GIN BUGIN
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Distilled in Piedmont, Italy, with 8 botanicals complementary to those used when cooking meat.
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Enjoy it alone or in cocktails.
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Enhance its flavor to flavor your cuts of meat or in marinades.
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Experiment with combinations at the table and in the kitchen.
THE IDEA
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In 2017 Mauro Schiavo, barman and butcher, begins to experiment with themed evenings with fine cuts of Fassona veal combined with gin and tonic at TASTA, butcher's shop with evening cuisine near Turin, in Piedmont.
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With the desire to create an ideal distillate to be paired with cuts of meat, he dedicates several years to the choice of botanicals: Juniper, Genepy, Artemisia, Thyme, Achillea Millefoglie, Angelica, Tansy and Zedoaria.
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He called it BUGIN, inspired by the word "bocin" which means "calf" in Piedmontese.
DISTILLATION
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BUGIN (45% vol) is a compound gin. Some herbs are distilled through the hot fill method in a bain-marie still and a few bleached extracts are added to the finished product. One of these extracts is obtained from the flower of the alpine genepi plant to give the distillate a floral and non-invasive note.
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The blend rests for a month in stainless steel tanks and, at the end, filtration and bottling take place.
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Intense on the nose, balsamic, aromatic, slightly fruity and dry to the palate. The most persistent perfume is that of thyme.
KITCHEN AND FOOD PAIRING
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BUGIN gin gives its best in food pairing. Thanks to its herbs, which are rarely used in cooking, it is complementary to the tastes of meat.
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Used during cooking, it makes meat dishes, such as roast or sliced meat, unique, and is ideal for both marinating and cooking.
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Used in mixing cocktails, BUGIN is a versatile gin. It releases its aromatic notes already in a simple gin and tonic with tonic water.
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