Italian grappa has experienced a renaissance over the past two years thanks to an increase in demand from EU countries and the US .

25% of the overall turnover , which currently amounts to 300 million euros, comes from export to Germany, East Europe and the US. In 2016 sales of the clear coloured spirit grew by 5.2% thanks to innovative production techniques and refinement in flavour, including unusual combinations such as grappa infused with milk and lemon. What used to be a stomach-burning farmers drink, is steadily carving its place into bars and restaurants all over the world not only as a digestif but also as a cocktail ingredient . A strong start which, if supported by the right marketing and communication efforts, could take this traditional liqueur very far.