Paolo Marolo is widely regarded as one of the best Grappa producers in the world. He is credited for being a leading innovator in Alba, the heartland of Grappa production, for departing from the tradition of working with a continuous still (used for efficiency in mass production), and choosing instead to work with a bain-marie discontinuous still. This alembic requires fresh pomaces and distills very small quantities much more slowly, but ultimately captures the yields a Grappa that is infinitely more pure, complex, and invigorating, with many dimensions of aromas and flavor. Moscato Grappas are generally more well-received by the average drinker due to their lifted aromatics and softer palate.