Maturation & Storage

A freshly distilled Williams is still unsettled, sharp in aroma and rough around the edges. That's why it rests for several months in glass demijohns or stainless steel tanks, vessels that impart neither color nor wood character to the brandy. Afterward it is diluted to drinking strength—for South Tyrolean Williams, at least 40 percent alcohol—and remains as clear as water.

There is no EU-wide minimum age for fruit brandy. Terms like "old" or "Reserve" are producer claims, not protected designations, and anyone who gives the spirit time in the bottle or demijohn does so by their own choice. A pear brandy generally gains roundness and loses sharpness this way, though its aroma changes little.

South Tyrolean Grappa, however, follows fixed rules. According to the specification, it may be called "Riserva" after maturing at least two years in wooden barrels, and "Stravecchio" after at least three years. The wood turns the clear pomace brandy golden to amber and lends it notes of vanilla, cocoa and roasted aromas.

Lagrein suits this well, as its dark, robust character holds up to the wood. Brennerei Roner carries a Grappa Lagrein Riserva in its range, one example of this path. Whether barrels are made of oak or other woods, small or large in volume, is a decision each house makes for itself.

Whether glass or wood: storage should be dark and cool, since sunlight saps the aroma. An unopened bottle, stored well, keeps for years, while an opened one slowly loses its aroma as volatile compounds escape. Those who don't leave a brandy open too long will taste it much as it was bottled.