Bordiga Gin Dry

Bordiga distils this 42% Dry GinDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins in Cuneo, close to the Maritime Alps that have shaped the house since 1888. Juniper and mountain plants form a direct, aromatic recipe whose character comes as much from the method as from the ingredients. Production remains limited, using traditional copper stills heated over a wood fire. This small-batchSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary approach gives the gin a clear regional identity and a precise balance between spice, flowers and citrus freshness.

Citrus · Dry · Spicy · Floral

The aroma is intense but orderly. Juniper establishes pine and resin, followed by floral lift, citrus-like freshness and a measured layer of spice. The alpine plants contribute a dry aromatic breadth rather than one easily isolated flavour. Heat from the wood-fired still does not make the spirit smoky; instead, the character remains clear and polished, with the spice acting as structure beneath the brighter notes.

The palate is round at the start, then becomes progressively fresher and drier. Juniper holds the centre while floral and citrus impressions lighten the texture. Spice builds quietly toward a persistent finish, giving the 42% gin enough presence for a MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary or a short stirred cocktail. Bordiga's own Gibson-style preparation points toward a savoury use, but the gin also works well with a neutral tonic when its alpine profile should remain easy to read.

For a simple Perfect ServePerfect serveThe way the producer recommends serving the gin (glass, tonic, ratio, garnish) to show it at its best.Glossary, 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 ice, add 4 cl of Bordiga Gin Dry and 10 cl of Fever-Tree Indian Tonic Water, then stir once. Add a narrow lemon 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 plate beside it. The neutral tonic lengthens the gin without imposing another flavour; the lemon oil brightens its citrus freshness.