Altamura wheat is more than just an ingredient. It is a heritage. The only wheat in the world to have earned a PDO (Protected Designation of Origin) for its bread — thanks to the brilliant vision of one of its admirers — it has now become the key ingredient in a super-premium vodka, writing a new chapter in the history of spirits.
Altamura Vodka, a Vision from Puglia
“This is how Altamura Vodka was born, preserving the distinctive character of this extraordinary grain,” says Lorenzo Di Cola, Head of Brand at Altamura Distilleries, recalling the revolutionary idea behind the project launched by Frank Grillo and his partners. “The secret of this vodka lies in Puglia, in the fields of the Cappiello family, where ancient varieties of durum wheat — Appulo, Arcangelo, Duilio, and Simeto — flourish on rolling hills shaped by temperature fluctuations that enhance every aroma of the grain.” It was this unique terroir that captivated Grillo, an American with a deep passion for Altamura and its culinary treasures. Instead of “neutralising” the character of the raw material, he sought to highlight and enhance it in his vodka.
Where Sophistication Becomes the Soul of Every Cocktail
Distilled just three times and filtered through activated charcoal, Altamura Vodka — at 43% ABV — offers a smooth, elegant, and refined palate, with pronounced umami notes, a delicate cereal sweetness, and a clean, fresh finish. “Perfect for sipping neat to appreciate every nuance, it also transforms into a sophisticated base for unforgettable cocktails,” says Ludwig Negri, Bar Manager at Arts Bar at The St. Regis Venice, one of the many top cocktail bars around the world that have embraced Altamura Vodka. “From the first taste, I was struck by its incredible versatility,” Negri recalls.
As Good As Bread
It is no coincidence that Altamura Vodka was chosen as the foundation for Santa Maria, the hotel’s signature cocktail and a refined take on the Bloody Mary — a drink first documented as a house speciality at The St. Regis New York in the 1940s. “Santa Maria enhances the grain-forward flavour of Altamura with ingredients native to the Veneto region, such as grape juice, atomised grappa, and tomato water, balanced with saline and spicy notes that evoke the flavours of Venice.” After all, with ingredients like these, the result can only be “as good as bread.”
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images courtesy Altamura Distilleries
In partnership with Altamura Distilleries
