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THE GIN FOR MEAT

The first Italian Dry Gin

created for the meat

BUGIN, THE DISTILLATE THAT COMBINES FOOD AND MIXOLOGY

Piedmont is the land of the Piedmontese Fassona beef, which was traditionally paired with red wines. Until Mauro Schiavo, after decades of experience both behind the counter as a barman and as a butcher and manager of his family butcher's shop, began experimenting with themed evenings with fine cuts of Fassona veal combined with gin and tonic.

Initially I used different gin based on the seasoning of the dish.

Then I decided to create BUGIN, the first botanically studied Piedmontese and Italian Gin

to enhance the taste and flavor of the meat.

THE BOTANICALS

Juniper, Genepi, Arquebuse, Artemisia, Thyme, Achillea millefolium, Angelica, Tanacetum and Curcuma Zedoaria, all picked in Mauro’s garden in the countryside, not far from Turin, and in the Piedmontese Alps. 

 

They are the herbs that make the BUGIN intense on the nose, balsamic, aromatic, slightly fruity and dry on the palate. The most persistent perfume is that of thyme, which enriches the distillate with its digestive, anti-inflammatory and anti-fatigue properties.

DISTILLATION AND BOTTLING

After years of trying, Mauro Schiavo has achieved the scent and aroma he wanted to feel in his own distillate. He succeeded thanks to the individually distilled herbs through the hot fill method in a bain-marie still and to the bleached extracts that 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. The blend rests for a month in stainless steel tanks and, at the end, filtration and bottling take place.

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PIEDMONT, IN THE GIN CURED MEATS

The mix between food and mixology finds its fulfillment in gin cured meats, following Piedmontese tradition and, at the same time, challenging it. In the TASTA workshop, only top quality Piedmontese pigs are used. Gin is used at the beginning of processing, before and during salting. And it is here that the herbs of BUGIN do the work for which they were chosen, being perfectly complementary to the flavors of the meat and giving the cured meats a particular and delicate aroma.

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