Moletto Gin

Moletto Gin comes from Moletto Società Agricola in Motta di Livenza, in the Veneto. The producer brings a winegrower’s attention to raw material and place into a spirit built on selected cereal alcohol. Distillation takes place in old copper stills, and the gin is reduced with spring water from the Dolomites before bottling at 43% ABV. Its central idea is unusually concise: juniper from the Mediterranean scrub and the Alps meets tomato.

Spicy · Fruity · Herbal

These two botanicals give the recipe its identity. The two juniper origins provide pine, resin and a dry backbone with different shades of warmth and freshness. Ripe tomato adds fruit, green savouriness and a gentle acidity, giving the gin a culinary character without turning it into a flavoured tomato drink. Aromas recalling rosemary, mint, basil, citrus and balsamic herbs widen the profile around that precise meeting of juniper and tomato.

The nose opens with juniper, then moves toward ripe tomato and green Mediterranean impressions.

On the palate, the cereal base and Dolomite water give a clean frame for resin, fruit and savoury freshness. Tomato appears as both ripe flesh and leafy greenness, while the juniper keeps the structure dry and recognisably gin-led. The finish combines balsamic pine, a touch of spice and the lingering impression of tomato skin and herbs.

A Mediterranean tonicMediterranean tonicA tonic with less bitterness and sugar, scented with herbs and citrus (rosemary, thyme, lemon). It leaves more room for the gin's botanicals.Glossary is the natural companion. Pour 5 cl of Moletto Gin over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary in a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary, add 12 cl of Fever-Tree Mediterranean Tonic Water and garnish with one small cherry tomato and a single basil leaf. The garnish translates the gin’s culinary profile without adding sweetness. Keep both elements modest so that juniper remains the centre and tomato supplies a fresh savoury accent rather than the entire flavour of the glass.