What did you do before launching Dergano Gin? I started my career as a project manager/analyst, then I understood that office life isn’t for me, so I quit to become a flight attendant. After the pandemic I had to find myself again, so I turned to real estate investments which gave me the freedom I wanted and allowed me to pursue my hobbies and interests, which led to the founding of Dergano Gin. What made you decide to create your gins and what's the inspiration behind them? Dergano Gin started as an experiment at home with a 2 litre copper still. I love making things from scratch and I thought it would be nice to create my own liquors and gin. I am not a big fan of tonic water, so I wanted to create a gin flavourful enough to be enjoyed on the rocks or with sparkling water. You could say that I made Dergano Gin for my own pleasure and consumption. As for Dergano Gin Gold, I wanted to elevate the image of gin – to make a gin with an extra flare to it, not just in flavour but also in appearance and what a better way to achieve that than adding gold flakes to the gin. Dergano Gin Gold is luxurious and suited for high end events or for any special occasion.
What is the meaning and story behind the Dergano Gin brand name? Dergano is a neighborhood in Milan where we live and where my gin project was born. The name Dergano itself has old origins from the time the Celts lived in northern Italy and the prevalent theory is that the meaning of the word is 'Oak'. That is why I chose the acorn as the logo of the brand. Can you tell us more about your distillation process? Production begins with a base of premium Italian grain alcohol infused with our three main botanicals: juniper, angelica root, and coriander seeds. Next, we distill the infused alcohol, thus obtaining the base on which we build our gin. We infuse the other botanicals separately; the strength and timing of each infusion vary based on the type of botanical being infused. Once the correct strength is achieved, we proceed with cold filtration and add the right amount of infusion to the base distillate for the gin. After the gin is created, it is left to rest to allow the aromas to blend perfectly and to develop the flavour of our gin. All ingredients are natural, meaning the actual products (mostly dried) are infused and no artificial equivalent flavours are ever used. Can you tell us more about your botanicals and recipe? For the botanicals we chose a mixture of citrus notes such as orange and bergamot with warm spices like allspice, black pepper and cinnamon together with more delicate, floral spices like cardamom and rose hips. The idea was to create a mixture that complements and enriches the flavour of the juniper without overwhelming it because we wanted to keep the juniper as the main protagonist of our gin.
What are your favourite ways to drink your gin?
My favourite way is either as a Dry Martini or with sparkling water and a leaf of sage. Desert Island Gins: Which 3 gins would you take with you and why? Other than Dergano gin my first gin would be Ki No Bi sei – I just love Ki No Bi’s gin and Ki No Bi sei in particular. I find their use of classic gin flavours with a little bit of Japanese twist to be perfect. The second gin will be Procera Gin, again, I love gins that are strong of juniper and Procera Gin is just that. The last gin I would take is Monkey 47. I think it is one of the best gins out there that you can drink on the rocks like whiskey. It is so rich and complex and a real joy to drink. What is your ambition for Dergano Gin in years to come? My goal is to go global and to help strengthen the image of Italian gin as quality, premium gin. The biggest dream would be to have my gin served in Buckingham Palace! What's next for you and Dergano Gin - any exciting plans? I am really fascinated about barrelled aged gin, and I think our next gin will be in this category, if we can manage the bureaucracy we have here regarding aging spirits in barrels. You Might Also Like...
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