What is the primary use of pomace in spirit production?

Pomace refers to the solid remains of grapes, olives, or other fruits after they have been pressed for juice or oil. In the context of spirit production, its primary use is in the creation of marc spirits, such as Grappa from grapes or Orujo from pomace of other fruits. Marc spirits are made by distilling the pomace, capturing the flavors and aromas that were retained in the skins and seeds after the pressing process. This method allows for the production of a unique and flavorful spirit, which is often appreciated for its character, connecting it directly to the grapes from which it originates.

In contrast, neutral spirits are typically produced from grains or sugar, aiming for a clean, flavorless result. Whiskey aging is a process involving the interaction between the spirit and the wood of storage barrels, which is unrelated to pomace. Similarly, aging wine involves fermentation and barrel maturation processes rather than the utilization of pomace. Thus, creating marc spirit encompasses the primary and most traditional use of pomace in the spirit production industry.