FOOD & DRINK
steamed from the pomace and Sharpham’s own spring water. Once blended, it is cold filtered and bottled.
The prospect of doing something not done before has always been exciting to me and this felt like just the right idea to pursue. After some ‘research’ trips to Italy I was hooked on the idea. (Mmm – we’re a great fan of the research trip ourselves!)
Did you need to get any special equipment or training before you could start? On my trips to Italy I met a grappa distiller who was the 9th
generation of
his family to be making grappa. Under his guidance I was able to learn the art and skills involved with grappa production. I was also introduced to a great Italian company that would custom design and build the entire processing plant. It was quite touch-and-go in the run up to the first distillation; the equipment was delayed in production, meaning I had to drive down with a trailer to Italy to collect the 3.5 tons of equipment and tow it back over the Alps and through France so we could start to assemble it. Then the licence from HMRC to distil only arrived 3 days before the first skins were delivered. However, when the first batch was being processed and the distillery felt and smelt just as it should, I was both relieved and excited to be making ‘the real thing’.
Have you had any blind tastings with Italian grappas or feedback from Italian producers? I have had some informal blind tastings alongside some premium Italian grappas, with the Italian makers of the still equipment as well as my Italian mentor - both times the Dappa came out as the preferred choice which is fantastic! Taking Dappa to the food and drink shows locally has brought very different reactions including one gentleman offering his house and daughter in exchange for just one bottle! Those that know grappa are tending to love Dappa, which is very reassuring. Dappa is entered into a number of international competitions that are still to be judged, so we are keeping all fingers and
toes crossed.
The design of the bottle looks great – who did that for you? I’m very lucky to have some friends from my old TV and film days who work as graphic designers, creating posters for West End shows. They also happen to really like grappa! I hoped to use copper in the design because so much of the equipment is copper and is an essential element in the production process. And then adding the hints of green (using the same pantone colour as for the Devon Flag) to tie the product to its home here in beautiful Devon.
Where can we get hold of Dappa for ourselves? DAPPA is gradually rolling out, starting from the Italian coffee shop in Totnes (the Curator – also in Dartmouth now too at Woodroast), the shop at Sharpham, The Seahorse, Dartmouth Wines, Totnes Wines, Rumour Wine Bar, Dartington (both the Shops and White Hart), Rendezvous in Exeter and Hix in London. The rolling out is gaining momentum, especially with the miniature bottles; the price has been a bit of a barrier but it is a premium product and if you want an English grappa it’s the only one to have. I’m going to be at Dartmouth Regatta correcting coffee with Dappa – a caffe correto in Italy is enjoyed at any time of day and it’s the grappa that does the correcting - and I’ll also be at the Dartmouth Food Festival in October.
Any good cocktail ideas using Dappa? I’m hoping to have some proper cocktails created
by October. Dappa goes extremely well with espresso coffee and dark chocolate and for the summer I’ve been mixing it sparingly with Luscombe Hot Ginger over ice, or with the Luscombe lime crush and some mint to make a Devon Mojito. But I’m always
Holly & David Jones 01803 752943
www.mannafromdevon.com
interested to hear what cocktails people are making with it.
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