A bit of history
The name ‘Bugin’ comes from the Piedmontese dialect term for ‘calf’. This simple name manages to encapsulate the entire history of the brand.
In fact, Mauro Schiavo, a butcher and barman from Turin, began experimenting with themed evenings to combine cuts of meat with gin and tonic. From these proposals he began his journey to study and create a craft distillate that would perfectly match the cuts of meat, with a delicate but enveloping aroma and flavour.
The Gin Bugin is a compound gin in which the botanicals are individually heat distilled to obtain the most intense nuance for each of them. The mixture rests in stainless steel tanks and is then filtered and bottled.
This balsamic and pleasantly fruity gin is used in the processing of Bugin’s charcuterie: salami with gin.
An innovative proposal that follows in the footsteps of tradition and the typical raw materials of Piedmont.
The selection of charcuterie with gin is a unique sensory experience, thanks to the aromas and scents of Bugin Gin.