HOW MACAJA GIN WAS BORN

We have been distilling since 1898, but our projects have never lacked curiosity, the desire to improve ourselves, to find the best quality.

The distillation of an artisanal gin is one of the new challenges we have decided to undertake and, to do so, we have started a meticulous research on the botanicals to use.

This journey has taken us through the enchanting scenery of the route that has always connected Piedmont with Liguria, passing through the mountains: the Via del Sale, a spectacular network of itineraries that connects the Piedmontese and French Alps to the Ligurian Sea.

This vast area is a territory rich in lush nature, characterized by biodiversity and a unique naturalistic heritage.

Along these routes, up to the mountains, we have chosen most of the botanicals that contribute to making our gin unique.

Then we went down to the sea and were seduced by the freshness of the citrus fruits: chinotto, Pernambuco oranges, Gavenola lemons.

Once we landed in Liguria, we were enveloped by an inspiration as strong as it was incorporeal: “Macaja”, a very particular weather condition, limited to the Gulf of Genoa, which occurs when the sirocco wind blows, the sky is overcast and the humidity is high. Our gin “Macaja” takes its name from the suggestion of this atmospheric event.

Its identity, multifaceted but harmonious, refers to the balanced whole of the ecosystem that characterizes this ancestral land of passage, uncontaminated and pure: the Via del Sale, which leads to the sea and arrives from the sea.