Ugo Chan travels to Horeca Menorca to present Gin Xoriguer+XRUB

Xoriguer Distilleries has presented Gin Xoriguer+XRUB, the new consumption strategy for Mahón Gin. The presentation took place within the framework of Horeca Menorca and was led by Hugo Muñoz, chef of the Ugo Chan restaurant in Madrid, whose gastronomic proposal, a union of the best of Japanese and Spanish cuisine, has been worthy of a star. Michelin.

The strategy and its ambassador Hugo Muñoz, who was accompanied by César Castedo, head of cocktails at Ugo Chan, were presented by José Carlos Camps. The commercial director of Destilerías Xoriguer has explained that «with Gin Xoriguer + XRUB, Destilerías Xoriguer aims to change the consumption habit of Gin Xoriguer.

For this, the SPRITZ cocktail has been chosen as a perfect serve reference. «A cocktail characterized by its few ingredients, that is why we chose the ingredient shrub (mixture of fruit + vinegar + sugar) as the perfect ally, given that it is the traditional and artisanal way of preserving fruits that was used in the 1700s. Camps detailed.

The manager has highlighted how within the strategic brand plan of Destilerías Xoriguer the link with the branch of gastronomy has always been present, both with regard to cocktails and cooking, since they are two arts in which they fit. Xoriguer products to perfection.

«Shurb is an ingredient that both chefs and mixologists can make and can help the consumer understand Gin Xoriguer as a gin that goes beyond Pomada Xoriguer, also in establishments that lack resources or professionals to make cocktails»

For his part, Muñoz, who has highlighted his connection and love for the Island – he is married to a Menorcan woman – has expressed his closeness to praise this new strategy around Gin Xoriguer, which he has defined, as a result of his personal experience at some festivals Menorca, as “the most expensive gin in the world.”

The chef has expressed his satisfaction for the common path undertaken with Destilerías Xoriguer. “The processes have a lot to do with how we do things at Ugo Chan,” he stated before venturing into possible gastronomic creations that take advantage of his knowledge of Menorca and Japanese cuisine.

After the presentation on the central stage of HORECA Menorca, Muñoz and Castedo went to the Destilerías Xoriguer stand, where, in addition to displaying their art, they shared impressions and experiences with the people who approached. The next stop of the Gin Xoriguer+Xrub strategy will take place at the Ugo Chan restaurant, where Destilerías Xoriguer plans another presentation next April.