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. Location: 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.
GIN CURED MEATS
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They are the first and only gin salami and cold cuts on the market.
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In our TASTA workshop, only top quality Piedmontese pigs are used. In cured meats such as cooked and raw salami, the BUGIN is placed inside the dough.
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4 of them are made with Gin Tonic, Spritz, Turin Red Vermouth and Martini Cocktail.
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In seasoned products, such as loin or coppa, BUGIN is used at the beginning of processing, then during salting and flavoring.
COCKTAIL RUBS
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The botanicals of gin BUGIN in six mixes of salt, spices and herbs to massage meat, fish, fruit or vegetables before cooking them. After cooking, you can smell aromas and flavors of Gin Tonic, Negroni, Martini Cocktail, Spritz, Gin Mule and Mojito.
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The first and only artisan rubs that combine the worlds of mixology and barbecue!
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Perfect for all types of meat, in long or short cooking, on the barbecue, in the oven or in a pan.
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They contain neither alcohol nor dyes nor preservatives.
COCKTAIL BBQ SAUCES
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The first and only American-style barbecue sauces that bring together the worlds of mixology and barbecue.
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Produced by BUGIN in Piedmont, Italy, with recipes of herbs, spices and top quality ingredients to recreate the aromatic notes of the most iconic cocktails.
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They contain neither alcohol nor preservatives.
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