Ponza Dry Gin
Ponza Dry Gin is a project started in Ponza, a volcanic island in Lower Lazio, with the idea of capturing and conveying in the bottle the scents of this enchanting seaside location. The founders of Ponza Dry Gin are Alessandro Flandina, Daniele Iorio, and Ivan Arduini, three partners who created this production reality with the intention of making the first gin from the island of Ponza.
Ponza Dry Gin is produced from a selection of numerous botanicals mainly harvested on the island of Ponza, including wild fennel, lemon, cardamom, coriander, angelica, and the essential juniper, with an addition of sea salt from the island. The so-called compound method is used in the processing, which involves the cold mixing of the infusions with neutral alcohol, without a new distillation. In particular, pure neutral grain alcohol and distilled water are used for the base of the distillate. The two main botanicals used are lemon and wild fennel, both of organic origin and coming fromthe island of Ponza. Following the infusion, these botanicals are distilled in a simple copper still over direct heat, and the base distillate produced in this way is mixed with the rest of the ingredients. After a short maturation period, filtration and dilution operations are carried out up to 42% alcohol by volume, followed by the final addition of sea salt.
Tasting Ponza Dry Gin is like immersing oneself in the environment of the island, with its turquoise sea and rocky promontories dotted with Mediterranean scrub. This gin is rich in fresh citrus aromas and herbal balsamic flavors, with a salty touch adding further character. The very appearance of the bottle, made entirely of recyclable glass, recalls the color of the blue and crystal-clear water that covers the beaches of Ponza. The suggested cocktail variations from Ponza Dry Gin are the Ponza-Negroni, Ponza Tonic, and Cala Feola Acqua.
Ponza Dry Gin is a project started in Ponza, a volcanic island in Lower Lazio, with the idea of capturing and conveying in the bottle the scents of this enchanting seaside location. The founders of Ponza Dry Gin are Alessandro Flandina, Daniele Iorio, and Ivan Arduini, three partners who created this production reality with the intention of making the first gin from the island of Ponza.
Ponza Dry Gin is produced from a selection of numerous botanicals mainly harvested on the island of Ponza, including wild fennel, lemon, cardamom, coriander, angelica, and the essential juniper, with an addition of sea salt from the island. The so-called compound method is used in the processing, which involves the cold mixing of the infusions with neutral alcohol, without a new distillation. In particular, pure neutral grain alcohol and distilled water are used for the base of the distillate. The two main botanicals used are lemon and wild fennel, both of organic origin and coming fromthe island of Ponza. Following the infusion, these botanicals are distilled in a simple copper still over direct heat, and the base distillate produced in this way is mixed with the rest of the ingredients. After a short maturation period, filtration and dilution operations are carried out up to 42% alcohol by volume, followed by the final addition of sea salt.
Tasting Ponza Dry Gin is like immersing oneself in the environment of the island, with its turquoise sea and rocky promontories dotted with Mediterranean scrub. This gin is rich in fresh citrus aromas and herbal balsamic flavors, with a salty touch adding further character. The very appearance of the bottle, made entirely of recyclable glass, recalls the color of the blue and crystal-clear water that covers the beaches of Ponza. The suggested cocktail variations from Ponza Dry Gin are the Ponza-Negroni, Ponza Tonic, and Cala Feola Acqua.
