Basque Tradition · Grappa & Honey
Grappamiel
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The drink was originally sold as a cold remedy in Basque-settled towns, where grappa was mixed with honey to make the harsh spirit easier to swallow.
Grape-pomace grappa is blended with honey into a smooth, amber liqueur, poured at bars and rural festival stands throughout Tacuarembó. It's often served alongside mate as a warming after-dinner drink.
Why it's made this way: Tacuarembó has one of Uruguay's largest Basque immigrant communities, whose distilling traditions carried the grappa-and-honey combination into the region's everyday drinking culture.
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