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Campari releases Italian basil-flavoured gin O’ndina
Gruppo Campari has unveiled a new ‘super-premium’ Italian gin made with 19 botanicals including fresh basil, which along with its eponymous apéritif Campari and Italian vermouth brand Cinzano, can be used to make an all-Italian Negroni.
Made in Italy, the drinks group states that O’ndina is inspired by the “glamour and carefree spirit” of the Italian Riviera in the 1960s.
It is described as having a “refreshing, herbaceous” flavour with botanicals including basil from Liguria and citrus from southern Italy.
Campari Group brand ambassador, Paolo Tonnellotto, said: “O’ndina is a welcome addition to the portfolio. Its high quality and distinctive flavour, with notes of fresh basil and Mediterranean herbs finished with citrus and pepper, enables it to hold its own in a variety of cocktails – as the refreshing taste profile creates a unique drinking experience with a signature gin and tonic or all-Italian Negroni – as well as appealing to the growing trend of enjoying super-premium spirits neat over ice”.
Nick Williamson, marketing director, Campari UK, added: “The gin market continues to grow in the UK, seeing a 30% increase in 2017, (WSTA Market Report 2017) and as a forward-thinking company Campari UK is always looking to launch new products to market that challenge category conventions.
“Our expertise in Italian spirits makes us uniquely positioned to launch O’ndina, carving out space in a crowded market by appealing in particular to sophisticated foodies and travel-dreamers. This product is an excellent addition to our already dynamic portfolio”.
Campari recommends serving the gin alongside Mediterranean tonic, in a Negroni, or neat over ice.
O’ndina will be available in the UK this month and there are plans for it to be launched globally.
It will be available in selected retail outlets, bars and restaurants for £34 per 70cl bottle.
Campari also owns Bankes London Dry Gin, made by British third party distillery Langley, and acquired gin brand Bulldog for £46.8m in February last year.