Vapore is an Istrian distillery from Ferenci near Vižinada, born from the family tradition of distillation and the desire to approach the well-known tastes of Istria in a modern way. Located in a former wine cellar, just a few kilometers from the historic Parenzana route, the distillery builds its story precisely on the connection with the region from which it comes - its vineyards, herbs, fruits and long tradition of brandy production.

At the center of the production are two handmade copper cauldrons where traditional distillation is combined with modern technology and precise control of every step of the process. The basis of a large part of the portfolio is its own comovica made from Malvazia pomace of Istria, while Vapore finds most of its herbs and other raw materials in Istria. Today, the Vapore portfolio consists of 11 products: Komovica, Komovica Barrique, Travarica Barrique, Biska, Erba Luigia, Teranino, Suha Smkva, Lešnjak, Pelinkovac, Limoncello and Orancello. From pure and aged brandies, through herbal and bitter distillates to fruit and citrus liqueurs, each product represents a different interpretation of Istria and the Mediterranean. Among the flagship products, Teranino, which already won a number of domestic and international awards in its first year of production, Erba Luigia as one of the most original signatures of the distillery, and Pelinkovac, a modern interpretation of the traditional Croatian bitter liqueur, stand out.

The name Vapore, the Italian word for steam, connects the two worlds that define the brand. Steam once powered Parenzana's locomotives and connected Istrian places, people and products, and today it is the key element of distillation in the copper boilers of Vaporea. That link between local heritage and modern craftsmanship is summed up in the brand's slogan - "Steam that moves."

What sets Vapore apart is not just what's in the bottle, but how it gets there: local raw materials, controlled fermentation, carefully managed maceration, double distillation and decisions that still rely on the knowledge and sensory judgment of the distiller. The goal is not to produce the most intense flavor, but to preserve the character of each raw material and translate it into a distillate that clearly speaks of the place it comes from.