Description

• Federico Lugaresi, an Emilia-Romagnan restauranteur, budding entrepreneur, and avid gin & tonic drinker, drew on his passion for food and hospitality and set out to create a gin made with the famous local sea salt, Sale di Cervia, collected in a small town on the Adriatic Coast of Emilia Romagna. Salt production here dates back 2,000 years and is used in the production of Prosciutto di Parma and Parmigiano-Reggiano. This prized pinkish-grey sea salt has a particular sweet taste, which compliments the botanicals and gives the gin a beautiful saline finish. 

  Federico uses juniper berries from Emilia Romagna, Tuscany, and Umbria distilled in a traditional pot still as well as lemon verbena and lavender, distilled in a small vapor still. The salt is melted into water and added to the distillates after they've been combined and proofed down to 50%. Final product is 43% ABV.