a fullness well perceived. Cocoa beans, toasted almonds, licorice, tar and also “wet-leather-saddle” are the dominant aromas and/or flavors. / • In 2014 Marolo has an inventory of about 300,000 liters of aged grappa. 1
Barolo Aged Grappas 200ml each bottle 9-12-15-20 years old Shipped in cartons of 6 units 54
Barolo Aged Grappas 200ml each bottle 9-12-15-20 years old Shipped in cartons of 6 units 55
End Part 3 56
Marolo Grappa presentation Marolo Grappa presentation 1) General info about Marolo distillery – 2) From the vineyards to the distillery – 3) The Marolo GRAPPAS – 4) How to taste grappa, Grappa Marolo – 4) How to taste grappa, Grappa Marolo 5) How to enjoy Grappa Marolo & M ILLA – • 6) Merchandising tools – 7) How grappa is made – • 4
How to Taste Grappa • Use the Marolo Tasting Placemat. • 1- Get nine “tulip” shaped glasses and place “ l ” h d l d l them on the placemat. • 2- The sequence of flavors is: Brunello, Amarone, Barolo, Barolo 12 years old, Gewuerztraminer, Moscato, Moscato “Dopo,” Barolo Chinato, Camomile. • 3- It is crucial to familiarize yourself with the AROMA and the TASTE. 1
How to Taste Grappa 4- Be patient and begin by training your • nose, moving the first glass close to your nostrils. Put your nose gently in the glass and catch the dryness, the “mineral” and “flowery” the dryness, the “mineral” and “flowery” (iris flower) characteristics of BRUNELLO. Do NOT swirl the glass so that you will not be “offended” by the alcohol. • 5- Do NOT taste the grappa yet. Keep examining the aroma. Again treat each type very gently and take time to get acquainted with each aroma. 62
How to Taste Grappa • 6- Move to the second glass, BAROLO, and the vanilla of the wood will become apparent immediately. You have to continue to train your nose and to appreciate the aromatic properties of each scent. properties of each scent. • Now you have MOSCATO in front of you: so unique, so exotic, so fruity. Moscato “Dopo” will show its intense complexity: fruity, “sweet,” rich. 63
How to Taste Grappa • 7- CAMOMILE will be the next one. If you are familiar with camomile tea, the recognition of this flavor will be very easy, otherwise you will have to practice a little bit. • 8- Now you have to move with your nose for a second and possibly third round. “Jump” now from one glass to the other and ask yourself, “What is this?” You WILL become an expert in a few minutes because you will instantly recognize each aroma and each flavor. 64
How to Taste Grappa • 9- Now you are ready to taste one flavor after the other in the same sequence. Gently sip it [ just a touch of grappa on your lips ], do not swirl it around your palate as you do with wines, just swallow it. • Not only will you avoid offending your taste buds, but you will also appreciate the smoothness and purity of the will also appreciate the smoothness and purity of the bouquet-aroma and flavor of these grappas through a retro-nasal perception. • If it is a good grappa, that taste should last at least thirty seconds. 10- Now that you are familiar with the aroma and the • taste, get CONFIDENT and taste each grappa, putting a decent quantity in your mouth. 65
The Grappa MAROLO FLIGHT How to taste Grappa: Follow these steps, keeping in mind particularly to: First: use your nose. y Second: never swirl the glass. Third: place just a touch of grappa on your tongue. Fourth: swallow it (do not swirl it in your mouth- palate like you do for wine!) palate like you do for wine!) Fifth: never spit (you do not want to offend your taste buds) your taste buds).
