Buongiorno cosa VI ha spintI a creare DEMONGIN? Quando nasce? Avete esperienza nel settore o è il primo prodotto?

Buongiorno Gabriele

La passione per il prodotto è l’illusione di creare un prodotto unico e esclusivo. Il master distiller ha esperienze nel settore da anni.

Sei produttori diretto o Vi affida a distillerie esterne?

Produttori diretti con ricette uniche e alambicchi brevettati

Ci date dei consigli su come gustare il Vostro gin, quali toniche abbinare e che cibo si accompagna?

Toniche sicuramente più neutre possibili, cibi delicati quali ad esempio crudo di pesce, sushi, carpacci anche di carne per il London dry, anche fritti e carni per il compound.

Attualmente producete un london dry e un compound, avete anticipazioni su nuovi gin/prodotti?

Si presto avremo un compound più delicato per il pubblico femminile con un finale di melissa e salvia.

Qualcosa in esclusiva per GinEcologY?

Ci sono tantissime novità ma dovete seguirvi per saperlo… Instagram è il nostro canale!

Ci potete consigliare locali ben forniti di etichette di gin (oltre ai Vs)?

Eden, B+ Cafe e Gran Bar a Bologna … Kong a Salerno, Major Tom a Modena, bar Bracco Forlì, Primo Piano Imola.

Grazie!

DEMON GIN GINTERVIEW

Hi guys, what prompted you to create your Enfleurage gin?

A gin can rightly be defined as unique for several reasons: its production method, the selection of the plants, the name or even just thanks to a specific marketing operation. However, a truly unique gin is such when, through its characteristics, it interprets the peculiarities of the territory to which it belongs. This happens because only he can truly know and embrace the narrative, didactic and productive models of that place. This, at least, is our creed, and we believe we have expressed it correctly when we created a gin dedicated to the city of Parma, which tells its art and history.

When born?

We went out on the market at the end of 2022.

Do you have experience in the sector or is this your first product?

Enfleurage® is a single-product brand. We offer a single line of gin, for the creation of which about two years of study and experimentation were employed, starting in particular from the extraction technique in use which characterizes the product. We were pioneers in introducing this thousand-year-old technique used in the past in the perfume industry into the universe of beverages, and it was precisely the experience gained in this period that led us to develop a precise production process which, while respecting the technical tradition, innovated it and reconverted it into an edible function.

Are you a direct producer or do you rely on external distilleries?

Both things. The enfleurage (i.e. the essence of violet based on a variety cultivar preserved in the Botanical Garden of Parma) is produced in the laboratory by us; a second production phase involves a vacuum distillation at low temperatures for which we rely on a Ligurian distillery that boasts decades of experience in the sector.

Can you give us some advice on how to enjoy your gin, which tonics to pair with and what food it goes with?

We have worked meticulously on the aromatic harmonies of gin, therefore, although many palates are still not used to it, we always recommend tasting it alone, at a temperature between 18 and 21 degrees.

For a vitalized expression that does not complicate a complex structure in itself, we suggest a simple gin and tonic, which involves the use of a tonic whose dryness matches that of our gin, an Indian.

In a “sweet” scenario it goes well with a dark chocolate, which counterbalances a gin which, although decidedly dry, offers those sweet notes naturally expressed by floral aromas. In a “salty” scenario, we have recently surprisingly experimented with a good versatility with fish main courses, in particular with cruditès.

Do you have any previews of new gins/products?

We are studying a recipe for a second product. The extraction technique used by Enfleurage® is suitable exclusively for the treatment of floral botanicals; therefore, the stylistic mark will eventually remain the same.

Something exclusive to GinEcologY?

To stay on the subject of novelties, let’s anticipate that, with respect to the recipe in the pipeline, our gaze aims at the formulation of a zero alcohol gin.

Can you recommend places well stocked with gin labels (in addition to yours)?

Among the best establishments in Parma that have Enfleurage® in their selection, we would certainly like to recommend Bequadro Restaurant and Sound, to name the best restaurant in our city, and Choice, among the best cocktail bars. Still to remain on our city fabric, J. Roger deserves mention; Vanissa c’est la Vie; the Gazebo in Nottingham.

Thank you guys!

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