Zu Plun – Currant Grappa Johannisbeere – Distillates Herbs Grappa from The Dolomites – High Quality – Liqueurs and Spirits – Avvenice

$75.66

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 – Currant Grappa Johannisbeere – Distillates Herbs Grappa from The Dolomites – High Quality – Liqueurs and Spirits

The currants brandy Johannisbeere is made of blackcurrants which grow at almost 900 meters above sea level nearby the distillery in Aica di Fiè.

Currant Spirit. Currant spirits are capricious in terms of production, but exceptionally captivating to the nose with their numerous fleeting, fine aromas. The currant spirit by Zu Plun is made using blackcurrants from farming land located not far from the distillery in Fiè allo Sciliar at about 900 m above sea level. Unlike the slightly sour redcurrant, blackcurrants – which are considered exceptionally healthy – contain more of the fruit sugars essential for fermentation. However large amounts of these small fruits are required for the distillate. The fully ripe berries are handpicked and mashed straight after picking. The currant brandy owes to punctilious manual effort in the picking and processing phase its dark fruity tones, where the Cassis notes typical of this fruit type come to the fore particularly well. Leafy-green notes provide extra structure and lightness. This distillate offers a finish with youthful tang, strength and persistence.

Raw Material

Blackcurrants grown in Fiè allo Sciliar

Distillation Method

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

Alcohol Content

42 Vol %

Content

0.35 l

Colour-Clearness

Clear

Nose

Dark and fruity shades with strong notes of cassis typical of the variety

Palate

Intensely fruity, green leaf notes provide additional freshness, structure and lightness

Finish

Persistent, typical present, warm notes of barrique