Piedmont is stepping into the international arena to challenge traditional European spirits with the launch of its very first homegrown craft whisky distillery. Located in the mountain village of Valgrana, the Silky Vale Distillery is the brainchild of Gabriele Lattanzio (a professor based in Boston) and his partners, Giovanni Aime and Matteo Costamagna.
At the heart of their operation, named "Laboratorio Alchemico 216," sits a highly unique continuous column-filter still, a deliberate departure from traditional Scottish and Irish pot still designs.
"We are exclusively interested in whisky; we won't be making grappa or gin," Aime clarified, highlighting their dedication to a hyper-local supply chain, regional barley, and niche quality over mass production.
Connoisseurs will need a bit of patience, though. By law, the spirit must mature in barrels for three years, meaning the very first sip won't be poured until 2029. In the meantime, the distillery plans to open an experiential tap room this autumn to welcome tourists and build a new culture around Italian-made whisky.