Some ingredients were always destined for greatness. Altamura wheat is one of them.
For centuries, this ancient grain has been at the heart of Italy’s most cherished traditions. It has shaped the golden crusts of Pane di Altamura, filled kitchens with the scent of fresh pasta, and earned a Protected Designation of Origin (DOP) status, standing alongside some of Italy’s most celebrated exports – Parma ham, Modena balsamic, and San Marzano tomatoes. And now? It’s making vodka. The world’s finest vodka, in fact.

Altamura wheat isn’t just wheat. It’s history, flavour, and craftsmanship woven into every grain. Grown in the sun-drenched fields of Puglia, it has long been prized for its rich character, high protein content, and deep, nutty flavour. Bakers have sworn by it for centuries, crafting loaves so perfect they have been protected by law since 37 BC. Yes, 37 BC.
But great ingredients don’t just stay in one lane. When a grain is this exceptional, it demands to be explored.

While Altamura wheat has been shaping Italy’s most famous bread for centuries, its full-bodied complexity and delicate sweetness make it the perfect base for something even more refined… vodka. Most vodkas are made from whatever is cheapest – corn, rye, even potatoes.

The goal? Neutrality. But Altamura Distilleries Vodka takes a different approach.

By using Altamura wheat, this vodka isn’t just smooth—it’s layered, nuanced, and impossibly elegant. It carries hints of soft grain, a whisper of sweetness, and a finish that lingers like the last light over the Puglian countryside.

The result? A vodka that doesn’t just mix. It stands on its own.

Some places call to us with an irresistible allure… a mix of sun-drenched beauty, whispered secrets, and indulgent luxury. Places where nights stretch into mornings, where the air is thick with the scent of citrus and salt, and where the only rule is to embrace the glorious art of misbehaving.

Watching the opening episode of Mike White’s latest season of The White Lotus—set against the lush backdrop of Koh Samui, at one of our friends, the Four Seasons Group’s iconic resorts—we couldn’t help but think back to the previous season, framed by the golden glow of Sicily’s historic Taormina.
The contrast of these two worlds, each seductive in its own way, inspired us to bring them together in a chilled glass.

Enter the Martini Thai, crafted by our Head of Brand, Lorenzo Di Cola. A cocktail that marries Altamura Distilleries’ Italian craftsmanship with the bold, aromatic flavours of Thailand, creating a drink that feels both luxurious and unexpected—just like the most indulgent getaways. A spicy, zesty twist on a Dirty Martini, this is a cocktail for long, languid evenings as the sun sets, whatever hemisphere you’re in.

Whether you find yourself in a marble-clad bar overlooking the Andaman Sea, a sun-drenched terrace in Taormina, or simply at home, dreaming of your next escape, the Martini Thai brings a taste of the extraordinary, wherever you are.

In the dimly lit corners of 1980s London, where the air was thick with ambition and the nights promised endless possibilities, a legend was born. At the heart of this tale is Dick Bradsell, a bartender with a knack for alchemy, and a mysterious supermodel whose request would forever change the cocktail landscape.

Picture this: the pulsating energy of Fred’s Club in Soho, a haven for the elite and the enigmatic. One evening, a striking figure – rumoured to be a supermodel in her heyday – glides to the bar. With a gaze that could ignite the night, she purrs, “Darling, I need something that will wake me up and then…” Well, you get the idea. Bradsell, ever the maestro, combined the richness of freshly brewed espresso with the clarity of premium vodka, adding a touch of coffee liqueur for depth. The result? The Espresso Martini – a drink as invigorating as it is intoxicating, embodying the very essence of 80s excess and elegance.

While the Espresso Martini was making waves in London, Italy had its own seductive coffee-infused tradition: Sambuca con la Mosca. Translating to ‘Sambuca with the fly,’ this classic serve features three toasted coffee beans floating atop the anise-flavored liqueur. Each bean symbolizes health, happiness, and prosperity – a trifecta of desires in every sip. The visual of the dark beans against the clear spirit was as captivating as an Italian sunset, and the ritual of toasting to life’s pleasures added a layer of intimacy to the experience. So it was only natural that this little flourish of Italian flair would find its way into the Espresso Martini, elevating it from a bold London invention to a drink with an irresistible whisper of Italian seduction.

What started as a late-night request in Soho became a visual feast, a sensory indulgence, and a global icon of effortless cool that sees the evening stretch out into the early hours. The robust flavors of Italian espresso, known for its intense aroma and velvety texture, elevated the cocktail to new heights. Marrying this with Italy’s artisanal spirits and the nation’s flair for la dolce vita, the Espresso Martini transformed from a London-born rebel to an Italian sophisticate. Today, whether you’re in a chic Roman café or a late night haunt in Soho, the Espresso Martini stands as a testament to cross-cultural allure – a drink that awakens the senses and stirs the soul.

To bring a touch of Italian seduction to your next soirée, here’s a recipe that pays homage to its storied past. Sip slowly, allowing the rich coffee notes to entwine with the smooth vodka, and let the legacy of the Espresso Martini transport you to a world where every moment is a tantalising dance between day and night.