When US-born Altamura Distilleries managing director Frank Grillo was choosing where to move in Italy, he had three top priorities: somewhere south, with easy airport access and good food. Renowned for their hearty and flavorfully complex Pane di Altamura—not to mention the region’s three surrounding airports—Puglia quickly became the obvious option. 

After relocating to the region, Grillo began to understand the joys of the region far beyond its locational and gastronomic advantages—the hospitality of the region, combined with its peoples' joie de vivre, makes it a place worth celebrating, and sharing with the rest of the world.

Grillo saw the region's PDO certified bread as an opportunity to create something truly unique and celebratory of the region. Its complex grains already provided for an impressive base for the region’s coveted loaves, but what if someone could tap even further into their potential? Thus, Altamura vodka was ideated. Triple distilled and five times filtered through active charcoal, the goal with the spirit’s unique taste was to let people experience Altamura in liquid form. As rich in flavor as it is smooth going down, the vodka offers a taste of the region in a bold and new, yet refined form. 

"Altamura vodka is a state of mind, a world made of people who love to share and live their lives fully,” says Grillo, “Strong but elegant, intense but smooth, this vodka represents a new and undiscovered tasting experience." The multi-award winning distillery’s newest release can be found on shelves in Italy, the UK, and the US. Grillo sat down to share more details about Altamura's past, present, and future within the Pugliese region.

‍Italy is synonymous with wine and olive oil, not spirits. What challenges did you face introducing vodka into such a wine-dominant culture?  

You are absolutely correct about the prevalence of wine and low alcohol beverage consumption, the Aperol Spritz of the Campari soda.  Our approach in Italy has been to focus on the provenance of the product and its linkage to the history of Pane di Altamura and its wheat. Italy is a country that celebrates its regional heritage and the food and wine that have been a part of that heritage for literally centuries. We have aligned Altamura vodka as another way of experiencing the culinary history that is so deeply linked to its namesake bread and city.

‍What was the reaction of local Pugliese communities when they learned you were transforming their beloved wheat into vodka?

Incredulity, curiosity, and fascination were the initial reactions we met, often from the same people. It has evolved into deep appreciation and pride that we are taking this important Pugliese food source and expressing it in a way that is both innovative, but also respectful of history.

‍Altamura Vodka celebrates Pugliese terroir in liquid form. If you could describe its flavor profile as a personality, what kind of character are we sipping?‍

Quiet, witty and reserved, that dinner guest who doesn't talk too much, but who always says the correct thing.

‍Pane di Altamura is a staple at every table in Puglia. How does Altamura Vodka pair with traditional Pugliese dishes, and what’s your go-to pairing?

You nailed it. We love to serve our Altamura Martini (three parts vodka with one part excellent dry vermouth such as Carpano, a dash of orange bitters, garnished with a twist) alongside Pane di Altamura dipped in some amazing Pugliese Olive oil. The perfect taste of Puglia!

‍How has being an American in Italy influenced your approach to crafting and marketing an authentically Italian product?

I think we brought a fresh view to the story of Altamura. Innovation does not need to mean destroying or ignoring the past. On the contrary, I think we understood the history of Altamura and how the specific wheat raised in a unique terroir came to produce outstanding bread. We just asked what other story the wheat could tell?

‍If you could share a glass of Altamura Vodka with anyone — past or present — who would it be, and what would you "salute" to?

It has to be Fellini and I would toast to his mantra! "La vita è una combinazione di pasta e magia". 

‍What’s on the horizon for Altamura Distilleries? Will you continue focusing on vodka, or is there a new chapter brewing in your portfolio?

Right now vodka is keeping us very busy. But we definitely want to explore other ways to express the wheat and terror of Altamura. We're starting to plan for American-style wheated whiskeys.