MAKING

An abandoned railway station by the name of Porta Romana in one of the most characteristic districts in Milan, a wide space, completely untouched. A strip of concrete that Expo 2015 decided to populate for some months. A very long line of containers host every kind of temporary shop.

And it is in this fusion/collision of sounds and colours that the idea of GIASS was born. Five people, one different from the next, but all still friends, and among them a barman making a different/special/ kind of gin and tonic, using various botanicals and a unique method: soaking the infusion in a dishwasher for 30 minutes at 65 Celcius.
The result is astonishing and so their desire to do something together starts to form.

So they bought a small 3 litre alembic and stared selecting 18 botanicals, a creative venture to search for a versatile and/yet balanced taste. This was how the real/original formula of the first London Dry Gin from Milan was made. Naturally it then made its way to a larger and more professional alembic, and yet it still preserves its artisanal spirit.

MAKING

An abandoned railway station by the name of Porta Romana in one of the most characteristic districts in Milan, a wide space, completely untouched. A strip of concrete that Expo 2015 decided to populate for some months. A very long line of containers host every kind of temporary shop.

And it is in this fusion/collision of sounds and colours that the idea of GIASS was born. Five people, one different from the next, but all still friends, and among them a barman making a different/special/ kind of gin and tonic, using various botanicals and a unique method: soaking the infusion in a dishwasher for 30 minutes at 65 Celcius.
The result is astonishing and so their desire to do something together starts to form.

So they bought a small 3 litre alembic and stared selecting 18 botanicals, a creative venture to search for a versatile and/yet balanced taste. This was how the real/original formula of the first London Dry Gin from Milan was made. Naturally it then made its way to a larger and more professional alembic, and yet it still preserves its artisanal spirit.

NEWSLETTER



NEWSLETTER

Join the crew and stay thirsty!

Grazie! Controlla la posta in arrivo per confermare l'iscrizione

NEWSLETTER

NEWSLETTER

Join the crew and stay thirsty!

Grazie! Controlla la posta in arrivo per confermare l'iscrizione

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