Bordiga Gin Rosa

Rosebuds give Bordiga Gin Rosa its pale pink colour and its central aromatic idea. The 42% gin is produced in Cuneo around a clear pairing of juniper and rose. Bordiga's traditional small-batchSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary distillation provides the dry structure; the flower changes the perfume and texture rather than turning the bottle into a sweet pink liqueur. Its presentation is delicate, but the juniper remains essential to the balance.

Citrus · Dry · Floral · Fruity

The aroma opens with fresh rose rather than powdery perfume. Citrus-like brightness appears around the flower, followed by a light fruit impression and the resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary dryness of juniper. The contrast keeps the nose airy: rose occupies the foreground, yet it has a firm botanical frame. There is no heavy vanilla or confectionery note, and the 42% strength gives the floral character enough definition to remain clear over ice.

The palate is fresh and rounded at first, with rose returning in a more fragrant than sugary form. Juniper tightens the middle, while a fine citrus impression brings energy before the persistent floral finish. The gin can soften a Pink NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary, the cocktail suggested by Bordiga, but it also supports a light tonicLight tonicA low- or no-sugar tonic, often sweetened with substitutes. Drier, it brings out the bitterness and the gin.Glossary that leaves the rose recognisable. Its best preparations avoid adding multiple red fruits, which would blur the simple dialogue between flower and juniper.

For the Perfect ServePerfect serveThe way the producer recommends serving the gin (glass, tonic, ratio, garnish) to show it at its best.Glossary, fill a balloon glass with clear ice, add 4 cl of Bordiga Gin Rosa and 10 cl of Fever-Tree Naturally Light Tonic Water, then stir gently. Add one edible rosebud and a narrow orange peel to the glass, then repeat both on a white ceramic plate beside it. Orange oil lifts the floral aroma, while the light tonic preserves the gin's dry, persistent finish.