IN SEPARABLE GIN

1. IN SEPARABLE GIN Si de algo se puede estar orgulloso es de tener grandes amigos con los que compartir tus inquietudes,tus proyectos,tus aventuras. Así de esta manera nace esta ginebra,8 amigos,8 personalidades,8 opiniones. Uno de estos amigos,Luis Alfonso comenzó a experimentar las primeras destilaciones en un alambique casero,en el proceso,construyo una pequeña destilería en la zona de Torres Vedras. Los 36 botánicos se unen a la perfección,reforzando así ,la personalidad de esta ginebra. La combinación de frutas,especias,sabores exóticos y flores silvestres hacen de esta ginebra que cada sorbo sea exquisito. El inseparable es una ginebra artesanal,destilada en alambiques de cobre,en pequeños lotes de no mas de 490 botellas.El enebro llega desde Croacia. La botella de 0,50 litros de exquisito diseño llega desde Italia,y el sello desde Hungría.

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.

HASWELL  Si nos gustan las ginebras cítricas  esta es para tenerla en cuenta,procedente del Reino Unido  salió a la calle en Junio del 2011.El encargado de la elaboración  de esta ginebra es Julián Haswell, uno de los mayores expertos en este tema.Julián Haswell era gerente y director de la Old Saint Andrews Ltd de 2002 a 2007.En 2007 fundó su propia compañía, Raibow Chase Ltd y lanzó su propia ginebra.Una ginebra tipo London Dry, que se obtiene mediante  una quintuplicado destilación  de 12 botánicos, en alambiques  de cobre.El objetivo de Julián Haswell era conseguir una ginebra cítrica. Tanto en boca como nariz se notan los toques cítricos  principal mente a naranja,aunque también sale algún toque a limón.En boca,tiene un toque ligeramente picante y para mi muy equilibrada.  Graduación  47% BOTÁNICOS  Enebro R de Angélica  S.de Cilantro Cascara de naranja  Cascara  de Limón  Raíz de Regaliz Ajedrea Granos del Paraíso Botánico destacado  EUCALIPTO  El eucalipto qué significa "bien cubierto" refiriéndose a la semilla en su capsula) es un género de árboles y (algunos arbustos) de la familia de las mirtaceas. Existen alrededor de 700 especies la mayoría oriundas de Australia. En la actualidad se encuentran distribuidos por gran parte del mundo y debido a su rápido crecimiento frecuentemente se emplean en plantaciones forestales para la industria papelera, maderera o para la obtención de productos químicos, además de su valor ornamental.Los eucaliptos son árboles perennes, de porte recto.Pueden llegar a medir más de 60 de altura, si bien se habla de ejemplares ya desaparecidos que han alcanzado los 150 metros.La corteza exterior es marrón  clara con aspecto de piel y se desprende a tiras dejando manchas grises o pardusco sobre la corteza interior,más lisa. Las hojas jóvenes de los eucaliptos son sésiles, ovaladas, grisáceas y de forma falciforme. Esta se alargan y se tornan de un color verde azulado brillante de adultas; contienen un aceite esencial de característico olor balsámico que es un poderoso desinfectante natural.En aromaterapia se emplea por la parte emocional como estimulante con efecto despejante y por la parte física como antiviral expectorante y nasal

ELG N1

Undoubtedly this year I can say that it is a year, in which I have learned many things about gin. Yes, it is true that there are more and more brands of gin, which I am happy, because it gives me the opportunity to continue to learn more interesting things, not from gin itself, but from the distilleries, from the processes, from the new botanists employed ect .. And that's what we're going to talk about today, since it's very fashionable to throw in gins all kinds of botanists, that seems to be, that the more the better. Because of the gin that touches us today only takes three, if three and the truth is that to carry only three is really very good. But it is my humble opinion. It is a cutting gin classic. Its predominant taste is juniper. It is a Danish gin, although in reality, it is the n1 of four, which has been produced by its master distiller Henrik Elser. It is produced at Stone Grange Craft Distillery, which is located in beautiful surroundings of Lake Esrom north of Copenhagen. The three botanicals are extracted in the pure spirit of wheat and distilled separately using an advanced method of distillation in column that provides, not only the purity, unique elegance in the distillate, but also also allows to obtain the same taste and aroma in each batch regardless of the fluctuations of the content of flavors in raw botanicals from year to year. Elg is produced in batches of 1250 bottles, which are labeled with batch and bottle number and signed by the master distiller.

Herbaceous and earthy notes. Aromas of tangerine, pepper and lemongrass, when you take it leaves a touch of ginger and pepper. The earthy finish, in my opinion a gin to keep in mind. I personally liked it a lot.

