The Spirit of Fuerteventura: Riccardo Schiassi and His Premium London Dry Gin

A Passion for Distillation

Meet Riccardo Schiassi, born in Bologna in 1972 and now a proud resident of Corralejo, Fuerteventura. Schiassi has channeled his love for cooking and distillation into creating the island’s first artisanal gin, a Premium London Dry Gin that captures the essence of the Canaries. With a remarkable commitment to using local ingredients, this distillation boasts flavors that reflect the rich natural bounty of the region, packaged beautifully in an elegant black bottle adorned with the silhouette of an elephant.

A Culinary Journey

From an early age, Schiassi was immersed in the warmth of family gatherings and traditional culinary practices. He reminisces fondly about festive pig-slaughtering events, which ignited his lifelong passion for gastronomy. Interestingly, his early career veered towards photography, following in his father’s footsteps. This path allowed him to travel extensively through Europe, cultivating a unique perspective that would later influence his culinary ventures.

From Restauranteur to Distiller

Between 2011 and 2016, Schiassi owned the popular restaurant Azzurro in El Cotillo, which received accolades for its tapas—winning a local competition for three consecutive years. He attributes this success to his robust team, emphasizing the magic that happens when diverse minds converge towards a common goal. Yet seeking a new direction, Schiassi sold the restaurant to focus more on his passion for distillation.

Using his successful licorice recipe—a warm gift for Azzurro’s patrons—as a stepping stone, he established a distillery in Fuerteventura. Thus, Agua Guanches was born, located at number 40 Bajo Amarillo in Corralejo, where local ingredients meet his innovative spirit.

Crafting a Unique Gin

Agua Guanches is a hub of local craftsmanship. The distillation process features an impressive array of up to 16 natural ingredients, including pink peppercorn, coriander, and the tropical notes of passion fruit, all sourced primarily from the island itself. The only exceptions are juniper and cardamom, which remain elusive on the islands. Schiassi’s aspiration is to pioneer a product that fiercely supports traditional food culture while limiting the effects of globalization.

Utilizing the London Dry method, Schiassi preserves the integrity of his ingredients throughout the distillation phases. This meticulous approach ensures no alterations occur post-distillation, resulting in a spirit that captures the true essence of Fuerteventura. After a 48-hour maceration of juniper berries and alcohol, the botanicals are added, creating a unique blend processed through a handcrafted copper still—an essential component of his distillation technique.

The outcome is an artisanal gin that starts with a whopping 70% alcohol, which is then diluted with water, reaching a smooth finishing alcohol volume of 43%. Every sip is a manifestation of Schiassi’s commitment to quality and local heritage.

Artistic Packaging

In addition to creating exquisite gin, Schiassi has a vision for the bottle itself. Drawing inspiration from the world’s first known gin, 1 Bols Genever, created in 1575 in Amsterdam, he designed a unique black earthenware container. The bottle showcases intricate designs, including a pirate-themed elephant’s eye patch and Hindu-inspired filigree, thoughtfully placed to narrate a story.

Each bottle reflects his meticulous attention to detail, as Schiassi personally crafts every element, including the sealing process, ensuring a handmade touch.

Expanding Horizons

Since its launch on May 15, Agua Guanches began with the ambitious goal of producing 22 bottles, with expectations to reach 2,250 by year-end. Schiassi aims to triple that number, aspiring to create about six thousand bottles in the near future. He remains firm in maintaining authenticity, emphasizing that expansion should never compromise the artisanal essence of his work.

Currently, his gin is available across Fuerteventura, Lanzarote, La Gomera, and La Palma, with plans to penetrate the markets of Gran Canaria and Tenerife. However, Schiassi insists on collaborating with professionals who genuinely appreciate the craft, believing it’s the only way to ensure authentic business growth.

Embracing Culinary Synergy

Schiassi’s passion doesn’t stop at gin production. He’s forging partnerships with local gastronomists and mixologists, recognizing the talent present within Fuerteventura’s culinary scene. With an array of chefs and bartenders like Enrico Basile and Daniele Cordoni gaining international recognition, the island’s gastronomic offerings are nothing short of exceptional.

Fuerteventura, in Schiassi’s view, stands as fertile ground for creativity where he can flourish and contribute uniquely to projects that resonate with the island’s identity. His journey has grown beyond the bottle; it is a celebration of local culture and a campaign against culinary standardization.

The Art of Local Distillation

In a world where mass production often overshadows artistry, Riccardo Schiassi’s dedication to creating high-quality, artisanal gin serves as an inspiring reminder of the possibilities that arise when passion, tradition, and local resources converge. Each bottle of his Premium London Dry Gin not only embodies an innovative spirit but also pays homage to the rich cultural fabrics of Fuerteventura, inviting all to experience its distinct flavors and stories.