[ Our taste.
impress your friends. ]
At the first taste, the swift olfactory impact of the citrus and fresh notes slowly evolves towards the warmer elements of wormwood and almond.
The distinctive note of bergamot adds depth without compromising Gin PiùCinque versatility in mixology.
[ Our ten
Mediterranean, fresh and incredibly aromatic, it’s loaded with antioxidants, it helps digestion and eventually it treats hangover. We recommend enjoying Gin PiùCinque and tonic water with the addition of one fresh sage leaf.
Citrusy and lemony at first, its added herbaceous and balsamic character makes Gin PiùCinque trademark flavour.
Balsamic, intense and pungent, Juniperus Oxycedrusis grows in cold and tempered areas of the northern hemisphere. There is no gin without Juniper.
It was traditionally used both as a medicine to treat dyspepsia and parasitic infection and for the preparation of Absinthe and traditional genepis and amari.
Originally from Asia, centuries ago this plant found its ideal territory to thrive and become part of the local flora and diet in southern Italy, Sicily in particular.
This root’s sweet and pungent aromatic note makes it a staple ingredient in both English and European liquors.
Curcuma zedoariais a perennial herb of the Zingiberaceae family and adds spiced, earthy notes to Gin PiùCinque flavour palette.
In order to ensure maximum aromatic charge, farmers must wait three years before harvesting the plant.
The seeds of this biennial plant from the Apiaceae family have digestive and stimulant properties and starting from the second year of germination, they are used for gin production.
These Mediterranean fruits are traditionally employed as an ingredient in both cuisine and distillation due to their ability to add depth and layers to any flavour.