Madrid, April 2018 – Gin Mare has taken part in the Asia’s 50 Best Restaurants gala, celebrated in Macao’s Wynn Palace on the 27th March, as a sponsor of the event to highlight its unique association within the world of gastronomy, distinguished by its botanical ingredients and flavour profile. This list is created through the votes of an influential group of more than 300 leaders of the Asian-industry restaurants, in which the best 50 restaurants of the continent are chosen.
The Mediterranean gin participated in the celebrations and events that have taken place for the election of the 50 Asian best restaurants, as well as in the main gala through a series of different gastro-liquid experiences.
The acclaimed chef of Migas restaurant in Beijing, Aitor Olabegoya, hosted and presented the Gin Mare cocktail creations and its gastronomic pairings offered to every attendee in the award ceremony and bringing the flavours and scents of the Mediterranean to the Asian and international audience. Olabegoya left the audience speechless with his unique creations such as a Castillo de Canena Olive Oil Jelly served with Truffle Negroni.
During the Chefs Feast Gin Mare surprised audiences with its original Onion Gimlet, an unique version of the classic cocktail using an onion and Parmesan cheese cordial. Gin Mare organized a guest bartending in the Ritz-Carlton for those unable to attend the event, with a special Cocktail Menu and Signature Tapas created by the hotel’s chef, Rene Oskam.
As the summit of Gin Mare’s presence in the region the brand undertook a special collaboration with Otto e Mezzo Mombana restaurant (selected as the 13th best restaurant in Asia) creating the Devender Sehgalun cocktail, that pairs with the dish of its menu White Asparagus & Oscietra Caviar.
Gin Mare will also participate as a sponsor in the World’s 50 Best Restaurants that will be celebrated this year in Bilbao on the 17th, 18th and 19th of June after 13 consecutive editions in London.
About Gin Mare
Sizable stories from small places.
Gin Mare started within the walls of a small, 13th Century Hermitage. Between the beginning and the mid-19th Century, monks moved the original building from a beach and rebuilt it, stone by stone, on its current location, a tiny fishing village where our Mediterranean gin production process is undertaken.
In 2010, Gin Mare took to the market after three years of research. The preliminary phase involved selecting, testing and tasting over a hundred botanical ingredients to then define the blend proportions. And here we are today.
The slightest details and the smallest places create surprising results!
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