Bixtro
The Bixtro in Robbio, a small locality in the province of Pavia, born as a bar restaurant, has become in a few years a true temple of Gin, a pilgrimage destination for enthusiasts of this distillate. The offering of this venue indeed includes a choice of over 50 different Gins to mix with 6 different tonics. The founder and the soul of this place is Maurizio Bertaia, assisted by the barladies Giulia Paglini and Giulia Taffelli with whom, after over 3 years of experimentation, he has managed to fine-tune and create an innovative distillate. It is a dream come true, now at the beginning of its story, destined to become a myth and to revolutionize the idea and production of Italian Gin.
After the first exciting experiments, Maurizio Bertaia met a small distiller from Varese from which the idea was born to perfect the production and selection of botanicals by adding rice produced in Lomellina, an area populated by vast rice paddies. It is an idea inspired by some expressions coming from Japan, capable of uniting delicacy, elegance, and aromatic depth in a sip. To the 12 botanicals that make up the recipe, including juniper, cardamom, coriander, licorice, and lemon peel, rice aroma from the famous company Riso Gallo has been added, which has its headquarters right in Robbio and is today one of the largest and most well-known rice mills in Europe, along with a small percentage of Gioiello rice from Risi Preziosi.
The Gin Rixo by Maurizio Bertaia is a distillate made in Lomellina, as defined by its inventor. It is produced in London Dry style from alcohol derived from Italian wheat using the Vapor Infusion system for 24 hours, meaning with infusion of the botanicals on the surface of the distillate. The rice is instead left to infuse for 48 hours. Production volumes are very limited and consist of small batches of 100 bottles, to ensure quality and continuity. Therefore, it is a Gin available in limited quantities that is making a lot of noise about itself and is becoming well-known among enthusiasts with great success.
The Bixtro in Robbio, a small locality in the province of Pavia, born as a bar restaurant, has become in a few years a true temple of Gin, a pilgrimage destination for enthusiasts of this distillate. The offering of this venue indeed includes a choice of over 50 different Gins to mix with 6 different tonics. The founder and the soul of this place is Maurizio Bertaia, assisted by the barladies Giulia Paglini and Giulia Taffelli with whom, after over 3 years of experimentation, he has managed to fine-tune and create an innovative distillate. It is a dream come true, now at the beginning of its story, destined to become a myth and to revolutionize the idea and production of Italian Gin.
After the first exciting experiments, Maurizio Bertaia met a small distiller from Varese from which the idea was born to perfect the production and selection of botanicals by adding rice produced in Lomellina, an area populated by vast rice paddies. It is an idea inspired by some expressions coming from Japan, capable of uniting delicacy, elegance, and aromatic depth in a sip. To the 12 botanicals that make up the recipe, including juniper, cardamom, coriander, licorice, and lemon peel, rice aroma from the famous company Riso Gallo has been added, which has its headquarters right in Robbio and is today one of the largest and most well-known rice mills in Europe, along with a small percentage of Gioiello rice from Risi Preziosi.
The Gin Rixo by Maurizio Bertaia is a distillate made in Lomellina, as defined by its inventor. It is produced in London Dry style from alcohol derived from Italian wheat using the Vapor Infusion system for 24 hours, meaning with infusion of the botanicals on the surface of the distillate. The rice is instead left to infuse for 48 hours. Production volumes are very limited and consist of small batches of 100 bottles, to ensure quality and continuity. Therefore, it is a Gin available in limited quantities that is making a lot of noise about itself and is becoming well-known among enthusiasts with great success.
