Marielle Songy | My Tales of the Cocktail Experience, 2023
Marielle Songy | My Tales of the Cocktail Experience, 2023
“Another Tales of the Cocktail is in the books; as always, it was an experience…
…Tuesday was Galatoire’s lunch day with Altamura Distilleries! This was an event I was super excited about because it isn’t every day you get to have a fancy lunch at a New Orleans restaurant with tasty martinis provided by an incredible brand.
The meal included delicious appetizers, Turtle Soup, Sauteed Gulf Fish with Crab Meuniere, and Bread Pudding for dessert.
Altamura kept the cocktails coming including, Prosecco and Altea Martini, Maize Martini, and Espresso Nuttiny served with dessert. Halfway through, owner Frank Grillo was presented with the New Orleans Spirits Competition for Best International Vodka.
Very exciting!
Leggi il contenuto originale e integrale pubblicato da Marielle Songy sul suo Blog
In the news
“Another Tales of the Cocktail is in the books; as always, it was an experience…
…Tuesday was Galatoire’s lunch day with Altamura Distilleries! This was an event I was super excited about because it isn’t every day you get to have a fancy lunch at a New Orleans restaurant with tasty martinis provided by an incredible brand.
The meal included delicious appetizers, Turtle Soup, Sauteed Gulf Fish with Crab Meuniere, and Bread Pudding for dessert.
Altamura kept the cocktails coming including, Prosecco and Altea Martini, Maize Martini, and Espresso Nuttiny served with dessert. Halfway through, owner Frank Grillo was presented with the New Orleans Spirits Competition for Best International Vodka.
Very exciting!
What's for Dinner? | Elizabeth Drinks (and eats) in NOLA
In the news
RECAP: TALES OF THE COCKTAIL IN NEW ORLEANS
…Of particular note was Lunch at Galatoire’s. Friday afternoon lunch at Galatoire’s is a THING, and my favorite lunch ritual. This time it was a Three- Martini Lunch event for TOTC, instead of the traditional Milk Punch Lunch, but just as good!
It was hosted by Frank Grillo, an American who moved to Italy and discovered Altamura bread. The bread was so much better than any other bread that he had experienced that he thought, “what would happen if I used the grain to make a spirit instead of bread?” and he did it.
The lunch at Galatoire’s celebrated Frank Grillo’s birthday—which had been his birthday tradition for 16 years—and the launch of Altamura Vodka. The vodka is made in Apulia using the same 2000 year-old ancient-wheat grain that is used to bake the famous Pane di Altamura. The vodka is still in its infancy, and has already racked up the awards, including the Best in Category for International Vodka at the 2023 NOLA Spirits Competition. If you are a vodka drinker, this one’s for you!
Leggi l’articolo completo di Anthony Underwood & Elizabeth Karmel su Whats4Dinner.com
The Spirit Business | Altamura appoints UK distributor
In the news
Drinks One has been named as the exclusive distributor of Altamura Distilleries in the UK, and will introduce the producer’s premium vodka to the market from July.
Mike Beavan, Nick Worthington and James Shelbourne, founders of Drinks One Distribution, commented: “We are delighted to be the chosen distributor of Altamura Vodka in the UK. This presents a tremendous opportunity for both parties.
“It’s unique qualities and focus on the premium sector perfectly align with our distribution expertise. We are excited to introduce this exceptional spirit to the discerning UK market.”
Leggi l’articolo completo di Georgie Collins su thespiritbusiness.com
The Drink Business | Altamura Distilleries goes with the grain to make Pugliese Vodka
In the news
db speaks to Altamura Distilleries managing director Frank Grillo to discover how the brand is utilising Puglia’s ancient wheat varieties to create vodka, Italian style.
“Despite his Sicilian heritage and sharing a surname with one of the island’s best-known grape varieties, US-born Grillo is blazing a trail for spirits, rather than wine, in Puglia, rather than Sicily. When asked how he ended up in the heel of the Apennine Penisula, Grillo said: “By accident! When we were looking where to move in Italy, we knew we wanted to head somewhere south. We looked at airport access and good food, and Puglia flies to the top pretty quickly when it comes to that, so even though we’d never been here, we said ‘let’s go’. Puglia is already renowned for the quality of its bread, and no meal in the region is complete without a healthy portion of crusty carbohydrates, perhaps accompanied by a generous glass of Primitivo and plenty of locally-produced olive oil…
Leggi l’intervista completa di Louis Thomas su thedrinksbusiness.com
Sharlafied | Altamura Vodka: it’s all about the Wheat
In the news
Frank Grillo came from the USA to discover Altamura wheat and transform it into a delicious vodka.
Hi Frank, first of all, your name is Italian. Where were you born?
I was born in New York. But my family is Italian on both sides. On my father’s side, the Grillo family is from Licata, Sicily.
Tell me a little bit about when you decided to move to Italy.
