Aperitif vs. Digestif: Understanding the Difference and When to Enjoy Them
In the world of dining and spirits, the terms aperitif and digestif frequently come up, but what exactly do they mean, and how do they differ? While both are types of drinks served in the context of a meal, they serve very different purposes. Aperitifs are typically served before a meal to stimulate the appetite, while digestifs are enjoyed after the meal to aid digestion.
In this blog, we’ll explore the differences between aperitifs and digestifs, along with popular types of each and how they enhance the dining experience.
What is an Aperitif?
An aperitif (from the Latin word aperire, meaning “to open”) is a light, refreshing drink served before a meal. Its primary function is to stimulate the appetite and prepare the palate for the food to come. Aperitifs are usually dry (not sweet), and low in alcohol content, designed to open up the senses without overwhelming them.
Aperitifs can take many forms, and different regions of the world have their own favourites. Here are some popular types of aperitifs:
Types of Aperitifs:
- Vermouth: One of the most classic aperitifs, vermouth is an aromatised, fortified wine flavoured with various botanicals. Dry vermouth is especially common as an aperitif, often served on the rocks with a twist of lemon.
- Sherry: Particularly popular in Spain, dry sherry such as fino or manzanilla makes for a great aperitif. Its crisp, slightly salty flavour helps to awaken the palate before a meal.
- Champagne: For a touch of elegance, Champagne or sparkling wine is often served as an aperitif, offering light, effervescent bubbles that stimulate the appetite. Other sparkling wines, such as Prosecco and Cava, can also serve this purpose.
- Pastis: Popular in France, pastis is an anise-flavoured spirit that is diluted with water and served before meals. Its licorice notes and refreshing character make it an ideal pre-dinner drink.
- Aperol or Campari: Aperol and Campari are bitter, citrus-based aperitifs that are often served in cocktails like the Aperol Spritz or Negroni. Their bitterness helps cleanse the palate and get it ready for the meal.
- Gin: A lighter gin-based cocktail or a gin served neat with ice can also be a great choice for an aperitif. The refreshing botanicals in gin help to clear and prepare the palate.
At Devon Distillery, while our products like Dappa are traditionally more in the digestif category, some lighter styles of grappa or grape-based spirits can occasionally be enjoyed as an aperitif, especially when served chilled.
What is a Digestif?
A digestif is the drink you have after a meal, meant to aid digestion and offer a satisfying close to the dining experience. Digestifs are typically stronger and more robust than aperitifs, with many featuring complex flavours derived from aging or aromatic ingredients like herbs, spices, and botanicals. Digestifs can be sweet, bitter, or spicy, depending on the type of spirit.
Digestifs are often sipped slowly and are sometimes served neat, without mixers, to appreciate their full flavour and complexity.
Types of Digestifs:
- Brandy: One of the most classic digestifs, brandy is distilled from grapes and often aged in oak barrels, developing rich flavours of vanilla, caramel, and spice. Cognac and Armagnac are popular types of brandy often enjoyed after a meal.
- Grappa: Grappa is an Italian digestif made from the leftover grape skins, seeds, and stems after winemaking. It is known for its strong, fruity flavour and is usually enjoyed neat after a meal. At Devon Distillery, our take on grappa, Dappa, offers a smooth, full-bodied alternative with rich notes of dark fruit and spice.
- Amaro: Amaro is a type of Italian herbal liqueur made with a blend of roots, herbs, and spices. Its slightly bitter taste is believed to aid digestion, making it a popular choice for an after-dinner drink.
- Port: Port wine is a fortified wine from Portugal, typically sweet and rich, with flavours of dark berries, plums, and chocolate. It’s often served in small portions as a dessert wine or digestif.
- Sherry (Sweet): While dry sherry is more commonly served as an aperitif, sweet sherries like Pedro Ximénez are often enjoyed after meals. Their intense sweetness and rich, raisin-like flavours make them perfect for sipping after dinner.
- Whiskey: Whiskey is another popular digestif, especially varieties such as Scotch, bourbon, or Irish whiskey. The warm, smoky, or spicy notes of whiskey make it a satisfying end to a meal.
- Limoncello: This traditional Italian lemon liqueur is often served cold as a digestif. It has a sweet yet tangy flavour and is perfect for cleansing the palate after a rich meal. Devon Distillery’s Devoncello offers a British twist on this classic, made with organic Amalfi lemons for a bright, refreshing finish.
- Dark Fire: At Devon Distillery, our Dark Fire—an oak-aged version of our Dappa—is a perfect example of a complex, aged digestif. With its deep notes of vanilla, toffee, and oak, it offers a rich, warming close to any meal.
The Key Difference Between Aperitifs and Digestifs
In summary, the key difference between aperitifs and digestifs lies in their purpose and the timing of when they are served. Aperitifs are meant to stimulate the appetite before a meal and are typically lighter and lower in alcohol, while digestifs are enjoyed after the meal to aid digestion and are often stronger, more complex spirits.
Whether you’re enjoying a light vermouth before dinner or a rich grappa after, these drinks enhance the dining experience by setting the right tone and offering a satisfying end.
Conclusion
Whether you’re sipping a light, refreshing aperitif to prepare for a meal or enjoying a complex digestif to aid digestion afterward, both types of drinks play a key role in the overall dining experience. At Devon Distillery, our Dappa, Dark Fire, and Devoncello offer unique options to enjoy as digestifs, perfect for rounding off a meal with rich, bold flavours.
