Fire from the leftovers
Grappa is a pomace brandy: winemaking leaves pomace behind after pressing. These leftovers were distilled rather than thrown away, and so became a drink in their own right, swallowed after a meal.
For centuries grappa was considered a peasant drink. Since the 1970s, innovative distilleries have turned the grandfather’s leftovers into premium grappa: barrel-aged, single-varietal, and dressed up so much that it even gained entry into sommelier circles.