INSULÆ - SICILIAN GIN

Type: Distilled Gin
Manufacturer: Bordiga 1888
Origin: Italy
Temperature: 4 ° -8 ° C
Color: light
Bouquet: aromatic.
Alcohol content: 42% vol
Format: 75 Cl

Botanicals: Juniper Berries, Bitter Orange from Catania, Sweet Orange from Catania, Lemon from Syracuse, Late Mandarin from Ciaculli, Avola Almond, Pistachio from Bronte, Sesame from Ispica, Jasmine, Carob from Ragusa

Two young Sicilians, Alfredo Mineo and Marco Nicosia, are deeply linked to the history and values ​​of their island and firmly believe in its tradition, but also in its power of innovation. With Insulae Gin they wanted to pay homage to the priceless heritage of this land in the center of the Mediterranean, a point of union between East and West with a long history of cultural enrichment thanks to the contamination with Phoenicians, Greeks, Swedes, Arabs, French, Normans, etc. A history and a territory that have shaped the character of the Sicilians and their lifestyle. Insulae Gin is the representation of a new generation of Sicilians who preserve the culture of the island, but reshape it in a modern, innovative and dynamic way. Sicily is Wealth, Class, Luxury: the raw materials, the products of the earth are rough diamonds and this gin wants to be the jewel made from it. Many of the botanicals, all of the highest quality, are grown exclusively in Sicily: Lemon of Syracuse; Sweet and bitter orange from Catania; "Late" Mandarin from Ciaculli; Carob of Ragusa; Ispica sesame; Bronte pistachio; Almond of Noto; Jasmine.

For the base of the distillate, only pure neutral alcohol from Italian cereals and alpine spring water is used. The botanicals, apart from jasmine, are infused individually for a short period in a hydro-alcoholic solution (the duration of the infusion varies depending on the organoleptic characteristics of the botanicals). A bain-marie distillation is then carried out in an ancient copper alembic fueled with wood over a high flame. In this way the distillate takes on a slightly amber color, since the energy supplied by combustion is not constant and also draws solid parts into the distillate that give it its characteristic color. A few drops of jasmine distillate are added after distillation. The gin is brought to an alcohol content of 42% vol. with pure spring water. The mixture thus obtained is gently blended for at least four hours to obtain a totally homogeneous product. The whole must then rest for at least 48 hours, after which it undergoes a first gentle filtration, where only pure cellulose filters are used. The second filtration is carried out after at least another 96 hours of rest, with the use of thicker filters, but always of pure cellulose. After bottling, the Gin rests for two months in the bottle, a period necessary for it to mature and harmonize.