Italy’s whisky scene has welcomed a remarkable new arrival with the debut of the first whisky from Il Signor Camillo, an ambitious farm-to-glass project born in the heart of the Ligurian mountains, within the UNESCO-recognised Beigua Geopark.
Produced entirely from spelt, an ancient grain deeply connected to Italy’s agricultural heritage and still rarely encountered in whisky production, the spirit represents a distinctly Italian interpretation of whisky, shaped by terroir, local craftsmanship, and a profoundly agricultural philosophy. Officially unveiled to the public on 17 May 2026, the inaugural release had already attracted international attention months before reaching the market. At the World Whiskies Awards 2026, it received a Gold Medal and was named Category Winner in the Italian Single Cask Single Grain category, placing it among the leading whiskies of its style worldwide.
Behind the project is Diego Assandri, master distiller and fifth-generation member of a family of millers and farmers. The distillery itself is housed within the historic waterwheel-powered mill founded in 1830 in the village of Sassello, which has been owned by the Assandri family since 1845. Alongside flour production, Assandri decided to venture into distilling, driven by his passion for whisky.
“We have finally presented a spirit that fully represents our vision of innovation and our connection to the territory,” says Assandri.
That connection to place, and the selection of cereals shaped by the family’s longstanding background as millers, lies at the very heart of Il Signor Camillo’s production philosophy. The distillery works exclusively with unmalted grain cultivated by the Assandri family on the surrounding Ligurian hills, around 500 metres above sea level and only a few kilometres from the coast.
“It is a very particular microclimate,” Assandri explains, “shaped by the sea winds we call marinazzo in our local dialect, and that has a direct influence on the character of the cereals we cultivate, adding structure and savoury character.”
Equally central is the use of traditional stone milling, a practice Assandri’s family has preserved for generations. “It has always been part of our tradition,” he says. “It is a method that is gradually disappearing, but one we believe preserves the grain’s aromatic profile far better than modern industrial milling. When we decided to produce whisky, it felt natural to continue working in the same way.”
“We also wanted to create a whisky that felt entirely Italian. As malt is not part of our tradition, we chose to work with ancient Italian grains,” he adds.
The decision to use spelt was inspired both by its historical significance, having once been a staple of the Ancient Roman diet, and by its distinctive character. Having grown up in the family mill alongside his father Rinaldo and grandfather Camillo, after whom the whisky is named, Assandri developed a deep understanding of cereals long before turning to distillation.
“Spelt is characterised by a remarkable natural sweetness,” he explains. “We chose not to malt it because we wanted the grain itself to remain at the centre of our final product. The alcohol yield is lower, but we believe this preserves its full spectrum of flavours.”
According to Assandri, the release may also represent a world first. “While spelt has been used before, albeit very rarely, I am not aware of any whisky produced entirely from unmalted spelt. For us, it represents the complete realisation of our vision.”
Production relies on local spring water, while fermentation lasts between three and five days before the wash undergoes double distillation: first in a bain-marie copper pot still and then through batch distillation in a column still. The spirit is then matured for three years and six months in new French oak barriques crafted by Botti Gamba, one of Italy’s most respected cooperages. According to Assandri, maturation, which will likely remain relatively short even in future releases, is intended to complement the spirit without compromising the identity of the original distillate.
The resulting whisky combines elegance with a deeply artisanal character. On the nose, it reveals notes of poached pear, citron zest, biscuits, and soft vanilla, followed by delicate hints of nutmeg. The palate brings a more pronounced spice profile alongside with herbal notes, followed by rich vanilla and returning sweet orchard fruit character.
The whisky launch marks the natural evolution of a journey shaped by years of study and apprenticeships undertaken by Assandri across the United States, South Africa, and Ireland, before the release of Il Signor Camillo Moonshine in 2022. Widely regarded as Italy’s first moonshine project, it received Gold Medals at the World Whiskies Awards for four consecutive years.
Produced exclusively from a local variety of corn cultivated in Sassello for centuries, the Moonshine collection — including the classic expression, a version infused with chips from old casks, and another enriched with local chinotto citrus and honey — introduced drinkers to the Assandri family’s approach to grain, terroir, and distillation. The distillery's work was recently celebrated in the World Drinks Awards 2026, when the Moonshine Chinotto e Miele was named World's Best Grain Spirit.
Il Signor Camillo Whisky (41.5% ABV, RRP €179, 50cl) is available now via ilsignorcamillo.it.
