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Marolo, Grappa 'Milla', NV

Spirit from Piedmont, Italy
$69.99
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Ripe chamomile flowers steeped for eleven months in Nebbiolo grappa: it's one of the simplest, most traditional recipes in the Langhe, and Marolo's is the original that a lot of others have copied. The chamomile goes in cold, which keeps its essential oils and aroma intact. The base is a Nebbiolo grappa distilled slowly in a bain-marie still. The man behind it is serious about this stuff. Paolo Marolo, who first distilled in a farmhouse just outside Alba in 1977, also taught herbal medicine and liqueur-making at Alba's winemaking school. For years the bottle was sold plainly as 'Liquor of Grappa and Chamomile', and Marolo renamed it Milla to protect the original recipe from all the imitations. Pour it ice-cold after dinner (Marolo even suggests keeping it in the freezer). You can also mix it into a White Negroni twist or a highball with tonic and lemon zest. On a cold night, try it hot with warm water, honey and orange peel, which makes about the best case for a nightcap we've heard.

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More about Marolo

Wine Details

  • Vintage

    NV

  • Size

    750ml

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

What has to say about this wine:

Tasting Notes & Food Pairings

Perfect Pairings

Ice-cold as a digestif after braised beef in Barolo or a plate of tajarin. Good with Piedmontese hazelnut torta, almond biscotti or panna cotta. Also try it with smoked salmon: one Toronto restaurant brushes the fish with Milla before smoking.

Tasting Profile

Floral chamomile on the nose, set against the herbal complexity of the Nebbiolo grappa. Gentle on the palate for a 35% ABV spirit, with a soft structure and a lingering finish. Best served ice-cold.

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