Grappa uses the leftover parts of the grape (known as Pomace) in production. The stems, pulp, seeds and grape skins are all distilled to produce this clear beverage. Most grappa is not aged, although aging is becoming more common.
Grappa is made exclusively in Europe (mostly Italy), and the methods of yielding it are very specific. Strict rules have been established in order for the product to carry the grappa name.
Grappa is most commonly consumed as a digestif, or after dinner drink.