in the Upper Venosta Valley, the first and only whisky distillery on Italian soil
has established itself beginning in 2010. The company calls itself PUNI, and its brick-red checkerboard walls are located very close to the medieval city walls of Glorenza. The PUNI Whisky Distillery
Good whisky takes time. The whisky is aged in underground bunkers from the Second World War. We are aiming for three variant qualities, because the maturation takes place in bourbon barrels from the U.S., Marsala barrels from Sicily and wine barrels from Alto Adige. Whisky fans around the world can look forward to tasting the PUNI fine single malts starting in 2015.
They do not seek to be a copy of the Scottish original, but rather, wish to include the terroir of South Tyrol and Italy. Pure Ingredients
The PUNI headquarters are strategically well thought out, because the cube is situate amidst the South Tyrolean Highlands of the Ortles region, in the valleys of the former granary of Tyrol.
It seems only logical that the whisky pioneers use pure Venosta Valley glacier water Venosta Valley grain for the production of the water of life. We eagerly await the slow aging of the young single malt into a mature whisky, which develops its full flavor. For, as the Scots say, the “best whisky is the one which you are just drinking.”