Giancarlo Mancino launches Tokyo-exclusive vermouth

Bartender and entrepreneur Giancarlo Mancino is extending his Mancino Vermouth range with a limited edition line exclusively available at the Mandarin Oriental Tokyo.

In spired by Mancino’s interest in Italian and Japanese culinary culture, Mancino Sakura is made with violet petals and cherry blossom – or sakura.

Mancino cites friend and Hong Kong bartender Jay Khan as a muse. Khan has played a role in developing the Mancino Vermouth range, infusing Mancio Bianco Ambrato with lavender flowers.

The Sakura expression took at least a year to develop, Mancino said.

“The release is only for Mandarin Oriental Tokyo for now. We will see if there is demand after and make a decision [whether to launch in other markets],” he said, adding that significant expansion of the release would be challenging given the restricted supply of Japanese cherry blossom.

Mancino Vermouth was launched in 2011 and Sakura will become the sixth release joining Secco, Bianco Ambrato, Rosso Amaranto, Vecchio and Chinato.

Giancarlo Mancino heads up the bar team at London five-star hotel The Athenaeum, and was instrumental in developing its bar concept and cocktail programme.