I don't need another liquid pleasure—the world of wine is big enough. But I recently visited Vittorio Gianni Capovilla in northern Italy and discovered another realm of complex aromas and flavors, in Capovilla's prized grappas and other distilled spirits.

"Taste this," said Capovilla. At 70, with his bushy eyebrows and gleaming gray eyes, he looked like a mad scientist as he held out samples of some of the world's most sought-after distillati. Over 30 years, Capovilla has helped raise grappa—traditionally a lowly spirit made from the grape pomace (skins, pulp, seeds and stems) left over after winemaking—to distinctive levels. Part of his success comes from his slow, low-temperature distillation technique and part of it from impeccable ingredients.

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Source: http://www.winespectator.com/