Live an unforgettable experience
The great passion for gin and love for meat prompted Michele Calò and his sister Eleonora, young entrepreneurs in the meat sector, to create a drink that encloses both in a unique and unmistakable packaging: Swami Wagyu Gin. A London Dry that among the most outstanding ingredients includes one of the finest meats in the world, Wagyu.
The intent of the two brothers was immediately to create a product capable of stimulating the senses and giving those who try it an unforgettable experience. In fact, it can perfectly accompany a meat-based meal, especially Wagyu or cold cuts and cheeses.
On the palate Swami Wagyu Gin is soft and pleasantly oily. Beyond the earthy tones, rare perfumes given by the presence of Wagyu are perceived. Wagyu beef, spiced with peppercorns and grilled with well-dried pieces of apple wood, contributes to a unique taste experience.
After about 30 seconds, the wow effect sets in with the umami taste, subtle roast aromas and the unmistakable meat note. On the nose it releases a delicious smell that whets the appetite and leaves you craving for more.
The Wagyu is reared in open stables and the cattle are brushed to ensure their comfort and well-being. It is precisely the marbling so incisive that makes this meat special and gives the gin particular flavors and aromas. All the botanicals used are hand-picked and carefully selected. Only purely natural ingredients are chosen such as well dried pieces of apple wood used to grill the Wagyu.
The process by which smoked wagyu refines gin is a secret. After the mixture of water, alcohol and botanicals has been poured into the alembic, the macerate is slowly heated in a bain-marie and the alcohol begins to evaporate starting from 78,3°C. The alcohol vapors rise up the booster column and then into the cooler. Despite its 49,3% alcohol content, the smoking of Wagyu makes it delicate and pleasant.
The Wagyu is reared in open stables and the cattle are brushed to ensure their comfort and well-being. It is precisely the marbling so incisive that makes this meat special and gives the gin particular flavors and aromas. All the botanicals used are hand-picked and carefully selected. Only purely natural ingredients are chosen such as well dried pieces of apple wood used to grill the Wagyu.
The process by which smoked wagyu refines gin is a secret. After the mixture of water, alcohol and botanicals has been poured into the alembic, the macerate is slowly heated in a bain-marie and the alcohol begins to evaporate starting from 78,3°C. The alcohol vapors rise up the booster column and then into the cooler. Despite its 49,3% alcohol content, the smoking of Wagyu makes it delicate and pleasant.
On the palate Swami Wagyu Gin is soft and pleasantly oily.
Beyond the earthy tones, rare perfumes given by the presence of Wagyu are perceived. Wagyu beef, spiced with peppercorns and grilled with well-dried pieces of apple wood, contributes to a unique taste experience. After about 30 seconds, the wow effect sets in with the umami taste, subtle roast aromas and the unmistakable meat note. On the nose it releases a delicious smell that whets the appetite and leaves you craving for more.
