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SPIRITI RIBELLI

Ingredients at the base of whisky: water, grains, yeast, peat, wood.

The origin of whisky has been disputed for years by the Scots and the Irish.

In the 1700s, various clandestine operations emerged on the Isle of Skye. These locations, being difficult to reach due to adverse weather conditions, made the island an ideal place to build a distillery. Additionally, during winter, they were often enveloped in dense fog, which effectively masked the smoke from the stills. These clandestine distillers were often called moonshiners.

During the 20th century, the population of Molise decreased due to migratory phenomena, among which we find Scotland.

«Qui mi parve di cogliere fino dal primo istante il carattere del Molise, molto diverso dall’ Abruzzo. Il Molise è romantico, stregato, e mi ricorda stranamente alcune zone dell’Europa del Nord per esempio in Scozia e in Irlanda.»

Guido Piovene, 1957

Thus, the Whisky of Molise is born.

In Molise, all the ingredients for whisky production are present: the water and peat from Pantano della Zittola, high-quality grains, and the barrels for whisky ageing.