<P> Criterion 3 has two important implications . First, the distillation must occur on solids . Thus, it is carried out not with a direct flame but with a bain - marie or steam distillation; otherwise, the pomace may burn . Second, the woody parts of the grapes (the stems and seeds) are co-fermented with the sugar - rich juice; this produces a very small amount of methanol, which is much more toxic than ethanol . Unlike in the similar process of making red wine, in grappa the methanol must be carefully removed during distillation . That is why there is an Italian law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken against moonshine operations, which are now very rare in Italy . </P> <P> Use of the word grappa for product distilled in the United States is still allowed and falls under the Class definition of brandy further classified type as pomace, specifically grappa or grappa brandy . </P> <P> In Italy, grappa is primarily served as a digestivo or after - dinner drink . Its main purpose is to aid in the digestion of heavy meals . Grappa may also be added to espresso coffee to create a caffè corretto, meaning "corrected" coffee . Another variation of this is the ammazzacaffè ("coffee - killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass . In Veneto, there is resentin ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled, and drunk down in one sip . </P> <P> Among the best - known producers of grappa are Bepi Tosolini, Berta, Bocchino, Brotto, Distilleria De Negri, Domenis, Jacopo Poli, Nardini, Nonino, Sibona, and Villa de Varda . These grappas are produced in significant quantities and are exported; there are also many small local or regional grappas . </P>

Dram of liqueur taken after small strong coffee