The balsamic aromas of juniper are completed with spicy notes of coriander and cardamon and the citrusy freshness of lime kaffir. The alcohol is produced in the original Lab beginning with soaking the medicinal herbs, berries, leaves, and seeds. The distillation takes place under vacuum at very low temperatures thanks to a new generation rotating evaporator allowing for a high concentration of totally natural aromas and scents.

Our raw materials are juniper berries, coriander seeds, cardamon seeds, cumin seeds, licorice roots, orange peels, kaffir lime leaves, almonds, natural angelica extract and water from the Alps. The sensation that you get in your mouth is a reminder of the traditional gin which was drunk in the officers’ quarters in India when it was still a British Colony. Yes, the same English who stole our flag.

To the nose it brings to mind scenes of the orient…
And other similar “belinate” – stupidities.
Irony, poignancy and nuisance are the real ingredients of our distilled product, probably more than the aromas that outline its organoleptic profile.

We are giving a voice to our city throwing it down into the neck of a bottle, in a play of contrasts which unleashes its true nature: poetry and disenchantment; beauty and complaint; laughter and harsh reality.
And if you can’t feel this with every sip, belìn, that’s your problem.

We have chosen a hedgehog as our animal guide: a tribute to nightlife, the wild nature of our land, and the prickly personality of the Genoese.
All other animals had already been taken, belìn.
To outline our branding and dress the bottle, we hired the graphic and calligraphy artist Luca Barcellona –

considered and institution in his line of work. He created and harmonized pieces of unquestionable and refined quality (which not everyone will appreciate ): the mythical hedgehog; Ginuensis’ logo and the headline
“Hand Crafted Gin” written in longhand; the label’s background with juniper berries, which are its main characteristics.
“Mia che roba!” – Wow!