The colorless, powerful Acquavite originates from northern Italy and is now produced across the country. A favorite digestif, it is distilled from the masses of skins, pips and stalks left over from the wine making process. It is typically aged in wood barrels where its fiery character mellows over time.

This “designer” variety of Grappa has become immensely popular and now the names of top Grappamakers can be found in every good Italian bar and restaurant.

Named after the popular Italian beverage, Grappa’s first began over thirty years ago. In 1990, the early days of foreign dining in the international Chinese/British urban jungle known as Hong Kong, a younger JR Robertson set out on a mission to open a dining concept like none other in the city at the time. That concept was Grappa’s – a restaurant with high-quality Italian cuisine that offered guests a warm, casual atmosphere with some of the friendliest staff in town. A place where families or fast pace city workers alike could unwind over a glass of vino, a mean bowl of pasta and a hearty steak. Testing