THE BOTANICALS
THE BOTANICALS
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THE BOTANICAL'S PREMIUM DRY GIN
DESIGNS IN LANGLEY DISTILLEY, USING IT FOR TWO SMALL ALAMBIQUES, BOTH DESTILANTS AND WORK INDIVIDUALLY. THE FUSION OF THE TWO DISTILLATIONS GIVES PLACE TO A UNIQUE GIN SINCE ONLY A SMALL PART OF THE DISTILLATION IS USED. 4 THE DISTILLATION, THE SPIRIT IS INFUSIONED WITH THE 14 BOTANICS (each one individually) TO BE DISTILLED A LAST SOMETIMES..DISTILATED 5 TIMES, WITH THE HIGHEST QUALITY WHEAT, IT DESTIGATES IN SMALL COPPER WASHING MACHINES JOHN DORE (estimated to be the rolls royce of the stills) AND FULLY ARTESANAL.WATER WITH THIS IT IS ELABORATED THIS GIN PROCEED OF A MILLENNIAL AQUIFER LOCATED IN THE LONDRES ALLOWANCES, AND DIFFERENCE FROM THE REST BECAUSE IT IS RAIN WATER WHICH IS FILTERED BY BASALTIC ROCK WHICH GIVES YOU GREATER PURITY HOW THE ORIGINAL FORMULA SAYS. ABOUT THE EMPLOYED BOTANICS WE KNOW THAT THEY HAVE BEEN RIGOROUSLY SELECTED FROM FROM DIVERSE PARTS OF THE WORLD, ALL OF THEM COLLECTED BY HAND.
BOTANICAL:
JUNIPER
CORIANDER
ORANGE SKIN
LEMON PEEL
CANELA IN CHINA BAR
CANELA IN RAMA
ROOT OF IRIS
ANGELIC ROOT
ROOT OF REGALIZ
NUTMEG
GRAPEFRUIT SKIN
AZAHAR DE LIMONERO
AZARAR DE NARANJO
AND A SECRET INGREDIENT
GRADUATION: 42.5%
GOLD MEDAL IN 2012 AT THE IWSC
CANNEA OF CHINA OR CASSIA
FROM CHINA AND INDONESIA. IT IS A TREE OF UP TO 15 M IN HEIGHT AND WITH VERY DISTINCTIVE RED CORTEZA.ES THE SPECIES THAT IS MOST USED IN AMERICA A DIFFERENCE FROM THE CILANTRO CANELA THAT IS USED MORE IN EUROPE.LA CANELA HOW WE KNOW IT COMES FROM THE BOTTOM CORNER OF THE CANELO. WHEN THE CANELO IS 3 YEARS OLD, IT IS SCULPTED TO THE ROOT OF THE SOIL TO CAUSE THE BIRTH OF YOUNG OUTBREAKS BY THE YOUNG STEMS OF THE SAME SEASON. THIS SPECIES IS REMOVED FROM A VERY FINE WHITE AND VERY FINE CORTEX WHICH IS OBTAINS SEPARADOLA FROM THE UPPER CRUST OF RED COLOR THROUGH A SERIES OF VERTICAL AND HORIZONTAL CUTTINGS UNTIL YOU GET ANY FLAT AND LONG STAPLES OF UP TO 1 METER OF LENGTH. THE OPERATION IS PERFORMED IN THE SPRING AND THE AUTUMN, WHEN THE BRANCHES ARE MORE TENDER AND THE CRUST CAN BE SEPARATED MORE EASILY. WHEN THEY ARE DRIED, THEY FORM A VERY FINE SHEETS. VARIOUS SHEETS ARE GASKETED AND ROLLED IN THE FORM OF YOUR ITOS THAT THEN ARE CUT IN SHORT FRAGMENTS, WHAT IS CALLED CANELA IN RAMA, OTHER TIMES IT IS MUELE AND THE CANELA IS OBTAINED IN POWDER.
DESIGNS IN LANGLEY DISTILLEY, USING IT FOR TWO SMALL ALAMBIQUES, BOTH DESTILANTS AND WORK INDIVIDUALLY. THE FUSION OF THE TWO DISTILLATIONS GIVES PLACE TO A UNIQUE GIN SINCE ONLY A SMALL PART OF THE DISTILLATION IS USED. 4 THE DISTILLATION, THE SPIRIT IS INFUSIONED WITH THE 14 BOTANICS (each one individually) TO BE DISTILLED A LAST SOMETIMES..DISTILATED 5 TIMES, WITH THE HIGHEST QUALITY WHEAT, IT DESTIGATES IN SMALL COPPER WASHING MACHINES JOHN DORE (estimated to be the rolls royce of the stills) AND FULLY ARTESANAL.WATER WITH THIS IT IS ELABORATED THIS GIN PROCEED OF A MILLENNIAL AQUIFER LOCATED IN THE LONDRES ALLOWANCES, AND DIFFERENCE FROM THE REST BECAUSE IT IS RAIN WATER WHICH IS FILTERED BY BASALTIC ROCK WHICH GIVES YOU GREATER PURITY HOW THE ORIGINAL FORMULA SAYS. ABOUT THE EMPLOYED BOTANICS WE KNOW THAT THEY HAVE BEEN RIGOROUSLY SELECTED FROM FROM DIVERSE PARTS OF THE WORLD, ALL OF THEM COLLECTED BY HAND.
BOTANICAL:
JUNIPER
CORIANDER
ORANGE SKIN
LEMON PEEL
CANELA IN CHINA BAR
CANELA IN RAMA
ROOT OF IRIS
ANGELIC ROOT
ROOT OF REGALIZ
NUTMEG
GRAPEFRUIT SKIN
AZAHAR DE LIMONERO
AZARAR DE NARANJO
AND A SECRET INGREDIENT
GRADUATION: 42.5%
GOLD MEDAL IN 2012 AT THE IWSC
CANNEA OF CHINA OR CASSIA
FROM CHINA AND INDONESIA. IT IS A TREE OF UP TO 15 M IN HEIGHT AND WITH VERY DISTINCTIVE RED CORTEZA.ES THE SPECIES THAT IS MOST USED IN AMERICA A DIFFERENCE FROM THE CILANTRO CANELA THAT IS USED MORE IN EUROPE.LA CANELA HOW WE KNOW IT COMES FROM THE BOTTOM CORNER OF THE CANELO. WHEN THE CANELO IS 3 YEARS OLD, IT IS SCULPTED TO THE ROOT OF THE SOIL TO CAUSE THE BIRTH OF YOUNG OUTBREAKS BY THE YOUNG STEMS OF THE SAME SEASON. THIS SPECIES IS REMOVED FROM A VERY FINE WHITE AND VERY FINE CORTEX WHICH IS OBTAINS SEPARADOLA FROM THE UPPER CRUST OF RED COLOR THROUGH A SERIES OF VERTICAL AND HORIZONTAL CUTTINGS UNTIL YOU GET ANY FLAT AND LONG STAPLES OF UP TO 1 METER OF LENGTH. THE OPERATION IS PERFORMED IN THE SPRING AND THE AUTUMN, WHEN THE BRANCHES ARE MORE TENDER AND THE CRUST CAN BE SEPARATED MORE EASILY. WHEN THEY ARE DRIED, THEY FORM A VERY FINE SHEETS. VARIOUS SHEETS ARE GASKETED AND ROLLED IN THE FORM OF YOUR ITOS THAT THEN ARE CUT IN SHORT FRAGMENTS, WHAT IS CALLED CANELA IN RAMA, OTHER TIMES IT IS MUELE AND THE CANELA IS OBTAINED IN POWDER.
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