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Regular price $55.00 USD
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Appellation : Black Gin

Alcohol : 42%

Region : Piedmont (Italy)

Format : 0.70 l

The 7 botanicals

To make a gin you need a skilful blend of herbs, spices, plants, roots and berries. They are the so-called "botanicals" which, like a magic potion, give life to the flavor of the distillate. The Taurus Gin recipe includes 7: juniper, cardamom, angelica, coriander, ginger, pink and Sichuan pepper. Seven botanicals that make it a Premium gin, one of a kind. Most of the botanicals present in the Taurus Gin recipe are harvested by hand in the Valli Occitane, an uncontaminated area of ​​rare beauty in the Alps of Western Piedmont. The spring water with which the distillate is diluted flows from the Alps themselves, pure and uncontaminated water that flows in a stratum in the heart of the mountain.
The result is a gin with spicy notes and an unusual black color which, drunk alone or mixed, manages to amaze the eyes and the palate.


Juniper seed is the botanical at the heart of gin. It is the element without which, by law, it is not possible to call a distillate gin. It is precisely these seeds that give the true and unmistakable bitter taste of the drink;

juniper berries have a historical medicinal use, to the point that it is believed that the first gins were conceived as cures. Scientifically they are in fact known to have a diuretic effect. The Romans sometimes used the berries to replace the much more expensive pepper. In ancient Greece it was believed to give strength to athletes and Galen recommends it because it cleanses the liver and kidneys; in ancient Rome it was used to cleanse the stomach.


It is the second fundamental element in the production of gin. The coriander, strong and persistent, brings back the true flavors of the earth and together with a spicy touch gives body and intensity to the final product. In the various recipes it covers the function of the main light note to balance the robustness and richness of the juniper. Coriander has been one of the essential ingredients in the preparation of gin since the recipe was invented. Together with angelica and juniper berries, it forms what is known as the "Holy Trinity" of gin botanicals


In Mediterranean civilizations it has been used since ancient times as an aromatic and medicinal plant. According to Pliny the Elder (Naturalis Historia, XX, 82), putting some coriander seeds under the pillow at sunrise could make headaches disappear and prevent fever. The Carnival confetti takes its name from the sugar-coated seeds


This vegetable is originally from Norway, and belongs to the large family of carrots.
Infusing this root into gin adds an earthy and/or woody overtone and is an element that helps add dryness to the spirit and bind all the ingredients together. Angelica has been one of the essential ingredients in the preparation of gin since the recipe was invented. Together with coriander and juniper berries, in fact, it forms what is known as the "Holy Trinity" of gin botanicals.
From some quotes from Roman historians we learned that Angelica leaves were burned to perfume and purify houses and were immersed in water where the laundry was rinsed.


Warm and fragrant, the cardamom seeds are clearly distinguishable for the sweet and spicy taste that give the gin a wide range of aromas and flavours. The cardamom flavor is pungent, but with a slight lemony note and one of sweetness.
Cardamom is one of the oldest spices in the world. It has been growing in India for more than 5,000 years and is one of the most expensive spices. The Ancient Egyptians used the seeds to wash their teeth, while the Greeks and Romans used it as a perfume. In the Middle Ages it was used to preserve food.

pink pepper

It would be more correct to call them pink berries because they are the fruit of a small evergreen tree (Schinius molle) native to South America. It has a sweet and spicy taste with fruity and floral notes and a slight spiciness, perfect for our recipe and for those who want to leave their mark by tasting a superior Gin Tonic. Pepper – be it green, black, white or pink – is used to impart unique spice notes to the gin.
Already appreciated in Ancient Egypt, it was used as a spice, medicine, but also as an aphrodisiac and considered so precious as to be considered a bargaining chip.

Sichuan pepper

Sichuan pepper (Zanthoxylum piperitum) is a false pepper native to the province of Szechuan in southwestern China. The aroma of Sichuan pepper is unmistakable, pungent, refreshing and with citrus notes. The flavor is strong, slightly peppery and with an aftertaste that leaves the tongue slightly anesthetized. Surprising when used in drinks that enhance its spiciness.
The berries are often sold open because the internal seeds are usually removed as they have a strongly bitter aroma.
This spice has been part of Chinese culture for millennia: in fact, it is said that 2,000 years ago it was mixed with the plaster of the "pepper houses", which housed the emperor's concubines, to heat and perfume the air


Ginger is a medicinal plant whose healing properties have always been exploited by man for his own well-being and health, thanks to these characteristics it is also known as the "root of health".
Refreshing and energetic, ginger gives an edge to our gin, with a note tending towards spicy and slightly citrus.

in India where the use and culture of this millennial spice is underlined with an ancient proverb that "every good quality is present in ginger".
The use of ginger in therapy is recognized both in the West and in the East, the Chinese considered it useful for its positive action in inflammation of the gastrointestinal system and to combat the discomfort caused by the cold.
For Indians it is a stimulant and a pain reliever.

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