Engine - Paolo Dalla Mora
The Engine Gin presents itself as an appealing and innovative expression of the Italian territory, destined to succeed. It lends itself to being the star of the mixing world, for preparing Gin Tonic or Fizz. The producer also recommends it on the rocks, with a few ice cubes and, perhaps, garnished with a sage leaf.
the cold compound method, typical of Italian liqueur tradition. In order to ensure perfect aromatic extraction, a delicate low-temperature vacuum distillation is also employed, made possible by a state-of-the-art rotary evaporator. The Piedmontese liqueur tradition, represented by the ingredients and the cold maceration technique, thus combines with a production practice that is not without originality and high technological value.The Engine Gin presents itself as an appealing and innovative expression of the Italian territory, destined to succeed. It lends itself to being the star of the mixing world, for preparing Gin Tonic or Fizz. The producer also recommends it on the rocks, with a few ice cubes and, perhaps, garnished with a sage leaf.
The Engine Gin presents itself as an appealing and innovative expression of the Italian territory, destined to succeed. It lends itself to being the star of the mixing world, for preparing Gin Tonic or Fizz. The producer also recommends it on the rocks, with a few ice cubes and, perhaps, garnished with a sage leaf.
the cold compound method, typical of Italian liqueur tradition. In order to ensure perfect aromatic extraction, a delicate low-temperature vacuum distillation is also employed, made possible by a state-of-the-art rotary evaporator. The Piedmontese liqueur tradition, represented by the ingredients and the cold maceration technique, thus combines with a production practice that is not without originality and high technological value.The Engine Gin presents itself as an appealing and innovative expression of the Italian territory, destined to succeed. It lends itself to being the star of the mixing world, for preparing Gin Tonic or Fizz. The producer also recommends it on the rocks, with a few ice cubes and, perhaps, garnished with a sage leaf.
