Engine Italian Organic Gin
Engine Italian Organic Gin — An organic Italian gin produced in Piedmont, at 42% alcohol.
The thinking behind it is not English. Engine draws on the Piedmontese tradition of sage-and-lemon digestive liqueurs, which is why the profile departs from the juniper-dominant London Dry: here juniper shares the stage with Sicilian lemon, sage, rosemary, liquorice and damask rose petals, all Italian and organically grown.
The base is declared, and it matters: high-purity wheat spirit and spring water. In a gin where the botanicals have to be heard one by one — and this one has a sage you name instantly — a neutral base is a condition rather than a detail: any harshness in the spirit would sit on top of the sage and the rose.
The packaging is half the argument: a motor-oil can inspired by vintage motoring, recognisable on the shelf from several metres away. In a shop, that counts.
Serve as a Gin & Tonic with premium tonic, a sage leaf and lemon peel — the garnish is not decorative, it extends the botanicals. It works particularly well in a Negroni, where the bitter, balsamic side meets the vermouth and Campari.
The thinking behind it is not English. Engine draws on the Piedmontese tradition of sage-and-lemon digestive liqueurs, which is why the profile departs from the juniper-dominant London Dry: here juniper shares the stage with Sicilian lemon, sage, rosemary, liquorice and damask rose petals, all Italian and organically grown.
The base is declared, and it matters: high-purity wheat spirit and spring water. In a gin where the botanicals have to be heard one by one — and this one has a sage you name instantly — a neutral base is a condition rather than a detail: any harshness in the spirit would sit on top of the sage and the rose.
The packaging is half the argument: a motor-oil can inspired by vintage motoring, recognisable on the shelf from several metres away. In a shop, that counts.
Serve as a Gin & Tonic with premium tonic, a sage leaf and lemon peel — the garnish is not decorative, it extends the botanicals. It works particularly well in a Negroni, where the bitter, balsamic side meets the vermouth and Campari.
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