MAKING
An abandoned railway station in one of the most characteristic districts in Milan is a wide space completely untouched. A strip of concrete that Expo 2015 decides to populate for some months. A very long line of containers are hosting every kind of temporary shops.
And it is in this fusion of sounds and colors that the idea of GIASS was born. Five people, all different but friends with each other, and among them a barman who is making a different gin and tonic, using many botanicals and a unique method – he’s soaking the infusion in a dishwasher for 30 minutes at 65 Celsius.
The result is astonishing and their desire to do something together starts to form.
So they bought a small 3 liters alembic and they start selecting 18 botanicals, a creative search of a versatile and balanced taste. That’s how the actual formula of the first London Dry Gin from Milan was made. Obviously it then went to a larger and professional alembic, yet it preserves its artisanal spirit.
MAKING
An abandoned railway station in one of the most characteristic districts in Milan is a wide space completely untouched. A strip of concrete that Expo 2015 decides to populate for some months. A very long line of containers are hosting every kind of temporary shops.
And it is in this fusion of sounds and colors that the idea of GIASS was born. Five people, all different but friends with each other, and among them a barman who is making a different gin and tonic, using many botanicals and a unique method – he’s soaking the infusion in a dishwasher for 30 minutes at 65 Celsius.
The result is astonishing and their desire to do something together starts to form.
So they bought a small 3 liters alembic and they start selecting 18 botanicals, a creative search of a versatile and balanced taste. That’s how the actual formula of the first London Dry Gin from Milan was made. Obviously it then went to a larger and professional alembic, yet it preserves its artisanal spirit.
