Grain grown on its own land, ground by an ancient mill from 1830, then fermented and distilled inside the mill itself. This is the first locally-sourced distillery in Liguria, ready to produce Moonshine and Whiskey using a system that is unique on the world scene. This is the first locally-sourced distillery in Liguria, ready to produce Moonshine and Whiskey using a system that is unique on the world scene. The idea comes from the Mulino di Sassello 1830, which has chosen to produce a grain distillate with a short and controlled supply chain.
With the right barrels and time, the distillat will become whiskey, but in the meantime it can be consumed without aging, with the name Moonshine. One hundred percent corn, clearly American-inspired, but the line will bear the name of the grandfather of the mill owner today: Signor Camillo.
With this idea, we traveled to the Appalachian mountains in search of ancient Moonshine recipes and to discover a Moonshiner icon, such as Pop Corn Sutton, which, during prohibition, distilled illegally on these mountains.
We traveled to the Appalachian Mountains in search of ancient Moonshine recipes
The Moonshine of the Ligurian mountains is not a traditional product, but “it is certainly a typical product, because it is made only with raw materials from Liguria,” explains Diego Assandri, master distiller. “To make a typical product, it is not enough to process it in a specific place. You have to use local products.
Tradition is one thing; typicality is another, and corn is one of the main typical products of the Ligurian mountains, which, in the past, fed thousands of families.
In the same way that buying alcohol and then processing it and making bitter or gin is not the same as making a Ligurian distillate. You always have to start from the land and the local area, from grain or fruit, fermenting and distilling”.
Stories of grain, flours and fermentation. Continuous innovation using ancient techniques. Flavors unspoilt by technology and chemistry. Since 1830, this ancient mill has used natural millstones to produce fine flours free from fertilizers and pesticides, with the energy of water and the sun.
Stories of grain, flours and fermentation. Continuous innovation using ancient techniques
The bottle is also very traditional: the classic ribbed glass with mechanical stopper found in every refrigerator in Liguria, used for milk, wine, water and oil.
The whole process is tied to Ligurian culture and its particularities. The Distillery will open its doors on 18 September for a celebration in the Antico Mulino, which will be open to visitors from 12 pm to 6 pm for the occasion, together with the distillery.
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