Malfy Gin ~ The Gin Queen

Malfy gin is the first Italian gin to land on my desk and after an initial concern that it would be more limoncello than gin, I’ve been won over. Why the worry? Malfy Gin’s label states “con limone” and unfortunately, I’ve tasted gins recently where the desire the produce a citrus forward gin has resulted in flavour profiles that lean towards how I imagine some lemon detergents might taste.

However, the distillers at Torino Distillati – a small distillery in Moncalieri owned by the Vergnano family, that makes Malfy gin – have used a different distillation technique to get some very fresh flavours.

Malfy Gin is made using vacuum distillation. It’s a relatively new phenomenon in the world of gin production and has some distinct advantages over traditional methods including avoiding heat-related degradation of the product being distilled and better flavour retention. The other advantage is no heads and tails need to be thrown out, so everything that is distilled can be bottled, reducing waste. The only downside I guess is the inability to upscale to larger quantities.

Bacardi used this method for their Oxley gin which is distilled at -5 degrees. Sacred Gin is also vacuum distilled.

Malfy Gin Botanicals

A mix of peel from Amalfi Coast lemons (10-20%) and Sicilian lemons (80%) are steeped in alcohol and then squeezed in a traditional basket press.

Malfy Gin Lemon Press — Lemons being squeezed in the press

The lemon extract is then distilled with Tuscan juniper, coriander, cassia, liquorice, together with grapefruit and orange peels.

On the nose, it is bright and zesty with lemon as you’d expect. This freshness follows through on the palate, with the citrus notes mingling with some delicate juniper and spice notes from the coriander leading through to a surprisingly warm, lingering dry finish..

We tried it with tonic garnished with rosemary. It had lots of zesty lemon sherbet flavours going on which were delicious, however I think Malfy gin would stand up well with plain soda water.

In a martini it was beautifully dry and crisp. I probably should have chosen an italian vermouth, but Dolin worked brilliantly, and knowing it would not require my usual a twist, I chose sage for a savoury lift. Perfection!