Cognac vs Grappa: Two Iconic Grape-Based Spirits
Cognac and grappa are two of the most celebrated spirits made from grapes, each representing distinct regional traditions and craftsmanship. While both spirits share a common origin in winemaking, they differ greatly in production methods, flavour profiles, and cultural significance. In this blog, we’ll explore the key differences between Cognac and grappa, and introduce Dappa and Dark Fire, our British alternatives to traditional grappa.
What is Cognac?
Cognac is a type of brandy made in the Cognac region of France, known for its refined, luxurious qualities. It’s produced by distilling fermented white wine, predominantly made from Ugni Blanc grapes, and aging the resulting spirit in oak barrels for a minimum of two years. The aging process is central to Cognac’s character, as the spirit takes on complex notes of vanilla, caramel, spices, and dried fruit over time.
Cognac is typically divided into classifications based on its age:
- VS (Very Special): Aged for at least two years.
- VSOP (Very Superior Old Pale): Aged for at least four years.
- XO (Extra Old): Aged for at least ten years.
The long aging process gives Cognac its characteristic smoothness and depth, making it a favourite among those who enjoy sipping fine spirits.
What is Grappa?
Grappa is an Italian spirit made from the leftover grape skins, seeds, and stems (known as pomace) after the grapes have been pressed for wine. Unlike Cognac, which is distilled from whole fermented wine, grappa uses the by-products of winemaking, making it an environmentally friendly spirit rooted in the tradition of upcycling.
At Devon Distillery, we craft Dappa, a British interpretation of grappa, using the same techniques to distil grape pomace sourced from some of the UK’s finest vineyards. While we can’t call it grappa due to geographic restrictions, Dappacaptures the essence of the grapes used in winemaking, offering a smooth, complex alternative. For those who prefer a more robust, aged version, we offer Dark Fire, our oak-aged Dappa, which develops rich notes of vanilla, oak, and spice.
Technical Differences Between Cognac and Grappa
- Base Ingredients:
- Cognac is made from fermented white wine, primarily from Ugni Blanc grapes, and distilled twice before aging in oak barrels.
- Grappa (and Dappa) is made from grape pomace—the leftover skins, seeds, and stems after the grapes are pressed for wine.
- Distillation Process:
- Cognac is distilled twice in pot stills to achieve a smooth, refined spirit, and then aged in oak barrels.
- Grappa and Dappa are typically distilled using steam distillation, which helps preserve the fresh, fruity characteristics of the grape pomace.
- Aging:
- Cognac must be aged in oak barrels for at least two years, with higher-end Cognacs aged for much longer.
- Grappa is often unaged, but aged versions (such as Dark Fire) take on additional complexity from time spent in oak barrels.
Flavour Differences Between Cognac, Grappa, and Dappa
The flavour profiles of Cognac, grappa, and Dappa are shaped by their ingredients and production methods.
- Cognac is known for its smoothness and rich complexity, with notes of dried fruit, vanilla, and spices that develop during the aging process. The influence of oak barrels gives Cognac its luxurious, warming character, making it perfect for sipping slowly.
- Grappa is typically more fruity and aromatic, with notes of apple, pear, and citrus when made from white grapes. Dappa, made from red grape pomace, offers richer berry and spice notes, creating a full-bodied spirit with smooth complexity.
- Dappa provides a fresh, fruity flavour that rivals the lightness of Cognac, while Dark Fire, our oak-aged version, offers a more robust and mature experience, with notes of vanilla, oak, and toffee that make it an excellent alternative for Cognac enthusiasts.
Sustainability and Craftsmanship: Upcycling in Grappa and Dappa
One of the key distinctions between grappa (and Dappa) and Cognac is the focus on sustainability. Grappa and Dappaare made from grape pomace—the by-products of winemaking—ensuring that nothing goes to waste. This upcyclingtradition dates back centuries and reflects a commitment to creating high-quality spirits with a minimal environmental impact.
Cognac, on the other hand, is made from the primary product of wine production: fermented grape juice. While Cognac’s focus is on long aging and refinement, grappa and Dappa highlight the importance of sustainability and craftsmanship in creating a different kind of spirit experience.
A Call to Try Dappa and Dark Fire: Alternatives to Cognac
For those who enjoy the smooth complexity of Cognac, Dappa and Dark Fire offer a British alternative that is equally rich in flavour and craftsmanship. Whether you prefer the fresh, fruity notes of Dappa or the warm, aged complexity of Dark Fire, both spirits provide a unique experience that can rival Cognac in depth and character.
Dappa is a smooth, versatile spirit that captures the essence of the grapes used in winemaking, while Dark Fire adds layers of oak-aged richness, perfect for sipping neat or enjoying as a digestif.
Conclusion: Cognac, Grappa, and Dappa—A Celebration of Grape-Based Spirits
Whether you prefer the rich, smooth complexity of Cognac or the bold, fruity flavours of grappa and Dappa, each spirit offers a unique way to experience the beauty of the grape. Cognac reflects the refinement of long aging and French tradition, while Dappa and Dark Fire showcase the sustainable, modern approach to distilling grape pomace.
For those looking to explore something new, Dappa and Dark Fire offer a British take on these classic grape spirits, with their own distinctive flavours and sustainable production methods. With their smooth finishes and rich character, they are perfect alternatives to traditional Cognac and a celebration of the art of distillation.
