Animo: Piedmont explores whisky
Mazzetti d’Altavilla brings together toasted barley, vanilla and a lingering tannic finish.
Barley in Otto Wilhelm Thomé’s 1885 flora: the grain before fermentation, distillation and maturation. Public domain.
Otto Wilhelm Thomé · Image source · Public domain
A new direction for a distilling family
Mazzetti d’Altavilla, distillers since 1846, introduced Animo in 2024 as its own interpretation of whisky. The project takes the house beyond its familiar grappas. Its Italian name suggests courage; read backwards it becomes Omina, omens. For the producer, that wordplay expresses a tradition willing to explore a new direction.
More than three years in the Barricaia
The whisky spends more than three years in selected woods in the family’s Barricaia at Altavilla Monferrato. The producer describes a long period of development and experimentation before release. Maturation helps build the spirit’s structure and aromatic complexity, giving the grain a broader setting in which to develop its character.
Grain, pastry and texture
The official notes describe a broad nose of yeast and gentle toast, moving towards vanilla and pastry. On the palate come toasted barley, intense vanilla and an extremely persistent tannic finish. At 48% ABV, warmth and structure sit alongside these flavours. The tannic ending is a useful guide for drinkers seeking a whisky with definition.
Choosing a glass
Our measure is 4 cl. Look for woody, vanilla, toasted grain or tannic when searching. The long finish is central to Animo’s style, rather than a passing aroma at the start.
Sources and further reading
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