Bordiga Gin Smoke

A discreet smoky finish distinguishes Bordiga Gin Smoke from the distillery's clearer Dry bottling. Produced in Cuneo at 42% ABV, it carries a slightly amber colour and the house's familiar combination of juniper and mountain plants. Spice, flowers and citrus frame the smoke, creating a layered profile in which warmth never overwhelms freshness. The result feels darker than Bordiga Gin Dry while retaining the same alpine precision.

Citrus · Spicy · Floral · Earthy

The nose begins with juniper and dry spice, then opens toward flowers and fresh peel. Smoke arrives behind these brighter aromas rather than covering them. It feels closer to a fine toasted or hearth-like accent than to heavy peat, allowing the alpine freshness to remain present. The pale amber tint reinforces the visual impression of warmth, while the aromatic profile retains the clarity expected of a distilled ginDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins.

On the palate, spice and citrus create the first movement. Floral notes soften the middle, then the smoky character lengthens the finish with a dry, savoury edge. At 42%, the texture is rounded enough to carry this darker register without becoming dense. Bordiga proposes a Smoke 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 for the bottle, which makes sense beside bitter orange and vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary; a restrained Gin Tonic offers a lighter reading of the same relationship between citrus, juniper and smoke.

Fill 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 with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, pour 4 cl of Bordiga Gin Smoke and add 10 cl of Fever-Tree Indian Tonic Water. Stir once, add a broad orange peel and three juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary to the glass, then repeat both on a small black plate beside it. The orange peel recalls the citrus side of the gin and its Negroni affinity, while a neutral tonic leaves the smoky finish intact.