Tag: gins

The Gin Way, the subscription to discover the best Italian gins at home – Italian Cuisine


The best niche Italian gins arrive at home, together with everything you need to prepare the perfect home aperitif. Here is the project of three friends from Brescia dedicated to high quality spirits

There are many passions that the Italians have rediscovered during the quarantine weeks. There are those who remembered the satisfaction of homemade bread, those who dedicated themselves to perfecting new recipes in a gourmet key, those who practically obtained a sort of doctorate in sourdough and similar. And who, instead, preferred to devote himself to the world of cocktails, learning to appreciate, for example, all the quality that can be found in a gin niche.

It is precisely thinking of these new fans of high quality spirits, therefore, that a team of three friends from Brescia, made up of Alessio Maccione, Cesare Zavattaro and Sabrina Sinigaglia, thought of giving life to the project The Gin Way. Subtitle: the new way to drink gin. Yes, new, because it starts from that idea of ​​"all-inclusive kit delivered to your home for a sort of home do-it-yourself" that was so fashionable in the lockdown phase. Those who decide to subscribe to The Gin Way can in fact receive at home – throughout Italy, on a monthly, bimonthly or quarterly basis – a box, containing a tricolor premium gin. But also tonics, garnish, snacks and various decorations to prepare a perfect one appetizer.

"The concept of Home Bar", Said Alessio Maccione, one of the three founders," which leads to making one's own small collection of bottles and then bringing out a particular one, or an unknown one, with friends at dinner at one's home, is a trend that is taking more and more power. In Europe and also in Italy. We are convinced it can be a nice game changer: both for customers looking for news and for producers, for whom it can be difficult to get noticed, know and above all taste .

In Italy, in fact, there are over 500 gin labels, most of which are not particularly well-known outside their production area. An example? Ginpiero, London Dry developed by Gianpiero Giuliano and produced in the Enrico Toro distillery of Tocco da Casauria, in the province of Pescara. A sincere gin, with an interesting spiciness, protagonist – together with a very special sanitizing gel with the scent of juniper berries – of one of the latest editions of the box signed by The Gin Way.

The charge of Italian gourmet gins – Italian Cuisine

The charge of Italian gourmet gins


From the tomato one to the basil one, from the coffee to the chocolate: the gastro-gin are by now a trend of our local distillation that aims at the perfect pairing between cocktails and cuisine

The occasion to taste them was the Roma Bar Show, the event that brought bartenders and labels from all over the world to the capital. But it is in a particular place that it was possible to breathe the air of an all-Italian trend: in the Gin House, dedicated to Italian gin. Everything started in recent years, when the phenomenon of juniper distillate literally exploded. The Gin Tonic has become one of the most drunk drinks in the world and the distilleries that have chosen to enter the market, including our local ones, are increasing day by day. Only in Italy they have already exceeded a hundred percent, but what has emerged in recent times is that Italian gins have chosen their very personal vein: making gourmet gins. With tomato, chocolate, salt, coffee and so on. As confirmed by us Marco Bertoncini, guru of the specialized portal ilGin.it, gastro-gin is already a trend. On the other hand, already the same juniper, which is an essential botany to define its own distillate a gin, is a very present ingredient in Italian gastronomy. Proceeding on the same wavelength, it is sufficient to add other ingredients present in the local kitchen to obtain gins that work very well both alone and in food pairing, or in combination with food.

The eight gins of 400 Rabbits

The bet of the producers of the gin of the 400Conigli line is to make distillates all mono-botanical, in addition to the inevitable juniper that acts as a base and that in this gin comes from Trentino. For now they have reached an altitude of 8: basil, lemon verbena, dogi pepper, lavender, peach, cardamom, rosemary, coffee. Who more or less, all these botanicals are used in the kitchen and these gins are proposed to be drunk both in purity, on the rocks, or with ice, both in mixing. Some of the botanical choices, such as basil, rosemary and coffee, are particularly characteristic of the Italian gastronomic tradition. Last but not least, a nod to the name: the Aztecs believed that there were 400 rabbits to watch over the crops, an incarnation of as many divinities to whom these Venetian distillers obviously voted.

With Tomato: Pomo Gin and Moletto Gin

Two gin and tomato presented in the event. On the one hand, the Sardinian distillery, Pure Sardinia, which had already become known with its Solo Wild Gin, based exclusively on excellent Sardinian juniper. At the Roma Bar Show, this Sardinian distillery has launched its latest tomato product, Pomo Juicy Gin which, thanks to the presence of tomato berries, has a very strong hint of fresh sauce. On the other, the Moletto, a Venetian from its origins, which also has tomato as its characteristic botanical. Both, with an exalting aroma, lend themselves particularly well to mixing, for cocktails that recall the Bloody Mary.

From Salerno the PhD is a gin with cocoa beans

A gin created by a woman, a researcher at the Salerno Medical School. Her name is Rossella Liberti and she started making cookies, to then get to gin. It will look like two worlds apart, but it is chocolate, or better cocoa beans, that unite them very well. At the Roma Bar Show we were able to taste gin and accompany it with small pieces of chocolate cookies and fleur de sel, a revelation. This gin compound, in which there are precisely the Criollo cocoa beans from Domori in distillation, is in fact more suitable to be drunk in purity than in mixing. On the other hand the idea was born precisely from the intention to create a distillate that could be combined with the aforementioned biscuits, overcoming the classic combination of rum & chocolate.

O’ndina and the Ligurian basil

Liguria, basil, the first thought that comes is the pesto. And probably among other things this gin was designed to combine very well with food pairing with pesto-based Ligurian dishes. Certainly there is that this super-premium gin is from Gruppo Campari and it goes without saying that it was designed to withstand the complexity of a Negroni. O’ndina is an elegant gin, which already from the packaging wants to recall the sweet life glamor from the Ligurian Riviera in the Sixties. There is not only the basil of the Grande Verde variety of Genoa among the botanicals, which are 19, but it is the prevailing scent, which gives a magnificent balsamic note.

From Liguria Taggiasco ExtravirGin with olives

First they made olives, then they started distilling, finally they decided to combine the two. In summary this gin was born with the original Taggiasca olives. Heart in the middle between Liguria and Piedmont, Taggiasco is divided between the two valleys that give the scents to the recipe: the Valle Argentina and the Val Susa. In the first the Taggiasca olive is born, which characterizes this gin, in the second the juniper is gathered from the high, fragrant and precious. A bet the distillation of the olives, with the need not to turn out the oily gin, but the result is excellent.

Malfy Gin with Amalfi lemon

This is nothing new, in fact we can say that among the gins listed is perhaps the one that has taken the most foot and that has a more international depth. He marries the version of the story according to which the juniper distillates are not of English origin, but were produced even earlier by the Italian monks, who infused juniper berries in alcohol to take advantage of its beneficial effects. Add to this the Amalfi lemon, one of the most precious products of the Amalfi Coast. A luxurious bottle with silk-screened lemons, an Italian cork and an essential paper label do the rest. Recently, some variants have also been added: orange and "rose" with grapefruit.

First in the Salt of Cervia

Ever thought of a gin with salt? Here comes Gin Primo, from the Romagna soul, which wins with its iodine note to the salt of Cervia. First, in the mythology that his inventors have created around him, he is the classic Romagna lifeguard, likeable and piacione. Lately, however, the "morosa" has been made, which is called Bianchina and is tonic water (it is no coincidence that there is China in its name). And their children will be beautiful gin and tonics.

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