Switzerland is usually associated with the Alps and an excellent quality of craftsmanship, next to chocolate and cheese. Characterised by the typical Swiss herbal taste and produced with utmost care, nginious! meets highest demands as to its origin.
Swiss Blended Gin is full of character, with a herbal note and very fresh and well-balanced. It comes with great complexity and seems very soft and harmonic even when drunk pure. The 18 botanicals can clearly be smelled and tasted. This gin, containing 45 % vol., can be drunk pure. It shows its power, however, when tonic is added. Whereas most gins lose their aromas when tonic is added, tonic water opens up the nginious! Gin so it stays present all the time. This very gin is the basis for the cask finished variant, nginious! Cocchi Vermouth Cask Finish containing 43 % vol. The maturation in the vermouth cask adds notes of bitter orange and oriental spices, yet the herbal note that is typical for nginious! is not lost. The optimal counterpart to the herbal style is created in nginious! Summer Gin which is a fruity-floral variant with 42 % vol.
Preparation: Fruits are tossed gently by hand, brief, intensive maceration
Pot Still/ Small Batch
small 100 litre batches are distilled under control in the still
at least 6 – 8 weeks after distillation
Silver Medal at San Francisco World Spirits Competition 2015
In a red wine glass with dry tonic water, ice and strips of grapefruit zests
Gin is rather unfit for classical barrel maturation, as the delicate aromas are quickly masked by the wood. Thanks to its high complexity, however, nginious! benefits from a finish in a vermouth cask.
For this limited variant nginious! was filled into a former Barolo cask which had had Cocchi Vermouth di Torino before. The result is a cask finished interpretation of a classical Martini that perfectly combines the complex citrus and herbal notes with the spicy and bitter aromas of the vermouth.
The limited nginious! Cocchi Vermouth Cask Finished Gin comes in a bottle covered with genuine leather. For each batch of nginious! Cocchi Vermouth Cask Finished Gin we use a different kind of leather according to the special character of each cask. Each bottle is unique specimen.
About two months in Cocchi Vermouth di Torino casks
Silver Medal at San Francisco World Spirits Competition 2015
Pure on ice or as Gin Tonic with Mediterranean tonic and orange zests
For the summer edition of nginious! an entirely new recipe was composed. Apart from juniper and blueberries it consists of peach, jasmine blossoms, fresh sweet limes, white pepper and rhubarb. It is easy to guess that fruity-floral notes dominate. The summer gin is a little lighter than our nginious! Swiss Blended Gin, with a clearly more feminine orientation. This gin is distinguished by the well-known freshness.
Similar to the nginious! Swiss Blended Gin the ingredients are distilled in groups of maximally 100 litres and blended only at the end. This way the aromas can be matched perfectly. The nginious! Summer Gin is produced only once a year.
In a red wine glass with Mediterranean tonic, ice, slice of peach and basil
In order to distil a highly complex gin with harmoniously layered components meant that we needed to do something different from the start. We decided to make a “Blended Gin”, a class of gin that had not yet been pursued by other producers. Unlike in a classic “London Dry Gin” in which all of the herbs are added to the distillate before being distilled again, we decided to divide our botanicals into four batches differentiated by their unique characteristics. The fruitiness derives from the juniper, barberry, and laurel berries. Besides the typical lemons, we used sweet orange peel and fresh grapefruit for the citrus notes and rounded them off with whole peeled cardamom. The herbal and spice notes come from what we call the “Swiss portion”, as we only used herbs native to Switzerland: hay flowers, clover blossoms, bee balm, verbena, hyssop, camomile, black currant leaves, iris and carline thistle root, as well as galingale. The fourth component derived from liquorice ensures that the blend achieves a perfectly harmonious balance of fruit, citrus, herbs, providing a pleasurable experience on the palate. It has been our experience that in many gins on the market, despite having a plethora of botanicals, two or three notes tend to dominate the others. This is why we decided against the “London Dry Gin” method.
Using the “Blended Gin” process allows us to better influence the individual components so that they show the way we want them to in our gin. The multiplicity of aromas and complexity found in nginious! is the result of more than the blending techni1que, but equally thanks to small batch distilling, in which the different components are distilled in maximum 100 litre quantities.
This allows for optimal maceration times to achieve the desired extractions. Each batch of botanicals is soaked (macerated) for 6 to 10 hours ensuring the optimal extraction. During the pot-still distillation both alcohol and herbs are added to the still. Between 3 and 4 hours are required to distil 100 litres. (A larger quantity would take longer.) Because the aroma extraction continues and is intensified through heat, we have chosen to minimise these times.
When it came to the fruit portion it was of the utmost importance to ensure that the ingredients were able to impart the maximum aroma. Directly before the maceration process the juniper and laurel berries were gently hand-milled with a mortar and pestle to ensure that skins were broken, while the barberries were sliced. They were the placed in alcohol to avoid any unwanted fermentation and to extract the perfect quantity of aroma. After all of the portions were distilled and controlled they were carefully blended together. Already an extraordinary gin after blending, we give nginious! 4 to 6 weeks of rest so that it can develop the desired harmony we have set out to create.
Ullrich Consulting nginious! Production
Huebacher 13 B
8153 Rümlang, CH