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Milla: A Chamomile Liqueur

October 22, 2012

Friday night, out in Sea Cliff, I had the opportunity to try one of the more interesting wines ever produced. How many glasses of wine have you ever seen poured from a Grolsch bottle? I’m guessing not many…

In all seriousness, Em’s dad Larry, and my partner in Cow Thievery, brought out some of his own, 20-year-old wine and it was surprisingly good. I say surprisingly, because the grapes came from their arbor, they were smashed by Em and her friend Nikki’s childhood feet, and somehow lived to tell about it two decades later. Pretty darn cool!

But none of that could have prepared me for what I got to taste on Saturday night…

This bottle of Milla, a chamomile infused grappa is quite possibly the most insanely delicious thing I’ve ever tasted. Paolo Marolo started his distillery in 1977 with an eye towards crafting a trans-formative grappa. Grappa is made by distilling the pomace, or the leftover bits from the wine fermentation process. The skins, the seeds, the pulp and the stems all end up contributing, making the quality of the grapes a major factor; so it certainly isn’t a coincidence they set up shop in Piedmont. But Marolo’s real breakthrough is rooted in something near and dear to my heart. By infusing herbs into his Grappa he manages to create a truly unique offering that is somehow familiar and exotic all in the same.

This Milla is created through an 11 month chamomile steep. The fully ripened and dried leaves have plenty of time to impart their comforting flavor notes and the outcome is spot on. You can’t help but relax as you sip away on this amazing example of thoughtful production. You should get a bottle of this stuff immediately.

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