1 2 3 M A R O L O 4 5 6 G R A P P A F L 7 8 9 I G H T
1-Brunello From Sangiovese grapes 2-Amarone - This 3 year-old-aged 3 - Barolo - Aged for 3½ years in French grown in Montalcino (Tuscany). Flowery - grappa matures in 60 gallon barri- oak barriques (60 gallons) used to age the iris flower featured on the label is sym- ques used to age Amarone wine. It the Sicilian Marsala wine. This grappa bolic. Probably the purest, the most quin- has fruity cherry notes along with has subtle tones of vanilla and cocoa. tessential “grappa” of this collection. those of almonds, hazelnuts and on The color comes from the wood, since Peach, apple, alfalfa are the words that the finish mint and anise. Balsamic spirits are initially clear. The barrique can offer a sense of its aroma and flavor, and herbal flavors are also percepti- gives a new dimension that is clearly felt as well as a touch of minerality. The ble. Well known producers supply in the palate: incredible softness, gentle- Gotha of the Brunello producers supply the pomace. Tedeschi, Venturini, Dal ness . Some of the best Barolo producers supply the their pomace to Marolo for this grappa Forno, Fasoli, Fornaser, etc. pomace for all the aged Barolo grappas of Marolo. ‘bianca’ or clear. 5-Gewürztraminer - From Gewürz- 6-Moscato A vibrant aroma with pro- traminer grapes grown in Alto Adige. 4-Barolo 12 years old - A grappa with nounced flowery and fruity impres- It has an intense fruity aroma remi- great complexity, aged primarily in barri- sions: orange, rose, sage and corian- niscent of Williams pear, elderflower, ques used to age Marsala from Sicily. The der. Made with Moscato grapes of the lychee and rose. The fresh identity tones begin with a sweet chocolate, evolv- Piedmontese areas of Langhe and Asti, of the grape variety jumps very ing into dryer ones like those of cocoa or this extraordinary fragrant grappa can "joyfully" in this grappa. It can also even coffee. From touches of honey and be appreciated straight from the be enjoyed icy cold. Colterenzio & vanilla to those of leather and cinnamon. freezer or on vanilla ice cream. Cantina di Termeno supply the po- Proud to stand up with any aged spirit of mace any type or any country, while maintaining 9- M I LLA - An old family recipe, re- its unique identity. 8-Barolo Chinato The base is a sev- invented by the grandmother of eral years old Barolo wine and there- Paolo Marolo, Lodovina. It shows fore very mellow. It is enriched with an clearly the fresh aroma of chamo- 7-“DOPO" Moscato grappa aged 5 years hidro-alcoholic infusion (2.2%) of mile tea with honey sweetness. The in wood used to age passito wines from herbs, roots, barks and natural spices recipe is very simple and very diffi- the Pantelleria island (south of Sicily). with the addition of 15% sugar. It is cult at the same time because it Aromas of great elegance and flavors of aged 2 years in 60 gallon barriques. takes a master to balance the ingre- tropical fruits, peach, candy, raisins to- Maestro Paolo Marolo uses about 40 dients of this unique incomparable gether with hints of apricot and figs. A different ingredients, but the main bo- liqueur, the ORIGINAL chamomile pleasant collection of pastry perfumes and tanical component is the chincona liqueur. Based on grappa from Neb- flavors that are reminiscent of the famous bark, known as quinine. Great as a biolo grapes in which the chamomile “panettone” cake from Milano. Ideal when “digestivo” and as an accompaniment flowers are left to macerate for 11 matched with seasoned cheeses. “Dopo” to chocolate desserts (and ice cream). months and adding sugar . meas “after” a meal. It is also an appealing aperitif.