I’ve loved Italy my whole life; I have always wanted to wanted to move here. I‘ve traveled here more than anywhere in the world. I really had the idea that I would retire here but… professionally, I was a marketing consultant and during COVID, I was sitting in an apartment in Atlanta with my husband and I thought, I can do this job from anywhere in the world, what are we waiting for? That triggered the decision to say, let’s go. So we made the decision to move in 2020 but actually moved here in 2021, along with Steven Acuna, a good friend and my business partner. And four dogs…
Leggi l’intervista completa di Sharla Ault su Sharlafied.com
Imbibe Live | Vodkas with flavour: raw materials and botanicals
In the news
It’s a myth that vodkas are neutral and flavourless. Like just about any spirit, the raw material used to produce vodka has an influence on the final flavour…
…One of the most common raw materials for vodka production, and used by a number of major brands, wheat is generally considered to produce a spirit that is bright and light, with some sweetness…
…Making the most of the ancient wheat varieties found in Italy’s Altamura region is Altamura Vodka. Its founders discovered the traditional bread of the region, Pane di Altamura, which is protected by a Protected Designation of Origin, and sought to reimagine this through distillation.
Check out the full article by Clinton Cawood on live.imbibe.com
TheSpiritBusiness.com | Altamura Vodka to make UK debut
In the news
Altamura will be available in the UK via distributor Boutinot UK from 1 June. The vodka claims to be the first spirit made from 100% ancient Altamura grains. Frank Grillo, founder of Altamura Distilleries, said: “We are excited to offer a vodka that is truly unique and represents the values of our company. Altamura Vodka is a state of mind, a world made of people who love to share and live their lives fully. Strong but elegant, intense but smooth, this vodka represents a new and undiscovered tasting experience. We are sure you will love it.”
Leggi il post integrale di Melita Kiely pubblicato su TheSpiritBusiness.com
Beverfood.com | Dalla FCW alla collaborazione con Altamura Distilleries, intervista ad Antonio Ferrara di Aman Venice
In the news
“Regina indiscussa dell’ultima Florence Cocktail Week, la vodka di Altamura Distilleries ha riunito all’ombra del Duomo alcuni fra gli esponenti più influenti e riconosciuti del mondo del bar italiano e internazionale. Fra questi, c’è sicuramente il Bar Manager di Aman Venice Antonio Ferrara, recentemente premiato – non a caso – anche col tanto ambito 110 e lode.
Per Beverfood.com abbiamo avuto il piacere di intervistarlo a margine delle due serate che l’hanno visto protagonista durante la settima edizione della kermesse sul bere miscelato organizzata a Firenze da Paola Mencarelli, interpellandolo proprio sul progetto FCW, sulla prestigiosa collaborazione con Altamura Distilleries e sul progetto legato ai bartender Under25 di cui è stato ufficialmente il tutor.”
Leggi il post integrale di Giacomo Iacobellis pubblicato su Beverfood.com
FUL Magazine | Altamura Vodka, la regina della Florence Cocktail Week 2023
In the news
Prima alla Tuscany (10-16) e poi alla Florence (17-23), la Vodka orgogliosamente pugliese di Altamura si appresta a vivere un mese di aprile davvero ricco di eventi in qualità di main sponsor della doppia manifestazione organizzata da Paola Mencarelli.
Da un pane unico al mondo non poteva che nascere una Vodka altrettanto eccezionale. È proprio assaporando il Pane di Altamura, l’unico al mondo protetto da una Denominazione di Origine Protetta (DOP), che i due soci americani alla base del progetto hanno “immaginato” la loro Vodka. Così, trasformare il Grano d’Altamura con l’obiettivo di realizzare un distillato semplicemente unico è diventato il loro ambizioso obiettivo. Ce lo siamo fatti raccontare dagli stessi Steven Acuña e Frank Grillo, co-fondatori di Altamura Distilleries.
Leggi il post integrale di Giacomo Iacobellis su FUL Magazine
CORRIERE PL | Altamura foriera di brand internazionali tra pane, birra e vodka
In the news
Altamura, Capitale dell’Alta Murgia, diventa fenomeno trascinatore di potenziali brand enogastronomici: dapprima il Pane D.O.P. poi la birra e adesso la vodka.
Chi avrebbe mai immaginato che i grani della Murgia (Senatore Cappelli, Appulo, Arcangelo, Duilio e Simeto) avrebbero prodotto il malto per la birra e adesso un’altra sensazionale notizia, la produzione della vodka con il brand “Altamura Distilleries”.
Le potenzialità espresse dal territorio murgiano sono spie illuminanti per menti brillanti che trovano qui il loro speciale humus, da cui attingere a piene mani sfide mai considerate. Altamura Distilleries è frutto di un progetto studiato a tavolino da due americani co-fondatori: Steven Acuna e Frank Grillo.
Leggi il post integrale e l’intervista su Corriere di Puglia e Lucania