Gin is made by infusing a neutral spirit with botanical ingredients during the distillation process. The result can be juniper-heavy, smooth, savory, earthy, malty, floral, etc.

Contemporary gin producers craft their spirits as direct reflections of their geography, incorporating local roots and botanicals. That’s exactly what we see at Black Pig Alentejo Distillery. Originating in inner-Alentejo, where the black pig is raised in freedom, Black Pig Alentejo Distillery founder Miguel Ângelo Nunes started his spirit quest in 2007 with the planting of medronheiros. A unique brand was designed to represent his Alentejo—its ecosystem of trees, cork, animals, plants, beaches, and fields—its way of life.

This back-to-the-land artisan distiller produces two styles of gin—the most awarded European gins on the market. The botanicals, which give each gin its unique taste sensation, are ecologically hand-harvested from their Alentejo farm and traditionally distilled in their handcrafted alembic, a copper artisan still they call the “grandmother’s pot”.

In developing the two distinctive gins, Black Pig aspired to be more than just good booze in a bottle. The makers were looking for the perfume, the essence that made them close their eyes and recall places where they grew up.

Gin da Costa Alentejana bottles the scents and tastes of the Alentejo coast: Alentejo lemon, the wild aromatic fragrance of the dune juniper, and floral rosemary are the essence of this gin. The botanicals used are picked along the beautiful and often wind-swept Rota Vincentina.

Gin do Montado Alentejano is a dry gin, representing the inland Alentejo. In harmony with nature and tradition, the essence of the land predominates. The spirit base is produced from a carob and acorn ferment. The botanicals are harvested in the Alentejo cork oak forest.

Black Pig Distillery describes itself this way: A concept in which there is a perfect symbiosis between animals, ecosystem, and the final product. One sniff, one sip and you’ll understand why this distinguished distillery has captured the hearts of gin lovers everywhere.

Find Black Pig’s two wonderful gins, Pessegueiro Island Rum, and Aguardente de Medronho Miróbriga Romana at their online shop ( and in select stores, follow them on Facebook or visit their one-of-a-kind Gin Village.

Black Pig Alentejo

Relish Portugal in all its spectacular food and culture glory! In our latest issue, number 8(!), Rick Steves remembers Portugal, we explore the daily ritual of coffee and pastry, and readers learn European Portuguese language tips for eating out from our friends at Practice Portuguese. This free-with-subscription English-language food and culture magazine for Portugal lovers everywhere is a gorgeous award-winning, quarterly, online publication. Sign up and relish the bounty of riches that is Portugal:

Costa Alentejana Wild Mojito

Juice of 1 lime, freshly-squeezed 

20 ml of simple syrup 

50 ml of Black Pig Costa Alentejana Gin 

10-15 fresh pennyroyal or mint leaves plus a 
sprig or two reserved for garnish 

Fever Tree Elderflower Tonic 


Squeeze the lime into a tall, chilled glass. Add the simple syrup and Black Pig Costa Alentejana Gin and stir.

Add the pennyroyal or mint to the glass, bruising them as you go. Stir vigorously to slightly break up the leaves.

Add the Fever Tree Elderflower Tonic, stir, top with ice and garnish.