Research into this ingredient and the decision to use it is the result of years of experience and expertise that Enrico Sabatini drew from working for leading confectionery companies, including Ferrero and Hershey’s. The goal was to produce a crystal clear gin by combining the nine botanicals in Sabatini Gin with cacao shells, a material that is otherwise discarded and not commonly utilized in the production of chocolate.

CREATION
For this project, the Sabatini family once again turned to Charles Maxwell, who understood perfectly that the intention was not to create a chocolate-flavored gin but rather a distillate in which the nine botanicals present in Sabatini Gin became ten, thanks to the introduction of cacao, striking a perfect balance without disrupting the original recipe.