The first rum distilled locally in the Dolomites
It was only a matter of time until our creative master distiller at Plunhof created a distillate unlike any other ever made in South Tyrol. The first rum ever distilled in the Dolomites is really special. The molasses makes its way here to Sciliar Mountain first taking a long trip around the world. Thickened sugarcane juice is shipped in giant containers Hawaii to Hamburg, and there to Amsterdam. We are then able to order smaller amounts Amsterdam.
Plunhof's rum has been a real success due not only to its extraordinary origin but also to its outstanding quality. The very dry spirits are manufactured without added sugar and stored in oak barrels the Austrian province of Burgenland, which were previously used in the manufacturing of sweet wines.
This is why our rum has been awarded a silver medal at the IWSC Tasting (The International Wine & Spirits Competition) in London, which attests to the competitive ability of our product, not only in our regional niche, but also on the international stage.
Stylistics: The pure variety of rum is manufactured without added sugar or flavors and smells of the aromas of leather, tobacco, dried fruits, and sultanas. It tastes mild and "feinherb" (on the dry side).
Fresh and sweet flavour, tipical wood notes, light resinous aroma. Intensive and very long finish.
Excellent to garnish icecream or desserts, extraordinary to beer. Obtaind a careful selection of hazelnuts. After beeing lightly roasted, hazelnuts are crumbled and finally added to a special bled of dryed roots. The balanced dosage as well as all of the natural elements characterise this liqueur's unique taste. Perfect for any occasion. Serve cool.
For the production of this liqueur, we various herbs deriving our wildflower meadows, which are sited at the altitudes of 1000 to 1300 meters. The herbs are left to infuse for approximately 45 days: the infusion is cold so that the active ingredients and properties of the raw materials could be preserved. The scent of this infusion is reminiscent of that one of the freshly harvested hay, and the taste is intense, herbaceous and persistent.
Cut cheese bovine raw milk, Appearance: matured in bees' wax, Aroma: fruity - nectar - white chocolate, Flavour: strong aftertaste, Consistency: dry, Maturation: 3 months, bees' wax
Blue cheese bovine raw milk, Appearance: light grey natural rind, Aroma: woods, Flavour: mushrooms - tasty, Consistency: fondant, Maturation: 2 monts in the natural cellar.
Cut cheese bovine raw milk; Appearance: brown bark, improved with liquorice; Smell: stimulating - liquorice; Taste and aroma: spicy - intensely; Consistency and structure: softy - melting; Maturation: approx. 90 days