This report describes the composition of the volatiles from grape pomace distillated that are commercially available in Greece. These spirits, which are a valuable by-product of the winemaking industry, were obtained by distillation of grape pomace after fermentation under anaerobic conditions. The volatiles were distilled twice. Each distillate was separated in to 4 equal (by volume) fractions and the changes in volatile concentration during distillation were measured. Assays were done by gas/liquid chromatography (for alcohols, carboxylic acids, esters and aldehydes). The average values for volatile concentrations obtained for Greek grape pomace distillates were compared with the corresponding values for grape pomace manufactured in other Mediterranean countries.