Zu Plun – Apricot Grappa Marille – Distillates Fruit Grappa from The Dolomites – High Quality – Liqueurs and Spirits – Avvenice^ Spirits

Zu Plun – Distillates from The Dolomites

“It is not necessary to be crazy to distill a great liquour, but it helps immensely”. A 14th-century document already mentioned the Plunhof at Siusi allo Sciliar (Seis am Schlern). In the past, the company was part of the land properties of the Hauenstein Castle and was therefore owned by no less than poet Oswald von Wolkenstein. Yet not even his vivid fantasy might have imagined that world-class and internationally famous fine spirits and fruit liquours would be born here, 1000 metres above sea level.

Today, Zu Plun is the distillery of the Dolomites that makes gins, rhums, liquours and grappas using mountain ingredients. The Dol Gin, made with Dolomitic plants, is certainly the one that best represents this area. There are many traces of this region in this liquour. The one that is probably most suited to the current trends is the Yellow Gin, in which the juniper aroma is enriched with the essence of lemons from the Garda region. The Grenoir is made with pomegranate, and finally the Salz Gin is enriched with salt and oysters.

Our Herbs Grappa

Zu Plun grappa made of Dolomites herbs are of an outstanding sensory quality. They convey charm and spine, their taste is intense and embracing.

Zu Plun – Apricot Grappa Marille – Distillates Fruit Grappa from The Dolomites – High Quality – Liqueurs and Spirits

Apricot grappa made of apricots coming from alpine farms in Venosta with a hint of anise.

Apricot grappa. The mellow fruits from the apricot tree are among the oldest type cultivated and originally come from northern China. They have been grown for centuries in warm and dry locations in Europe, however the best place for them in the Alpine area is the Venosta valley. As a matter of fact the Venosta apricots used by Zu Plun for its apricot grappa are a specific botanic variety which even Austrian distillers are fond of using. To obtain the best apricots the most important element is first of all an optimal ripening point: the fruits have to be dark orange, with marked reddening, and almost ready to fall from the tree. The stones are gently removed and the fruit is mashed right away. This manual effort and precise distillation art are rewarded – with an apricot distillate which has stimulating, pure fruit tones and a subtly fine, distinctive aroma.

Raw Material

Apricots from Venosta mountain farms

Distillation Method

Discontinuous, distilled twice, heated in a water bath using a copper still

Alcohol Content

42 Vol %

Content

0.35 l

Colour-Clearness

Crystal-clear

Nose

Exquisite bouquet of apricots, vanilla and aniseed

Palate

Savoury, tangy fine interplay between sweet and sour notes

Finish

Outstanding, stimulating fruit, mellow finish with a hint of aniseed