End Part 4 66
Marolo Grappa presentation Marolo Grappa presentation 1) General info about Marolo distillery – 2) From the vineyards to the distillery – 3) The Marolo GRAPPAS – 4) How to taste grappa, Grappa Marolo – 4) How to taste grappa, Grappa Marolo 5) How to enjoy Grappa Marolo & M ILLA – • 6) Merchandising tools – 7) How grappa is made – • 5
1) - How to enjoy Grappa • Brunello & Moscato: • …room temperature in order to appreciate the delicacy of the flavors. appreciate the delicacy of the flavors. • … freezer temperature and served in “frosted” liqueur glasses to please the “summer consumers.” 68
���� ������������������� Any grappa combines very well with chocolate. Chocolate candies, like the famous Marolo Cuneesi, with chocolate cakes and with pastry or cakes made with cream and - or whipped cream. whipped cream. The aged Grappas are excellent complements to chocolate soufflé & to seasoned cheeses. It is a typical after dinner drink , instead of dessert wines or cognacs. 69 69
3) - How to Enjoy GRAPPA -”A spiked coffee” Typical tradition of the alpine populations. Adding a splash (a few drops) of grappa in your espresso to add “flavor and warmth.” - “Raset” = rinsing - “Raset” = rinsing It is the dripping of a touch of grappa in your empty espresso cup just after you finished drinking your coffee. The grappa dilutes the sugar at the bottom of the cup and its taste blends with the left over of the coffee. 70
How to enjoy � ���� • It can be served: at “fresh” temperature and we strongly recommend to enjoy it on the rocks in a tumbler or from the freezer; freezer; • with a splash of freshly squeezed lemon juice or � � ������ affogata” in your favorite ice cream and finally • in your favorite cocktail. 71
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M ILLA COCKTAILS Dim the Lights 1oz Marolo M ILLA 1oz Koval Rose Hip liqueur 1oz Germain-Robin brandy dash Fee Bros. aromatic bitters by Alan Walter at LOA – International House Hotel New Orleans, LA 70130 – (221 Camp St.) - 2012 @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ M ILLA Freschissima 2oz Marolo M ILLA 2 bar spoons foaming sugar 1/2oz frsh lemon juice prosecco Shake Milla, foaming sugar and lemon juice with ice, strain into a white wine glass , top with prosecco. Garnish with expressed lemon peel. by Kehlen Selph at Coppa Osteria Houston, TX 77005 – (5210 Morningside Dr.) - 2013 @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ M ILLA Mule 2oz. M ILLA 1oz. Lime 1/2 bar spoon honey Stir honey and other ingredients until honey is dissolved. Add ice, shake and strain into Collins glass. Add fresh ice and top with Fever Tree ginger beer. Garnish w 1/2 lime wedge on skewer. by Brian Elder at Vino Vino Austin, TX 78751 – (4119 Guadalupe Street) - 2013 milla - cocktails - 061414
@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ The Concept 1.75oz. Marolo M ILLA 1oz. fresh lemon juice .75 oz. clover honey 4 fresh cranberries 2 pieces of candied ginger Add a small scoop of ice. Shake and use dirty ice in rocks glass. Cranberries and ginger act as garnish. by Kerry Quaile at Vera Pizzeria Buffalo, NY 14222 - (220 Lexington Ave.) - 2013 @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ M ILLA Deeds 1.5oz. Bulleit Rye .5oz. Marolo M ILLA .5oz. Lemon juice .5oz. Honey Syrup 2:1 Top with DC Brau Citizen Beer. Garnish with orange peel & thyme. by Josh Sullivan at Dooby's Baltimore, MD 21201 - (802 N. Charles St.) - 2014 www.postprohibition.com @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ Champagne Blossom 1 sugar cube 2 dashes of orange bitters 3/4oz. Marolo M ILLA Topped off with chanpagne & orange twist by Laura Royer with Heather Buesing at Champagne Bar & at Rose Club Plaza Hotel New York, NY 10019 - (768 5th Avenue) - 2014 @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ milla - cocktails - 061414
