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Department of Agriculture. It is called Emporia Gin, it is the gin of Calabria born with the scientific collaboration of the FOCUSS LAB of Prof. Mariateresa Russo

The new spirit with an evocative name, Emporia Gin, produced by the F.lli Caffo Distillery born from the scientific collaboration with Prof. Mariateresa Russo, head of Food Chemistry, has already been awarded with the Best Italian Contemporary Gin at the World Gin Awards 2020 Authentication, Safety and Sensoromic Laboratory (FOCUSS LAB) of the Department of Agriculture of the Università degli Studi Mediterranea di Reggio Calabria.

Prof. Russo conducted several studies on the officinal plants of Calabria and the Mediterranean area and already in 1998 he signaled, for the first time, the presence of a population of Phoenician juniper in Calabria (Mt. Russo, F. Mondello. floristic n.903. Italian Botanical Informant, 30, 53-69, 1998).
Since then he has conducted several study campaigns on this species of juniper which has strong intra and inter specific chemotypic differences with respect to the different areas in which the species grow and strong differences have emerged with respect, in particular to Juniperus oxycedrus and, above all, to Juniperus communis which represents the reference species for classic gin preparations.
The aroma of Phoenician juniper is, in fact, very refined and much more delicate than the strongly resinous notes that characterize that of the other species of juniper normally used for the production of gin.
With the same species, the clear compositional diversity of the volatile fraction of the Phoenician juniper of Calabria compared to other geographical origins, gives all the products derived from it identity and originality.
The Focuss Lab of the Department of Agriculture of the Università degli Studi Mediterranea di Reggio Calabria, in addition to the authentication studies on the extracts of Phoenician juniper, is conducting further investigations concerning both the aspects related to the biological activity of the active ingredients of the extracts and the potential of use in the sector food where, in truth, it was traditionally used in condiment preparations especially for game dishes.
Once again, it clearly emerges, how the strategic lever of development should be sought in innovation.

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