Liqueurs and SpiritsFirenzeCampi Bisenzio
A London Dry distilled with ten botanicals chosen from the flowers richest in nectar — the ones that feed the bees — and served in a steel thermal flask that is not thrown away: it is refilled. Visionair is a gin built backwards — first the question "what becomes of the bottle?", then the recipe. The answer won a silver medal at the World Gin Awards 2025.
A project born in Firenze in 2023 · Campi Bisenzio (FI) · in national distribution
Almost every gin starts from a recipe and ends up in a bottle. This one started from a question about the bottle — and the recipe followed from it.
The Visionair project takes shape in Firenze at the beginning of 2023, inside the world of sommellerie and botanical pairings. The idea that holds it up is easy to say and rare to see: an artisan spirit where the container is worth as much as the contents, the botanicals are chosen with their pollinators in mind, and single-use glass is not invited.
The gesture that defines the brand lies in the container: the gin arrives in an insulated stainless steel flask, designed to stay alive well beyond the last glass. Once the gin is finished, the flask keeps working — in a bag, in the office, on a walk — and when you want to start again there is the refill.
It is the thesis of the project. An object you keep instead of an empty you throw away, and a way of drinking that leaves behind less than it finds.
The recipe is a London Dry in the full sense of the term: the botanicals are distilled together with the alcohol, with a basket that draws out their essential oils gently — no sweeteners, no artificial flavourings, no post-distillation shortcuts. The still is copper, the speed controlled, the neutral alcohol one hundred per cent Italian.
Inside the basket there are ten botanicals, chosen one by one from a great many varieties. To the aromatic criterion another is added: flowers with the higher nectar yields — the ones that sustain bees through the changes in the climate. Planting them and using them are the same thing. The final recipe arrived after some twenty trial distillations.
The juniper is Tuscan, and it stays at the centre: all the others turn around it.
The bee thread closes in the house's second product: the Old Tom Hive Edition. The Old Tom tradition calls for a slightly sweetened gin; here the sweetening is not done by sugar but by acacia honey — more aromatic complexity, softness without flat sweetness. The botanicals feed the bees, and the bees' work comes back into the glass: the circle of the project, closed inside a recipe.
The system is completed by the three-litre Bag in Box: the reserve from which the flask is filled again, at home as at the counter of a wine bar. It is the quietest part of the project and the most radical — because it moves gin from a product-you-buy to a service-you-refill, and turns the container into a long-term pact with the customer.
The name works on this double track too: Visionair sounds like "visionary", and winks at Dutch — the language of genever, the ancestor of gin. One foot in the history of the spirit, the other in its future.
At the World Gin Awards 2025 Visionair's London Dry took home the silver medal in the Bottle Design category — the international award of the sector, won by a container that refuses on principle to be a bottle. In the meantime the gin has entered national distribution, has exhibited for two years at Taste in Firenze and appears among the businesses featured by CNA's Premio Cambiamenti.
The audience is the one the project chose for itself: wine bars, cocktail bars, restaurants and people who order online knowing what they are looking for — a spirit with a thesis attached.
A London Dry is judged on two moments: when you smell it and when it reaches the finish.
It opens with the balsamic side of the juniper. Then the space widens onto rounded floral notes — chamomile, acacia flowers, bergamot. It is spring in bloom, which is after all the starting point of the whole recipe.
The juniper stays dominant, as the method requires, but the other botanicals soften its balsamic edge. The close brings the freshness of citrus, which makes the mouth water and calls for the next sip.
An artisan gin is a sequence of choices that industry would not make. These are Visionair's.
Botanicals and alcohol distilled together, in a single pass: the most demanding method, where nothing can be adjusted afterwards. What goes into the basket decides what comes out of the still.
The botanicals do not boil in the liquid: they give their essential oils to the vapours, gently. It is the reason for the aromatic cleanness of the profile.
Copper and controlled speed: haste is the only ingredient banned from the distillery. Neutral alcohol one hundred per cent Italian as the base.
The ten botanicals are also selected for their relationship with pollinators, in dialogue with beekeepers of the territory. Taste and landscape hold together.
In the Hive Edition the Old Tom sweetening is done by acacia honey: softness with character, and the bee thread closed inside the glass.
A reusable insulated flask and a Bag in Box refill: the packaging is part of the recipe. Every flask out there is one bottle fewer in the glass.
The London Dry, the Hive Edition softened with acacia honey, and the DHN amaro that travels alongside the two gins.
The flagship product: a London Dry with ten botanicals in a Tuscan key, 42% vol., in the reusable insulated steel flask. You buy the container once, you refill the substance — from the glass format or from the Bag in Box.
The version softened with acacia honey instead of sugar: the Old Tom tradition reread in a hive key. More roundness, more complexity, zero flat sweetness.
DHN Amaro Toscano: the artisan amaro that travels alongside the two gins.
The international silver medal for the design of the container: a "bottle" award won by a flask. The London Dry competes with its 42% vol.
A second consecutive appearance at the Pitti Immagine food fair, at the Fortezza da Basso: the place where a Tuscan gin measures itself against the rest of Italy.
The leap beyond direct selling: Visionair enters distribution on a national scale and the lists of wine bars and cocktail bars. The trade press begins to tell its story.
The first article in the general press: the gin «created for the future and for the environment», with the flask at the centre of the story.
Some twenty trial distillations, an artisan microdistillery on the edge of Firenze, and a thesis to prove: a serious gin can be made without single-use glass.
Today Visionair travels on several channels: from the shop on its website to the counter of wine bars.
It is the idea at the centre of Visionair: the artisan Tuscan London Dry served in a reusable stainless steel insulated flask instead of a single-use glass bottle. Once the gin is finished, the flask stays and is reused — for the refill or for everyday life.
It is the strictest method of gin production: all the botanicals are distilled together with the alcohol, in a single pass, with no sweeteners, flavourings or colourings added afterwards. In Visionair's case the extraction happens by basket, with a copper still at controlled speed and entirely Italian neutral alcohol.
Ten: Tuscan juniper, chamomile, acacia flowers, thyme, sage, rosemary, lavender, coriander seeds, bergamot and iris root. They are chosen from among the flowers with the highest nectar yields — the ones that sustain bees through the changes in the climate — and each one brings a precise floral note to the distillate.
The house's second reference: a gin in the Old Tom style — traditionally slightly sweetened — where acacia honey takes the place of sugar. The result is softer and more complex than the London Dry, without becoming sweet.
With the three-litre Bag in Box: the reserve from which the flask is filled again, over and over. It is the heart of the project — buying the container once and refilling the substance, reducing single-use glass to zero.
Visionair's London Dry is 42% vol. — the strength with which it won the silver medal at the World Gin Awards 2025, Bottle Design category.
Neat it holds up with no need for corrections — on the nose it is balsamic with juniper and then floral, on the palate it closes with the freshness of citrus. In mixing it stands up in a gin and tonic and in the gin-based classics, because the juniper stays recognisable even when lengthened.
Yes: it contains sulphites. It is the only allergen declaration required for this distillate.
On the shop of the official website, in a network of wine shops, cocktail bars and specialist online retailers through national distribution, and on Tuscany Market Hub.
Here we tell how it is made and why. There is the catalogue: London Dry and Old Tom Hive Edition with their formats, the refill and the accessories.
The flagship product, line by line.
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