Following the huge success of GINIU, the 100% Sardinian Gin, Elio Carta wants to try to again throw himself headlong into a new product, manufactured using the same principle but via a different process. Same botanical species with minimal distribution, but in more quantity: juniper, myrtle, thyme, fennel, sage and lemon zest with the transfer into 100-year old Sardinian chestnut barrels where excellent Vernaccia reserves were aged before. This is a key passage for the incredible softness and the unique properties of the PIGSKIN Gin. The name comes from a bizarre close encounter with wild boars during the harvest of the botanical species used in Gin production. Instead of running away at the sight of humans, the wild boars remained in the area to nose around, and so Elio wanted to pay tribute to this fearless animal with an equally courageous distilled product.