Distillers in Piemonte and Trentino believe the bain-marie still is the best, while those in Friuli and Veneto prefer the steam cauldron still.
Here at the Poli Distillery we use both. Why?
If you ask me whether the finest Grappa comes from the Steam Still, the traditional Bain-Marie Still or the vacuum Bain-Marie Still, my answer is that each still offers particular advantages that make it ideal for distilling a specific raw material, and that
good results can be achieved from each provided the operator knows how to use them properly, knows the raw material available, and above all has a clear idea of the style of the Grappa he aims to obtain.