Brandy

Paolo Marolo founded his distillery in Alba, the heart of Italy’s most famous wine-producing area, 
in 1977. He had been a student, and then a professor of herbology at Alba’s famous Enology School 
and started distilling small batches of very fre sh pomace as a hobby. In 1991 he decided to produce 
grappa full time, always prioritizing quality; he works with pot stills heated using indirect heat (‘bain 
marie’) and fresh pomace. The Marolo family maintains strong relationships with wine producers to 
make sure that the pomace arrives straight from the press, and even deploy their own truck for pickups. 
All grappas are batch-distilled in small lots, in beautiful copper stills by master coppersmith Tullio Zadra.
Varietal character doesn’t usually survive distillation, except in the case of very aromatic white 
grapes like muscat, and this one leaps out of the glass. Some classic muscat aroma, with pear and a 
hint of orange blossom; round palate impression with lovely finishing perfume. Just the thing to convert 
someone who doesn’t think they like grappa.    

Not all kirsch is the same. The 350 different types in Switzerland alone, plus sophisticated distilling processes, make for an impressive diversity of flavours. We have been passionate about kirsch since 1870. Our sweet kirsch cherries come exclusively from the best locations around Lake Zug, in the heart of Switzerland. Five totally different kirsch spirits are distilled in the house of Etter.

This fruity, elegant classic is distilled from various types of cherries from our region. A harmonious blend of various batches and years. The classic Etter Zuger Kirsch.