BOTANICAL

Juniper

Carrot

Coriander

Featured botanist

PASSION FRUIT

The passion fruit is a climbing plant of the genus Passiflora.The passionflower is a climbing vine, it can reach up to 9 meters in favorable climatic conditions.Although its life span is not very long, it does not exceed the decade. Its stem is rigid and woody; It presents alternate leaves of large size, perennial, smooth and dark green color. One same plant can present non-lobed leaves when it begins to develop and then trilobed leaves, due to a phenomenon of foliar heterophily. Roots, as is usual in climbers They are superficial. The flower is presented individually, it can reach 5 centimeters in diameter in wild varieties, and even twice in those selected for their ornamental value. It is normally white, with pink tints and other species have colors ranging from intense red to pale blue. The fruit of the pasonaria is an oval or round berry, between 4 and 10 centimeters in diameter, fibrous and juicy, covered with a thick shell, zeros, delicate is inedible. The pulp has a lot of little seeds. The color presents great differences between varieties; The most frequent in the countries of the countries of origin is yellow, obtained from the variety P.edulis f.Flavio arpa but, for its superior visual appeal, it is exported to the European and North American markets the fruit of P.edulis f .edulis, red to intense orange or purple. It is a variety is known as gulupa in Colombia. It is of aphrodisiac use. It is native to the warm regions of Central and South America. It is cultivated commercially in most of the tropical and subtropical areas of the globe, among other countries: Colombia, Puerto Rico, Dominican Republic, Mexico ect.

ELG N1

Sin lugar a dudas este año puedo decir que es un año,en el que he aprendido muchas cosas respecto a la ginebra.Sí bien es cierto que cada vez hay más marcas de ginebra,de lo cual me alegro,pues me da la ocasión de seguir aprendiendo más cosas interesantes,ya no de ginebra en si,sino de las destilerías,de los procesos,de los nuevos botánicos empleados ect..Y de eso vamos hablar hoy,dado que esta muy de moda echar en las ginebras todo tipo de botánicos,que parecer ser, que cuantos más mejor.Pues de la ginebra que nos toca hoy solo lleva tres,si tres y la verdad es que para llevar solo tres esta realmente muy buena.Pero es mi humilde opinión.Es una ginebra de corte clásico. Su sabor predominante es el enebro.Es una ginebra danesa,aunque en realidad,está es la n1 de cuatro,las cuales las ha producido, su maestro destilador Henrik Elser. Se produce en Stone Grange Craft Distillery,que está situada en un bello entorno del lago Esrom al norte de Copenhague. Los tres botánicos  se extraen  en el espíritu puro de trigo y se destilan por separado utilizando un método avanzado de destilación  en columna que proporciona,no sólo la pureza,elegancia únicas en el destilado, sino que además también permite obtener el mismo sabor y aroma en cada lote independientemente  de las fluctuaciones del contenido  de sabores en botánicos  crudos de año en año.Elg se produce en lotes de 1250 botellas,las cuales son etiquetados con lote y el número de botella y firmado por el maestro destilador. 
Notas herbáceas y terrosos. Aromas de mandarina,pimienta y hierba de limón, cuando la tomas sale un toque a jengibre y pimienta.El final terroso,en mi opinión  una ginebra para tener en cuenta.A mi personalmente me gustó mucho.

BOTÁNICOS 


Enebro
Zanahoria 
Cilantro

Botánico destacado 

MARACUYA

El maracuya es una planta trepadora del género Passiflora.La pasionaria es una enredadera trepadora;puede alcanzar los 9 metros de longitud en condiciones climáticas favorables.Aunque su periodo de vida no es muy larga,no supera la década. Su tallo es rígido y leñoso; presenta hojas alternas de gran tamaño, perennes,lisas y de color verde oscuro.Una misma planta puede presentar  hojas no lobuladas cuando  se empieza a desarrollar y luego hojas trilobuladas, por un fenómeno de heterofilia foliar.Las raíces, como es habitual en las trepadoras,son superficiales. La flor se presenta individualmente;puede alcanzar los 5 centímetros de diámetro en las variedades silvestres, y hasta el doble en las seleccionadas por su valor ornamental. Es normalmente blanca, con tintes rosas y otras especies presentan colores que van desde el rojo intenso hasta el azul pálido. La fruta de la pasonaria es una baya oval o redonda,  de entre 4 y 10 centímetros de diámetro,fibrosa y jugosa,recubierta de una cáscara gruesa,ceros,  delicada es incomestible. La pulpa contiene numerosas semillas pequeñas. El color presenta grandes diferencias entre variedades; la más frecuente en los países de los países de origen es amarilla,obtenida de la variedad P.edulis f.Flavio arpa pero,por su superior atractivo visual,su le exportarse a los mercados europeos y norteamericanos el fruto de la P.edulis f.edulis,de color rojo a naranja intenso o purpura.Es una variedad  es conocida como gulupa en Colombia.Es de uso afrodisiaco.Es nativa de las regiones cálidas de Centroamérica  y Sudamérica. Se cultiva comercialmente  en la mayoría de las áreas  tropicales y subtropicales del globo,entre otros paises:Colombia, Puerto Rico, República Dominicana, México ect.

