GIN SIPSMITH ZESTY ORANGE CL.70

Spring Limited Edition: saffron and chamomile, strictly Made in Tuscany. The pistils of saffron, known and appreciated internationally as "zima di Firenze". The chamomile gives the gin the scents of Tuscan spring. Gradation 43%

Capsicum is the first and only Dry Gin with Pepper Dop from Pontecorvo, 100% Made in Italy, with which you can enjoy a unique drink experience. There are several peculiarities that distinguish this pepper: a sweet, savory and not very sour taste, with a great aroma and an intense vegetable scent. In addition to the Peperone di Pontecorvo, which gives its unmistakable sweet and savory note, we find juniper, dog rose, orange, lemon, wild fennel and mint with their fresh and vegetable touch. Gradation 45%

It is a Mediterranean Gin obtained through the distillation of spices, roots, citrus fruits and flowers grown exclusively in Italy. Distilled by the Targa Ilva family, "DOLCE VITA" was born from the union of passion for the art of distillation and devotion to one's country: Italy. Compatibly with its origins, the "DOLCE VITA" Gin boasts botanicals collected exclusively in Italy. To cite a few: juniper coming directly from Tuscany (Vallombrosa area), sweet orange, bitter orange, lemon, mandarin and pink grapefruit peel originating from Sicily, bergamot and citron from Calabria and lemon and orange blossoms from Campania . Gradation 40%

The ultimate expression of a classic London Dry Gin classic. Bold, complex and aromatic, but rich and balanced, perfect for a Gin and Tonic.The gradation level of 41.6%

Produced in the Coffey column alembic imported from Scotland to Japan in 1963 by the Miyagikyo distillery, the first Nikka Gin is rich in citrus and juniper berries. Clear and transparent to the eye, it evokes intense and fragrant notes of apple juice, lime and orange flowers, with hints of coconut milk and apricot.Alcohol 47%

Distilled in two 100-liter copper stills dating back to the Second World War and 12 "botanical" stills, of which the main ones are: juniper, cumin, bay leaf, hops, caraway and coriander, it enriches and improves its perfumes and aromas over time , thanks to over two years of refinement of the recipe and the use of fresh aromatic herbs that are previously left to infuse for more than 15 days. Cumin, hops and bay leaves are distilled with the "low boiling" technique, in order to enhance the aromatic expression: an olfactory explosion that ranges from juniper to fresh mountain herbs. On the palate it is soft and persistent, the herbaceous aroma is balanced by subtle bitter hints. Gradation 47%

Rich and fragrant aromas of oriental spices, cardamom, cubeb and coriander lead to juniper and fresh citrus peel. The juniper is complemented on the palate by warm, earthy notes of cumin that lead to more peppery spice and ginger with a hint of lemon. A long, elegant and balanced finish, rich in pepper and tasty spices. Gradation 43%

Strong notes of juniper and pine with bright citrus and lingering spice intertwined with green and herbaceous fynbos, all beautifully balanced. On the palate silky with pine and juniper. Spicy sweetness of the grains of paradise and citrus fruits with notes of cardamom and touches of coriander. Bright and composed, with a floral presence of fynbos. Spicy finish with a wonderful balance of earthy fynbos and a blend of juniper and citrus. Gradation 43%