ginferno


Bugin Italian Dry Gin Recipes

10.0
1 Reviews
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Bugin Italian Dry Gin
+ Swiss Mountain Spring Rosemary Tonic Water + Rosemary
9.6
4 Reviews
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Bugin Italian Dry Gin
+ Mistelhain's DASTONIC Trend Tonic Water + Rosemary
8.8
2 Reviews
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Bugin Italian Dry Gin
+ Schweppes Indian Tonic Water
8.6
4 Reviews
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Bugin Italian Dry Gin
+ Thomas Henry Botanical Tonic + Rosemary + Thyme
8.6
4 Reviews
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Bugin Italian Dry Gin
+ GOLDBERG & Sons Bone-Dry Tonic + Rosemary
8.2
2 Reviews
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Bugin Italian Dry Gin
+ Double Dutch Skinny Tonic Water + Ginger
7.5
9 Reviews
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Bugin Italian Dry Gin
7.4
1 Reviews
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Bugin Italian Dry Gin
+ Fever-Tree Mediterranean Tonic Water + Rosemary
7.3
2 Reviews
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Bugin Italian Dry Gin
+ Fever-Tree Premium Indian Tonic Water + Cinnamon Stick + Orange Dried
7.3
1 Reviews
J34oOqgFlWumpJiafeyr
Bugin Italian Dry Gin
+ Double Dutch Skinny Tonic Water + Grape White


With its nine herbs all picked in the Piedmontese Alps and in the countryside near Turin, BUGIN is an ideal gin to be paired with cuts of meat: it’s the first and only one to be botanically created for that. Juniper, Genepi, Arquebuse, Artemisia, Thyme, Achillea millefolium, Angelica, Tanacetum and Curcuma Zedoaria, all picked in Mauro’s garden in the Piedmontese countryside and Alps. They are the herbs that make the BUGIN intense on the nose, balsamic, aromatic, slightly fruity and dry on the palate. The most persistent perfume is that of thyme, which enriches the distillate with its digestive, anti-inflammatory and anti-fatigue properties. Used in mixing cocktails, BUGIN is perfect for food pairing. It can be used for both marinating and cooking. If put to the test, it knows how to make special meat dishes such as arrosto (roast) or tagliata (sliced steak). The mix between food and mixology finds its fulfillment in BUGIN gin cured meats.

Product Details

EU Classification:  
GIN
Commonly Used:  N/A

Country of Origin: Italy

Company: Schiavo Srls

Distiller: Schiavo Srls

Alcohol Percentage: 45.0%


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