Local historians of the Nardini distillery, founded by Bortolo Nardini in 1779 and located on the eastern bank of the Ponte Vecchio (or Ponte degli Alpini) of Bassano del Grappa, are once again accessible to the public and transformed into a museum.
The historic premises of the Nardini distillery reopen to the public
In the historic rooms, distributed on several levels and used until 1960, visitors can experience a authentic journey through time, right from the entrance which hosts the'Ancient Nardini Grapperia, located at the beginning of the Ponte Vecchio and listed among the Historic Places of Italy.
During the guided tour, guests can explore rooms that recall the family's history Nardini in every corner, with a view of the Brenta and the Bridge included. The latter are connected to each other and to the distillery through historical events, such as the floods of the river, whose signs are still visible on the walls.
As a museum, the various equipment that has been used over time is on display, from Steam distiller from 1860 to the rectification columns, to the oak barrels, to the ceramic stove stube typical of the Alpine territories of Trentino Alto Adige, Austria and Germany. Visitors discover, through these visits, the secrets of the first distillery in Italy, as well as various insights into the world of spirits.
After visiting the different rooms, guests can participate in a guided tasting of iconic products like the Grappa Nardini, the Grappa Reserve, L'Cedar Water and the Noodle, a liqueur with floral nuances and spicy notes born at the end of the 18th century together with various cuts of the jars that contained the Nardini products.
Some historical notes on the distillery and the relaunch of grappa cocktails
The history of the family Nardini encompasses passion, dedication to the territory and commitment to quality. The Nardini distillery, founded as previously mentioned by Bortolo Nardini in 1779, it is the oldest in Italy.
In the mid-eighteenth century, distillers moved around with mobile stills to process the grape marc on behalf of the farmers and Bortolo, engaged in this profession, settled in Bassano Veneto (today's Bassano del Grappa), understanding the value of this city as commercial hub between the Republic of Venice, Trentino and Austria.
He then decided to buy the “Osteria al Ponte”, today's Grapperia Nardini, on the Ponte Vecchio and install, in the rooms below, a fixed still to collect the grape marc – including Cabernet, Merlot, Pinot Noir, Pinot Grigio, Pinot Bianco and Glera (Prosecco) – from local farmers and to produce grappa.
The production site with grappa factory remained active until 1980, when production was transferred to new premises on the outskirts of Bassano del Grappa where, in addition to there being a complete laboratory for analysis of grape marc and distillate, the technique of was used low temperature steam vacuum distillation, introduced already in 1963 for preserve the aromas of the grape marc.
In 2004, to celebrate the company's 225th anniversary, Bubbles, work of the architect Massimiliano Fuksas conceived as a welcoming space for visitors and enthusiasts to promote the culture of grappa and further strengthen the bond with the territory.
Nardini then, in 2006, published the first edition of the Grappa Handbook, a manual that collects grappa-based cocktail recipes created by renowned national and international bartenders.
Grappa-based cocktails can be tasted inside the Garage Nardini Osteria and Cocktail Bar, opened in 2017 and destined to become a point of reference in Bassano del Grappa.
The drinks are accompanied by a gastronomic proposal that enhances local raw materials, curated by the chef Simone Brizzolari.
At the Garage they present the Evergreen created with Nardini products and served by the bartender Nicholas Scattola, such as the American Nardini, the Bassano – Torino, the iconic Half and a half with soda and lime zest, Cedro Spritz and Cedro & Tonic with theCedar Water, the Negrini Cocktail, the Bassano Mule, the Almond Sour And WIND, the first grappa-based cocktail recognized by the IBA in 2020. Here is his recipe:
45 ml Nardini White Grappa
22.5 ml apple syrup
15ml Honey Mix
15 ml Chamomile Cordial
10 ml Egg white – optional –
With its preparation:
Put all the ingredients in a shaker with ice and shake. Finally strain into a low tumbler glass with ice.
While, as regards the current drink list, Maracaibo, contains several twist as Sea force nine, a Daiquiri twist, or Gorgeous Queen, a twist Mai Tai and again Zaza, twist Rum Cooler.
