Dicovery 101

Why bother?
Because grappa is an Italian culture and history in liquid form.  This liquid needs an appreciative scope.
A grape is 85% water, 10% skins, 5% seeds roughly.  The compounds are sugars, acids, minerals/vitamins.
A glass of wine is 82% water, 12% alcohol roughly.  In this composition are 0.01-0.1% aromatic substances, 0.1-105 sugars, 0.4-1.0% acids, 0.2-0.4% mineral salts.
100 kilos of fresh grapes produces 2 liters of grappa.  Or 1 bottle of grappa requires the vinaccia, the wet skins of the wine production process from 50 bottles of wine.
A glass of grappa is 99% water and ethyl alcohol.  Ethanol is the most important sensory experience.  It is a colorless liquid with a fine pleasant smell, fiery taste and inebriating effect.  The amount of congeners, the tricky impurities of this alcoholic polemic range to a thousand perceptible aromas!  The human vehicle is designed expressly to smell the magic; the inebriation clause is the taste that needs to be respected and mitigated, as in "correct your coffee, or align your gustatory gyroscope."
Why bother?
In the world of spirits the 44 million bottles of grappa produced are not all equal, certainly; the percentage of gasoline like products to artisinal beauties is dropping precipitously.  Find something good and check it out.  It may not make sense initially, there are many reasons to pledge allegiance. For today the picture is clear.
Respect, understanding, curiosity, lifestyle upgrades, refreshment with warmth, disgestion without zantac, and believe it or not, culinary pursuits beyond your wildest imagination.