El Molin
Alessandro Gilmozzi in the mapMarker
Chic

El Molin

Alessandro Gilmozzi
Michelin Star
Michelin Star

Ziano di Fiemme, Trentino-South Tyrol

From the collaboration between Alessandro Gilmozzi, chef patron of the El Molin Restaurant in Cavalese, and his sous chef Andreas Bachmann, comes an artisanal excellence: Gin with mountain flavours.

Alessandro Gilmozzi and Andreas Bachmann, friends and fellow gatherers in the woods, distillers of water in the kitchen, start with beer, juniper berries, elderberries and wild sloe and create a mountain gin. GILBACH.GIN a name, a fusion of two surnames, a gin with two souls!

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GILBACH.GIN 40%

GILBACH.GIN 40%

El Molin

The characteristic that makes this Gin unique is the use of natural natural products harvested by hand in the woods: juniper elder and wild sloe. Gilbach.Gin 40% has fruity notes of plum, cherry, hazelnut and hints of lemon and elderberry, hazelnut and slight hints of lemon and elderberry; balsamic notes of juniper, resin, aniseed juniper, resin, aniseed, rosemary. Very balanced, fine and persistent with a return of fruity aromas. We recommend pairing it with a quality tonic that is not not too sweet, some red fruits and pepper to taste. Ideal for an aperitif and for an end of evening.

500 ml

GILBACH.GIN AMBRATO

GILBACH.GIN AMBRATO

El Molin

At the beginning of the 20th century, a barricaded gin was produced, with a distinctive yellow colour, which then mysteriously disappeared, The idea of chef Alessandro Gilmozzi, owner of the Restaurant El Molin in Cavalese is to reinterpret it in a Trentino reinterpret it in a Trentino key, using only red berry juniper. The feature that makes this amber-coloured gin unique is not only the use of red berry juniper, which is not fully ripe, but also the fact that it is made with red berries. juniper, therefore not totally mature, is also the fact that it rests for almost a year in a vintage barrique. inside a vintage barrique made of soft acacia wood. The barrique has thirty years of thirty years of use by the winemakers Pojer & Sandri who used it for a decade of Chardonnay Chardonnay, a decade with Brandy and a decade with macerated wine 0Infinito Perpetuo. Gilbach.Gin Amber 40% has soft notes reminiscent of a whisky-like distillate Ideal for an end of the evening, it is recommended to taste it pure without mixing it. GOOD REDISCOVERY!

500 ml

CAVALESE WALDEN BITTER

CAVALESE WALDEN BITTER

El Molin

From the thoughts of chef Alessandro Gilmozzi, owner of the El Molin Restaurant in Cavalese, CAVALESE WALDEN BITTER was born. The bitter takes its inspiration a philosophy and a tradition of using the botanicals that our territory offers us that our territory offers us, infused in grappa. An ancient recipe that was born right here in Val di Fiemme, more precisely in Capriana, where years ago, the elderly of the village handed down this process, using of herbs, bark and lichen from whatever the earth could give them. The characteristic that makes this Amaro unique is the use of bark and galanga root. Two local products that have not been used to produce a bitter since the nineteenth century. Cavalese Walden Bitter 30% presents a mix of balance and pleasantness in a digestive with bitterish and underwood notes given by botanicals such as: Bark, Ericlisio, Kola Grass, Liquorice, Gentian, Galanga, Walnut, Artemisia. Ideal for an end of evening and for mixing.

500 ml