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.

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 gin.

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 Negroni for the bottle, which makes sense beside bitter orange and vermouth; a restrained Gin Tonic offers a lighter reading of the same relationship between citrus, juniper and smoke.

Fill a balloon glass with clear ice, 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 berries 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.