The maker of an award-winning gin from Budapest is looking for investors as well as more converts to his boundary-pushing grape gin.
American Othello grapes are the new juniper berries. And Hungary the next gin pioneer.
Gabor Vincze, founder of Gin ΠR (Pi and R) which won a gold medal at the Gin Masters 2025 said that “International recognition came first with the gold medal, and only then did I start thinking about the business story.”
“Instead of the classic base, Gin ΠR gin starts with Othello distillate. I carefully selected botanicals that preserve the aroma and taste of Othello while creating a unique flavour profile, with sweet, green, earthy and subtly citrusy notes. Creating the base distillate is fascinating, but the real excitement comes from choosing the botanicals.
“I have been around spirits, craftsmanship and distillation all my life. We focus on sources where organic cultivation is practiced, as perfect grapes are essential for a high-quality distillate. The botanicals come from all over the world, including Morocco, Crete, Sri Lanka, and Madagascar. As well as locally.
“The Othello grape for me comes from childhood and grandparents. It was once widely planted before being supplanted by Vitis Vinifera. Today, Othello survives primarily in small plots, hobby vineyards and heritage cultivation – prized for its intense fruit character and distinctive aromatic profile.
“It is closely linked to the phylloxera epidemic of the late 19th century. Traditional European grape varieties were being destroyed on a massive scale and there was an urgent need for more resistant varieties. Now, the EU does not like it so much in terms of wine making. However, it is beautiful for distilling.
“And the gin proves it!”
From grape-based distillates to wine-adjacent fermentations and heritage fruit varieties, a new generation of liquid-first producers is re-engineering gin.
The base is crafted using glacier water rather than filtered water, contributing to a smooth texture, even at lower alcohol volumes.
“I’d been experimenting for years to perfect the distillation of Othello grapes,” continues Vincze, who also runs his own beauty company.
“When I finally felt satisfied with the base spirit, I realised that what I had wasn’t just a neutral alcohol – it already had personality.”
He could have gone with fruit brandy or eaux-de-vie but chose gin. “All the botanicals we have chosen respect what is already there. They interact with the grape perfectly.
“During distillation, aromas emerge in stages, shifting from rich fruit to herbal brightness and resinous depth, creating a sensory progression more often associated with fruit spirits than classic gin.”
The layered aromas impressed the judges at The Global Spirits Masters Competitions, where Gin ΠR was awarded gold at a blind tasting. Its taste profile is buttery, with citrus leafiness.
Hybrid identity is increasingly sought after, and base spirit experimentation is becoming increasingly popular.
Grape-based gins go well in lower-ABV serves, integrate naturally into spritzes, bringing fruit structure to support minimal-ingredient cocktails.
While Gin ΠR has yet to formally enter commercial production, it is one for the future and Gabor is hoping to attract investors.
“Grape-based gins, honey-based spirits, rice fermentations and heritage grain distillates are all part of a growing movement to celebrate the agriculture that is so important to flavour development.
“Production is ready to scale. With the right partner.”
For more information, please visit: www.ginpr.com.
Author Bio:
Kevin Pilley is a former professional cricketer and chief staff writer of PUNCH magazine. His humour, travel, food and drink work appear worldwide, and he has been published in over 800 titles.
Photographs courtesy of Gin ΠR
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