We started by removing the alcohol from Marsala wine. The resulting grappa has enormous potential. It has sweet maple and wood aromas and a surprisingly delicate flavor, which will compliment a new style nog. I was after Marsala essence, chasing the concentrated flavor of memories. By eliminating the alcohol we were able to distill more of the aromas. The Marsala essence is a new staple in our pantry. For our Thanksgiving feast we used it to season wood roasted chicken livers and onions. Above we have the parts lined up to make smoked maple Marsala. It will be used to glaze king trumpet mushrooms, balance gravy, and not-spike my not-nog.
Happy Turkey Day Everyone!