Eugenio Belli

The Path

At Eugin Distilleria Indipendente in Meda, the role of Master Distiller sits close to the center of the process. Eugenio Belli founded the distillery in 2018, and the same operation has remained the frame for his work since then. That gives the career a clear line: formulation, distillation, and the small adjustments that determine how a spirit reads in the glass.

The Work Today

At the Meda distillery, the craft is defined by control over formula, distillation, balance, and tone. Eugenio Belli’s position as Master Distiller places him where those decisions are made, and where the finished bottle takes shape. The gin work is guided by seasonality and by ingredients chosen to keep the distillery’s imprint intact. As Belli puts it: "We have worked on the seasonality of the ingredients, trying to make gins that still have our imprint but are deliberately weighted toward typical ingredients." The point is not novelty for its own sake, but a method that tracks the calendar while keeping the house profile recognisable. Place also enters the bottle through the botanicals. In Belli’s words, "The other characterizing herbs are simply those that grow around the place where I collect the great wormwood: helichrysum, mint, angelica seeds: all notes that recall a mountain meadow." The language is precise: local growth, botanical selection, and a scent profile tied to the landscape around the distillery.

Signature

Eugenio's signature wines include Eugin Numero 7, Eugin Numero 9, EUGIN SLOE GIN 20cl, and Eugin Vodka. Together, they sketch a small but distinct range, each name carrying the clarity of a maker who prefers a recognizable line over excess flourish.

In Their Words “The other characterizing herbs are simply those that grow around the place where I collect the great wormwood: helichrysum, mint, angelica seeds: all notes that recall a mountain meadow.” “We have worked on the seasonality of the ingredients, trying to make gins that still have our imprint but are deliberately weighted toward typical ingredients.”

Acclaim

The line matters for its restraint. It places the maker in front of a spirits audience without turning the work into theater: a distiller, a Meda address, and a set of ingredients handled with intention.