STING
En 1920, la familia Palmer, propietaria de una de las destilerías con más tradición de Reino Unido, quiso crear una ginebra única y que se diferenciase por su altísima calidad. Cosa que concretaron con The Sting Gin, que actualmente continua siendo destilada por los descendientes de sus creadores en alambiques John Dore & Co que sustituyeron a los originales en 1960. Como curiosidad es destacable el que uno de esos alambiques se llama Connie, en honor a la madre del maestro destilero de la marca.
El proceso de producción esta basado en un sistema de “small batch”. Esto significa que cada lote se destila por separado, con lo que se garantiza la máxima calidad en cada lote.
En la destilación tradicional, si una partida tiene algún problema, al mezclarla con el reto del lote, puede rebajar la calidad de este. Con la destilación small batch, se garantiza que cada lote es único y perfecto.
Es responsabilidad del Maestro destilero el decidir que lotes han alcanzado las altas cotas de calidad exigibles a esta ginebra y cuáles no, esto se decide mediante una cata organoléptica de sabor y aroma.
Fabricada en Inglaterra,se elabora mediante 5 destilaciones por lotes de 10 botánicos.Estos 10 botánicos son secreto del fabricante,pero sin duda podemos distinguir el enebro y unas sutiles notas cítricas y florales.Una ginebra al estilo London Dry.
BOTÁNICOS
Enebro
Canela
P. de limon
R.de iris
R de angelica
Regaliz
P.de narnja
GRADUACIÓN : 40%
ROKU GIN
At the peak of gin where we are bombarded with a thousand brands, one of them catches my attention, with an original base, the number six is on all sides. Produced by the Suntory distillery, founded in Osaka, Japan. The Kanji which appears, represents the number six in Japanese, a figure that explains the six Japanese botanists that are used for its preparation. Roku is produced in the liquor workshop, the special distillery for distillates. In this workshop consists of 4 types of stills Different botanists are distilled separately, according to the characteristic of each, to extract the best of each one and thus maintain their particular characteristics. The sakura flower, one of the botanicals that appears in the bottle, is extracted by distillation to the It was emptied in stainless steel stills, while the distillation of the yuzu is done in copper stills. The six Japanese natural botanicals are collected in high season to extract the best omas and flavors all of them are collected in the 4 seasons of the year, following the philosophy "SHUN" that is when they are at their right point of maturation. Each one of the unique botanicals of Japan is represented in the hexagonal bottle. The label is printed on washi paper, a very fine paper made in Japan, using as a raw material plants of local flora, such as mulberry paper. Washi is the traditional Japanese paper that has been manufactured by hand for centuries.
On the nose citrus notes of yuzu, juniper and mix of floral and herbal touches
The floral notes remind of violet or lavender.
BOTANICAL
Cherry Blossom
Cherry leaf
Te Sencha
Te Syokuro
Pepper Sanha
Yuzu
Juniper
Orange skin
Lemon peel
Coriander
Cinnamon
R.angélica
Angelica Seed
Cardamom
YUZU
From the family of citrus fruits and large pips, it grows in East Asia. The best of this fruit is in the skin, its peel gives off an excellent smell of citrus and fresh, of flavor with bitter touches. Its appearance is that of a small Orange and its color ranges from green to yellow. Its flavor is similar to grapefruit, but it can also be confused with that of a tangerine, but less acidic than a lemon. It is grown mainly in Japan, China or Korea. It comes from a shrub that resists cold climates and slowly growing, because it takes to develop between 15 or 20 years. The origin of the yuzu goes back more than 1200 years ago in China, more specifically in the Yagze River region and was taken to Japan during the period of Nara.This shrub blooms from April to May giving some white flowers similar to our orange blossom.In summer they begin to appear green fruits until arriving at November and December that is when they begin to turn yellow. As data data curio So we have a fruit with three times more vitamin C than lemon, it is rich in antioxidants, as well as in collagen and vitamin P
ROKU GIN
En pleno auge de ginebras donde nos bombardean con mil marcas,una de ellas me llama mucho la atención,con un embase original,el numero seis esta por todos sus lados.Producida por la destilería Suntory,fundada en Osaka,,Japón.El kanji que aparece,representa el numero seis en japones,una cifra que explica los seis botánicos japoneses que se utilizan para su elaboración.Roku se produce en el taller de licor,la destilería artesanal especial para destilados.en este taller consta de 4 tipos de alambiques distintos.Los botánicos se destilan por separado,según la característica de cada uno,para extraer lo mejor de cada uno y así mantener sus características particulares.La flor de sakura uno de los botánicos que aparece en la botella,se extrae mediante una destilación al vació en alambiques de acero inoxidable,mientras que la destilación del yuzu se hace en alambiques de cobre.Los seis botánicos naturales japoneses están recogidos en temporada alta para extraer los mejores aromas y sabores todos ellos están recogidos en las 4 estaciones del año,siguiendo la filosofía "SHUN"es decir cuando están en su punto justo de maduración.Cada uno de los botánicos únicos de Japón esta representado en la botella hexagonal.La etiqueta esta impresa sobre papel washi,un papel muy fino fabricado en Japón,empleándose como materia prima plantas de la flora local,como la morera de papel.El washi es el papel tradicional japones que desde hace siglos se fabrica siempre a mano.
En nariz notas cítricas de yuzu,enebro y mezcla de toques florales y herbáceos
Las notas florales recuerdan a la violeta o a la lavanda.
Las notas florales recuerdan a la violeta o a la lavanda.
BOTÁNICOS
Flor de cerezo
Hoja de cerezo
Te Sencha
Te Syokuro
Pimienta Sanha
Yuzu
Enebro
Piel de naranja
Piel de limón
Cilantro
Canela
R.angélica
Semilla de angélica
Cardamomo
YUZU
IN SEPARABLE GIN
BOTANIC PREMIUM
Botanic Premiun is one of the three gins produced in London by the company Williams & Humbert is distilled in Langley Distillery distillery of English cult, founded in Birmingham in the year 1920, on some ancient natural water springs. Elaborated with an exceptional grain quality thanks to its 14 100% natural botanicals, which come from many parts of the world, its three distillations, it is made by hand in a hundred-year-old copper stills by the traditional English process.
Intense aromas of citrus, almond notes, fresh on the palate, plus spicy notes of chardadmomo. Its smooth and equiped taste, London Dry type and its careful selection of botanists make it unique, elegant and balanced.
The history of Bodegas Williams & Humbert began almost 130 years ago. They participated in the creation of the Denomination of Origin Jerez-Xérès-Brandy, and to this day, the winery is recognized as one of the most prestigious producers in the world.
Founded in 1877 by Sir. Alexander Williams, great connoisseur and admirer of the products of Jerez, and Arthur Humbert, specialist in international relations.
Since then part of the wines and brandies of the house have been conserved in oak boots of the highest quality (soleras). These form the basis of the current development and aging of each of the wines and brandies of the Bodegas Williams & Humbert.
In the 60s, José Medina founded the first winery that bears the same name as its president, to which, 2 years later, his brothers Nicolás, Angel and Jesús join.
The business, which is mainly developed in foreign markets, is growing through collaboration agreements with different purchasing companies until the year 1979 in which it forms a partnership with the Dutch multinational Royal Ahold, through the Luis Páez Company. This association and subsequent collaboration agreements allow the family to increase its presence in Jerez, arriving in a few years to be among the first companies marketing sherry worldwide. Since the beginning of the business, characterized by its aggressiveness and good business, they are acquiring different brands that enhance and multiply the capabilities of the family and its partners, being the last acquisition the international Williams & Humbert, which today gives its name to all family businesses.
Relations between the Medina family and the Dutch multinational Ahold go back to 1979, the year in which Ahold takes a 50% stake in Luis Páez S.A. (now Bodegas Williams & Humbert S.A.), a winery owned by the Medina brothers. The Medina family reached an agreement in 2005 with Royal Ahold to acquire the other 50% it had in that company. Through this, the Medina family consolidates the management of the businesses of which it has already been responsible with the ownership of the capital stock of the parent and subsidiaries.
Botanists
Juniper
Almonds
Chamomile
Coriander
Tangerine
Hand of Buddha
Thyme
Lemon
Cinnamon
Mint
Mango
Cardamomo
Sweet orange
Anise matalahuga.
IT IS A FRESH AND SOFT GIN WITH A FINE AND BALANCED TASTE.
Type: London dry
GRADUATION: 40%
BUDDHA'S HAND
Buddha's hand is a variety of citron whose fruits are fragmented into sections similar to fingers. The citron grows in bushes or small trees with long, irregular branches covered with thorns. Its long, oblong leaves are pale green and can measure Its white flowers are dyed purple on the outside and grow in fragrant groups.The fruit has a thick skin and only a small amount of acid pulp and has no juice or sometimes seeds.It is very fragrant and is used mainly by the Chinese and Japanese to perfume rooms and personal items such as clothing.The skin of the fruit can be caramelized.It is also used in cooking its shell and its marrow.The origin of the Buddha's hand has been traced to the northeast of India or China. The tree is sensitive to freezing, intense heat and drought. Areas such as southern California and inland valleys are considered ideal for cultivation. Trees can be grown by cuttings of branches between two and four years old.