From Asiago to the world: 150 years of distillation history
The history of the Antiche Distillerie Riunite begins in 1868 on the Asiago plateau in the Venetian Alps. There, the pharmacist and chemist Giovan Battista Rossi founded a distillery that soon became known as the highest of its kind in Europe. Rossi initially distilled elixirs and herbal essences for spa guests in the region — artisanal work based on deep botanical knowledge. The quality standards paid off early: in 1904, the house received the Gran Medaglia d'Oro as well as the Grand Prix in Paris, two of the most prestigious awards for spirits at the time.
Over a hundred years after its founding, Francesco Dal Toso, himself a distiller with almost seven decades of professional experience, wrote the next chapter. In the early 1990s, he acquired the Rossi d'Asiago brand, including the recipes and production techniques that had been passed down since 1868. This acquisition resulted in the current corporate structure: Antiche Distillerie Riunite, based in Ponte di Barbarano in the province of Vicenza, which has since managed the two house brands Rossi d'Asiago and Valbruna under one roof.
Craftsmanship and botany: How distillation is done in Ponte di Barbarano
The distillery is located in the valley between the Dolomites and Venice — an area that brings tradition in dealing with alpine herbs. The Dal Toso family has made this heritage the core of their way of working: original recipes from the 19th century form the basis, but are brought into dialogue with modern production techniques. Raw materials are carefully selected, and the infusion and distillation processes follow traditional artisanal procedures.
For the Sambuca line, this means specifically: the heart of every batch is a distillate from a star anise infusion, supplemented by 17 carefully coordinated herbs and spices. This composition is not just tradition — it is the result of decades of recipe maintenance. The company sees the further development of existing formulas as part of its identity: the classic remains recognizable, but is gradually recalibrated for today's palates.
Antica Sambuca and a range with attitude
The flagship of the house is the Antica Sambuca line, which is distributed in more than 50 countries. The Antica Sambuca Classic shows the distillery's skill most clearly: clear color, intense star anise note, a soft, full-bodied body with a spicy herbal finish. Neat, on ice, or as a Caffè Corretto — all three variants work because the base is right.
In addition, there is the Antica Sambuca Coffee with a distinct roasted note, a licorice variant with sweet-spicy depth, and a raspberry interpretation that sets fruity accents against the classic anise profile. Each variant works with the same distilled foundation but brings other botanicals to the fore — this keeps the range coherent without repeating itself. Anyone who previously only knew Sambuca as house pour will find here a distillery that treats the genre with artisanal seriousness.
