PUNI SOLE / The Italian Whisky

Volume: 0.7 litres | Alcohol content: 46% | Chill filtration: No | Colouring: No

Special Features:

PUNI SOLE combines maturation in American ex-bourbon casks with Spanish Pedro-Ximénez sherry casks. Its name means sun in Italian and refers to the production of the sweet sherry: after harvesting, the grapes dry in the sun, concentrating their sugars. The resulting wine then matures in the solera system.

Blood orange and forest honey give the whisky its sweet, fruity character. Malt and spicy oak provide a counterpoint, while walnut and ripe honeydew melon round out the flavours. PUNI SOLE is bottled at 46%, without chill filtration or added colouring. The bottle contains 0.7 litres and comes in gift packaging.

Tasting Notes:

• Nose: The nose is fresh and clean. Fruity notes mingle with honey, vanilla and citrus.
• Palate: Blood orange and forest honey lead on the palate. Malt and spicy oak balance the sweetness, while walnut and ripe honeydew melon complement the flavours. The body is medium, with caramel and light spice notes adding to the picture.
• Finish: Vanilla, citrus and spice notes linger through the medium-length finish.

Distillery/Bottler:

The Ebensperger family founded PUNI in 2010 in Glurns, in South Tyrol’s Vinschgau valley. Italy’s first whisky distillery takes its name from the River Puni. After two years of construction, distillation began on 24 February 2012; the first whiskies, NOVA and ALBA, were released in 2015. Its two copper pot stills were handmade in Scotland.

PUNI ferments its wort for up to 96 hours in five washbacks made from local larch. Alongside alcoholic fermentation, this extended fermentation allows lactic acid bacteria to develop fruity aromatic compounds. During distillation, the stills are heated with superheated water rather than steam. This enables particularly precise temperature control and selective separation of the desired portion of the distillate. Warm summers and cold winters then influence cask maturation in South Tyrol’s climate.

Facts: