What did you do before establishing Nysura Distillery and creating Ginacria? Before founding Nysura Distillery, I worked as an agronomist and later as a Business Development Manager in the corporate world. But I’ve always had a deep connection with the land — especially with Sicily. Eventually, the call to create something personal, tangible, and rooted in place became impossible to ignore. What inspired you to become a distiller and to create Ginacria? Ironically, I used to dislike gin. My early experiences were with poor quality ones. But one evening in 2015, a classmate offered me a Gin & Tonic made with a high-end spirit — and that single drink changed everything. I became obsessed: with distillation, with botanicals, with the potential of what gin could be. When I discovered vacuum distillation, I realised I could create something truly unique — a gin that captured the fragile, complex aromas of Sicilian botanicals, without destroying them through heat. That’s how Nysura began.
What is the meaning behind the Nysura Distillery name? Nysura is the ancient Greek name for Nissoria, my hometown in central Sicily. Naming the distillery after it was my way of paying homage — to the land, the culture, and the invisible thread that ties memory and innovation. Can you tell us more about the distillery and distillation equipment? We’re a small, independent micro-distillery, and our setup reflects that. Instead of a traditional copper still, we use a Rotary Evaporator, a tool typically used in perfumery and molecular gastronomy. It allows us to perform vacuum distillation, meaning we can distill at low temperatures — often below 40°C — and capture aromas that would otherwise be lost or burnt. This method gives us extraordinary clarity and nuance in the final spirit.
Can you tell us more about your distillation process? Each botanical is distilled individually. This gives me full control over extraction, and ensures that even the most delicate aromatics remain intact. We work exclusively with Sicilian botanicals — including juniper from Mount Etna, orange and lemon blossoms, wild fennel, capers, eucalyptus, almond, sage, liquorice, and even false pepper leaves. Just the clean, vibrant essence of the plant. Can you tell us about how your product range has grown? We started with Ginacria in 2020 — a bright, Mediterranean dry gin. In 2021, we released Hemisphaerica, a monobotanical gin. Then came Capperi! in 2023, where the main botanical is, you guessed it, the capers of south Sicily. Most recently, we began producing a line of liquors, applying the same vacuum distillation principles: Limonello – a new take on limoncello, made only with Sicilian citrus zest. Vulgare – based on wild fennel, powerful and unexpected. Pepperino – made from false pepper leaves; fresh and balsamic. What is your process and inspiration for creating new spirits? It always starts with a walk — through the hills, the country, or even through memory. A scent catches my attention, a flavoUr triggers a memory, and the curiosity begins. I distill the ingredient on its own, under different conditions, and study the results. Sometimes it sings immediately. Sometimes I wait years. But the goal is never to force a formula — it’s to listen to the plant, and build a spirit around its voice.
What can people expect and experience if they visit the distillery for a tour/tasting? Visiting Nysura is a deeply sensory and personal experience. I guide the guests by myself. We walk through the process of vacuum distillation, explore raw botanicals, and taste single-botanical distillates. Visitors can:
Do you offer contract distillation / white label production? Yes. We work with chefs, bar owners, artists, and small brands who want to create their own custom spirits. Our services include:
What are your favourite ways to drink your gin(s)?
Neat, always. That’s how you really understand a gin. But I also love a well-made Gin & Tonic with good ice and the right garnish, or a classic Martini with just a hint of brine. What is your ambition for your Nysura Distillery and you spirits in the years to come? To keep things small, honest, and rooted in the land. My ambition is to continue exploring the untold botanicals of Sicily, and to distill stories that haven’t been told before. I’m not trying to become a factory. I’m trying to create meaning, sip by sip. What’s next for you and your gin/distillery – any exciting plans? There’s always something bubbling in the lab. I’m currently experimenting with single-botanical expressions, and planning exciting new projects. I’d also love to collaborate with chefs or bartenders to create culinary gins or savoury spirits. One thing’s for sure: the journey is just beginning. You Might Also Like...
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