Camomilla 1oz. Plymouth London Dry Gin 1oz. Marolo M illa Chamomile Grappa Liqueur 1/2oz. fresh squeezed Meyer lemon juice 1/4oz. fresh squeezed lemon juice 1/4oz. honey syrup (3:1 ratio) 3 dashes Dr. Adam Elmegirab's Dandelion and Burdock b 1. Combine ingredients in a shaker tin and shake vigorously with ice for 10 seconds. 2. Double strain (with a hawthorne and a fine mesh strainer) into a chilled coupe glass. 3. Garnish with three small chamomile tea flowers. by Shelley Lindgren at A16 & A16 Rockridge San Francisco, CA 94123 (2355 Chestnut St.) & Oakland, CA 94618 (5356 College Ave.) - 2014 @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ Tea Time 2 oz - Don Q Rum .75 oz - MILLA .75 oz - Fresh Lemon Juice .75 oz - Simple Syrup & Honey Topped with Prosecco (Bele Casel of course) - by Jerry Galante & Brianne Carden at Rustic House Chicago, IL 60614 (1967 N. Halsted Street) http://www.rustichousechicago.com/ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ Boo Boo Shoo-Ee courtesy ol la Petite Grocery 1½ oz - Sazerac Rye ½ oz - MILLA Chamomile Grappa/Liqueur ½ oz - Dolin Blanc ½ oz - St. Germain ½ oz - 6 drops Bittermens Boston Bittahs Stir, strain neat into rocks glass. Use orange peel to rim and zest over glass & discard peel. Enjoy. by Mia Freiberger Devillier at La Petite Grocery New Orleans, LA 70115 (4238 Magazine Street) http://www.lapetitegrocery.com/ Paolo Boselli – Nov.23, 2014 milla - cocktails - 112314
End Part 5 79
Marolo Grappa presentation Marolo Grappa presentation 1) General info about Marolo distillery – 2) From the vineyards to the distillery – 3) The Marolo GRAPPAS – 4) How to taste grappa, Grappa Marolo – 4) How to taste grappa, Grappa Marolo 5) How to enjoy Grappa Marolo & M ILLA – • 6) Merchandising tools – 7) How grappa is made – • 6
The MILLA “POST-CARD”
Sell-Sheet for the standard bottles 81
Sell-Sheet for the fancy bottles 82
Shelf Talkers - #1
Shelf Talkers - #2
Shelf Talkers - #3
End Part 6 85
Marolo Grappa presentation Marolo Grappa presentation 1) General info about Marolo distillery – 2) From the vineyards to the distillery – 3) The Marolo GRAPPAS – 4) How to taste grappa, Grappa Marolo – 4) How to taste grappa, Grappa Marolo 5) How to enjoy Grappa Marolo & M ILLA – • 6) Merchandising tools – 7) How grappa is made – • 7
Grappa & marc : which is the difference? • Grappa is obtained through the distillation of ������ or by a boiling water process, ������ or by a boiling water process, which implies evaporation of all the volatile components and subsequent condensation of the alcohols with related aromas and flavors. • Eau-de-vie, including the famous French marc, are obtained with the distillation of the washing waters of the pomace. 87
For a good grappa, 3 crucial factors • a) Fresh well fermented pomace b) The utilization of a distilling plant • of slow extraction, (they could be of slow extraction, (they could be called “lazy plants”) • c) Lastly, the “hand” of the master grappa maker, “il maestro grappaiolo” 88
Fresh well fermented pomace Fresh well fermented pomace • Fresh well fermented pomace [time is of the essence], from softly pressed grapes. • The pomace, at the moment of distillation, optimally retains between 4-5 degrees of ti ll t i b t 4 5 d f alcohol (8-10 Proof) for red grapes and between 2-4 degrees (4-8 Proof) for white between 2 4 degrees (4 8 Proof) for white grapes. 89
Quality of the grapes • The mono-variety pressed grapes are the basic raw material used by the good "grappaioli" (grappa makers). • MAROLO only distills pomace coming from • MAROLO only distills pomace coming from quality grapes grown in vineyards recognized for their prestigious locations. • The red grapes arrive destemmed, the white grapes are destemmed at the distillery . 90
The distillation “campaign” • In order to distill FRESH pomace, time is of the essence. • Marolo distillation cycle lasts no more than 90 days , from mid- September to December 15th. • The “industrial” producers keep distilling even up to 5 months. 91
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Two distillation methods • The first continuous distillation is The first, continuous distillation, is used in the industrial production of grappa; grappa; • the second, a discontinuous distillation is used by small craft distillation, is used by small craft distillers. 93
The “continuous” distillation The continuous distillation • In the continuous distillation th continuous distillation I method system, the distiller is constantly supplied with pomace constantly supplied with pomace. • The distillation, in addition, is always made under the same conditions made under the same conditions, without the possibility of rapid intervention by the grappa maker. intervention by the grappa maker. Naturally, the product that results is standardized, without personality. p y 94
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