Rossi Nostromo Gin comes from the Rossi family winery in Vižinada, Istria, and begins with Malvasia spirit distilled eight times. That base gives the gin a direct link to the grape-growing region where it is made. Rossi describes coriander and orange peel, together with rosemary and dried flowers, in its aromatic profile. Blueberry, liquorice and anise appear as quieter impressions on the palate and finish. These details give Nostromo a character that belongs to its place of origin as well as to the familiar world of gin. The house suggests serving it cool, at around 8 to 10 degrees Celsius.

Orange peel gives the first clear citrus point, followed by the greener scent of rosemary. Coriander contributes a warmer spice and the dried-flower note softens their edges. The producer also finds a blueberry-like aroma and a lingering, gently bitter anise quality. Those details make the gin more layered than a simple rosemary-and-orange drink, although the blueberry is an aroma rather than a listed ingredient. The Malvasia base is an unusual production detail for a gin and gives the wine connection a real place in the story. Neat and chilled, the bitter finish becomes easier to follow; with tonic, the orange and herb notes step forward.

Rossi recommends serving Nostromo neat or with tonic, rosemary, orange peel and sometimes a few blueberries. For a first gin and tonic, choose orange and a short rosemary sprig, both placed among the ice; leave a little of each beside the glass. A neutral Indian tonic keeps the rosemary from becoming too perfumed and lets the citrus do its work. Start with a short pour of tonic and add more after tasting so that the late bitterness is not buried. Served cool, the gin also works without garnish, when the progression from grape spirit to herbs and orange is easier to notice. The simple garnish is enough to make this Istrian bottle recognisable without crowding its quieter floral side.