Hey all;

Ok, been here in Napier 4 1/2 years.
Stick with me on this post...

As a sparks, I do a lot of work at top Hawke's Bay wineries.
In Dec 2010 I spotted niche market.. Traditionally made Grappa.
So I imported an alembic bane marie still from Portugal....
and distilled fermented Marc and made Grappa. The distillation process has been a huge learning curve, and I love it!
(and now perfected it).
The Grappa has worked out so well that I have wine makers interested.

I have just registered a company to do this properly (so customs can skim off their bit off my ass!)

Am I mad ???