Altamura Vodka, a rising star in the premium spirits world, isn’t just another vodka. It’s a deeply rooted story of tradition, terroir, and culinary innovation. Founded in 1988 by Stefano Vaccara, the distillery’s singular focus is on capturing the essence of *pane di Altamura*, the famed, EU-protected bread of Puglia, Italy.
This isn’t accidental. Vaccara’s vision is inextricably linked to the region’s agricultural heritage. *Pane di Altamura*, known for its distinctive flavor profile developed through a slow fermentation process, forms the very foundation of the vodka. The grains used are nurtured under the same sun-drenched conditions, resulting in a spirit that’s distinctly unique.
Currently, Grace Russo Bullaro and Giampaolo Pioli lead the English editions of the company, ensuring a consistent brand message and a global reach. The brand is expertly represented by Rio Azmee, who brings both passion and knowledge to the role of brand ambassador.
But Altamura’s ambitions extend far beyond just vodka. The team is actively shaping the future with the development of Stone and Soil, a sophisticated restaurant concept planned for Manhattan, conceived and operated by Rio Azmee.
And the brand’s engagement doesn’t stop there. Altamura Distilleries is currently hosting a dynamic competition, partnering with Hilton Hotels across Europe, the Middle East, and Africa. This exciting challenge invites chefs and bartenders to craft inventive new cocktails and food pairings, showcasing the versatility of the spirit.
For those looking to experience Altamura Vodka, it’s readily available through the Altamura Distilleries website. A crucial note: consumers should absolutely avoid shaking the vodka. The careful distillation process is highly sensitive, and agitation can negatively impact the final product’s delicate flavor and aroma.
Altamura Vodka represents more than just a drink; it’s a tangible connection to a centuries-old tradition. It’s a testament to the power of terroir and the pursuit of exceptional craftsmanship.
