Bugin
The Bugin Gin is a specialty born in Piemonte and represents a true novelty in the world of spirits. It is a creation of Mauro Schiavo, a butcher and bartender, who decided to combine his skills and merge them into a single product, capable of synthesizing and enhancing them in an absolutely original way. Always in love with Gin, Mauro began to study and think about possible pairings between the excellences of Piedmontese meats and the famous spirit from Northern Europe. In his butcher shop Tasta in San Mauro Torinese, a true artisanal laboratory of high-quality meats and cured meats, Mauro Schiavo began to organize themed evenings. His kitchen was thus opened to a small group of enthusiasts to whom he proposed pairings between fine cuts of Fassona veal and Gin & Tonic.
From these first gastronomic experiments between meat and Gin, the desire to go further was born, and he began to think about creating an original Gin, particularly suitable from an aromatic point of view to pair with meat. Thus began the adventure in the world of spirits, with a long preparatory work on the botanicals in search of the most suitable scents and aromas. The very name chosen for the Gin highlights its vocation. The term Bugin derives from the Piedmontese word "bocin" which means veal. After experiments and trials, Mauro Schiavo has defined the selection of nine botanicals: juniper, genepy, arquebuse, artemisia, thyme, yarrow, angelica, tansy, and zedoaria. To emphasize the territoriality of the Gin, all botanicals are zero kilometer, collected from the hills and the Piedmont Alps.
The production process is particularly meticulous. All distillations take place according to the traditional hot method, with a bain-marie still, which allows for very precise temperature control and enables a gentle and highly precise processing. Some botanicals are distilled individually, to enhance their aromatic profile, particularly thyme, which is the characterizing ingredient of the aromatic bouquet. In the final assembly, some decolorized extracts are added, including one derived from the flower of the alpine genepy plant.added some decolorized extracts, including one derived from the flower of the alpine genepy plant. The result is a refined, balsamic, fruity Gin with intense notes of medicinal herbs. It is a perfect spirit to use in the kitchen in combination with high-quality meats, to create marinades or to enhance cooking.
The Bugin Gin is a specialty born in Piemonte and represents a true novelty in the world of spirits. It is a creation of Mauro Schiavo, a butcher and bartender, who decided to combine his skills and merge them into a single product, capable of synthesizing and enhancing them in an absolutely original way. Always in love with Gin, Mauro began to study and think about possible pairings between the excellences of Piedmontese meats and the famous spirit from Northern Europe. In his butcher shop Tasta in San Mauro Torinese, a true artisanal laboratory of high-quality meats and cured meats, Mauro Schiavo began to organize themed evenings. His kitchen was thus opened to a small group of enthusiasts to whom he proposed pairings between fine cuts of Fassona veal and Gin & Tonic.
From these first gastronomic experiments between meat and Gin, the desire to go further was born, and he began to think about creating an original Gin, particularly suitable from an aromatic point of view to pair with meat. Thus began the adventure in the world of spirits, with a long preparatory work on the botanicals in search of the most suitable scents and aromas. The very name chosen for the Gin highlights its vocation. The term Bugin derives from the Piedmontese word "bocin" which means veal. After experiments and trials, Mauro Schiavo has defined the selection of nine botanicals: juniper, genepy, arquebuse, artemisia, thyme, yarrow, angelica, tansy, and zedoaria. To emphasize the territoriality of the Gin, all botanicals are zero kilometer, collected from the hills and the Piedmont Alps.
The production process is particularly meticulous. All distillations take place according to the traditional hot method, with a bain-marie still, which allows for very precise temperature control and enables a gentle and highly precise processing. Some botanicals are distilled individually, to enhance their aromatic profile, particularly thyme, which is the characterizing ingredient of the aromatic bouquet. In the final assembly, some decolorized extracts are added, including one derived from the flower of the alpine genepy plant.added some decolorized extracts, including one derived from the flower of the alpine genepy plant. The result is a refined, balsamic, fruity Gin with intense notes of medicinal herbs. It is a perfect spirit to use in the kitchen in combination with high-quality meats, to create marinades or to enhance cooking.
