18 botanicals and a surprise essence, here is Giass, the new Milanese Gin who conquers the finest international palates.
If Milan is the “to drink” city of excellence, the first Dry Gin 100% Milanese could only do its own debut at Design Week and win shortly after the silver medal in the San Francisco World Spirits Competition (SFWSC) 2017 That is, sorry if it is a bit, one of the most prestigious competitions in the world for distillates. So GIASS – which in Lombard dialect means ice – is not only the first Dry Gin born under the spiers of the Duomo, but it has quickly set itself as one of the best examples of spirits worldwide distinguishing itself for refinement, finesse and complexity. Strengthened by its 18 selected botanicals and an accurate distillation process, Giass is a complex, authentic and immediate soul that is also consumed on the rocks and whose eclectic character is completed in the 19th essence, the unstable element and always Other than representing the encounter with the taste of those who sip it. A gin that was born from the creativity of Richard D’Annunzio, a professional barman who experimented in his kitchen to find the perfect chemical formula to put on the palate of his 4 friends Andrea and Simone Romiti, Francesco Niutta and
Francesco Braggiotti. Several tastes later, here is finally the unparalleled mix of perfumes and aromas that let the 5 friends / partners decide to transform passion for the aperitif ritual into an ambitious project dedicated to their city. So much so that the bottle, in its elegant simplicity, is a tribute to the city of the “Madonnina”: the label printed on the glass is inspired by the geometrical drawings of Galleria Vittorio Emanuele, while the logo refers to a “vedovella”, the typical stendpipes of Milan. A design made by Chiara Cappellini and Lorenzo Piccinini and awarded in the SFWSC Packaging Competition gaining the second place among the 170 brands in the race. Given the awards received, GIASS is now engaged in a tour of 6 stages to discover the botanicals that distinguish it. There are so many Milanese locals who have greeted the new product with enthusiasm, and every two weeks each has a GIASS based cocktail that emphasizes its notes: fruity, floral, mineral, citrated and woody. After the evenings at “TIBI Bistrot Provençal” and “Carlo and Camilla in Segheria”, the June appointments will be at Pocket (the 7th) and at La Tartina (the 22th). In July you can taste Giass by “Ral8022” (the 5th) and “Tommasi” (the 19th).
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