ROBY MARTONS

When I saw her for the first time on the internet, I was captivated by her design, I was a fan of the gins and the distillates. She began to inform me about her, I knew it was almost impossible for her to obtain it for my collection, but still I was still interested. One day, I receive an email and it was they I could not believe, after all I have it and I keep it as a treasure, although it is true that my friends and clients have already tasted it. But it is good to share information about certain gins that we are getting new to the market and are worth trying. It is a gin that has a production of about 10,000 bottles between departure and departure. It is produced in Italy, more specifically in Treviso, the production entrusted to a former distillery of Bássano , the historic capital of the staple. Venetian gin follows the "tub" production method of the early 10th century in England where a mixture of herbs, spices, plants and roots is macerated. From grains of the highest quality and a spring water. After the double distillation, the spirit is placed in a container and the cold infusion is carried out. Afterwards the botanists are left to marinate for 10 days. It is a gin that is not filtered so that the aromas and flavors are not lost because it is what gives it that yellow and turbid aspect. Great amplitude of aromatic scents of berries of red color, anise and clove, nuances of ginger and licorice.

BOTANICAL

CITRUS

BERRIES

NAILS

GINGER

RADISH

SEED OF ANISM

CORIANDER

PINK PEPPER

LICORICE

JUNIPER

CINNAMON

Featured botanist

Radish

Raphanus satinum, the Radish, is a plant of the brassicaceae family that is grown for its edible roots. There are certain species that receive different vulgar names among other names such as white radish, Japanese radish or daikon.Planta annual or bienal of axonomorfa root.Tail of 20 to 100 centimeters, erect, little branched, glabrous or something hispid at the base. Basal leaves of up to 30 cm petiolate, in rosettes, lira pinnatisectas with two three pairs of lateral segments and one terminal of greater size, suborbicular; the superior ones of oval oblong lanceoladas.Raise from 10 to 50 flowers with pedicels of 5 to 15 millimeters in the anthesis, 10-30 in the fortification.Sepals of 6 to 11 millimeters and petals of 15 to 20 millimeters, white pink or violets more or less veined.The fruits are indehiscent siliques from 30 to 60 by 6 and 12 millimeters patent erect with residual valve tissue of 1.5 to 2.5 millimeters seedless rarely monopermo and the upper 25 70 x 8 15 millimeters cylindrical longitudinally striated , with 2 to 10 seeds and finished in a conical peak of 10 to 15 millimeters. The seeds of 3 to 4 millimeters of ellipsoidal truncated truncated reticulate green striated when immature that turn brown at maturity and are immersed in a dense white spongy tissue that develops during this maturation. Originary of Asia or the Eastern Mediterranean introduced and cultivated in almost all the world sometimes escaped from crops in gutters, ribazos and baldíos grows from the level of the sea until 1300 meters of altitude and it blooms all the year.

WINT Y LILA

 These hot spring afternoons, we want to take a fresh gintonic, better choice than one with Spanish roots or better roots of Cadiz, which is made in a distillery settled for more than 200 years in the Port of Santa Maria. The distillery has 7 different small alembics, each of them, provides different nuances, which allows them to make distillations to measure. The alcohol used to make it is made of grain, the "Maria bath" system is used, thus achieving a slower and more delicate process where the essences are extracted without being altered. After the distillation they are left to rest for several weeks, before making the courage, between them and add the purified water. It is subjected to 5 distillations. Its name refers to one of the first companies dedicated to maritime trade of the year 1646 in Cádiz. By the hand of Juan de Wint and Sweerts (gentleman of the order of Calatrava) and Margarita de Lila Blanco belonging to 2 families of Flemish origin and dedicated to the long-distance maritime trade America Europe based in Cádiz, which took the traditional distillates of the Valley of the Guadalquivir.

In tasting the freshness of the mint is present, as well as the orange blossom well integrated with the juniper.

On the soft palate, refreshing with a slightly citrusy and herbaceous aftertaste.

Graduation: 40%

BOTANICAL

Juniper

Angelica

Angelica root

Coriander

Cinnamon

Orange blossom

Grass in love

Orange skin

Lemon peel

Lime leather

Featured botanist

Saffron

Saffron is a species derived from the three dry stigmas of the pistil of the flower of Crocus sativus, a species of crocus genus within the iridaceae family.

Saffron is characterized by its bitter taste and its aroma come from its chemical components picrocrocin and safronal. It also contains a carotenoid dye called crocin, which goes to the food a golden yellow color that makes saffron a component appreciated in many dishes around the world in Spain is used as an essential complement to the paellas is also used for the Concepción de rice meats and seafood.

TINTO  RED

GIN TINTO RED

Tinto Gin is a gin of Portuguese origin, made by Joao Guterres and his two sons Hugo and Marco, in Fontoura, a town in his native Valencia where his distillate is also made. It is made with parrot, a fruit that apparently can only be find in that locality. Made in the DeCanter distillery, where they distill it 3 times and that result in an artisanal and exclusive gin. Each of the plants is macerated separately and distilled at a very slow rate, with an alcohol made from a large selection of cereals such as wheat and barley. The fruits are left macerating 90 days.

The parakeet that we will talk about in the botanical section since it is little known gives it that sweet and intense flavor similar to that of the pear, but what gives it that intense red color is another botanist little used in the distillation of gins like It is the Poppy, and what gives this distillate its name.

In tasting it is a sweet gin, a little herbaceous along with fruity.

On nose clean aroma, sweet

Graduation

40%

BOTANICAL

Juniper

Angelica

Laurel

Willow

Luisa grass

Lavender

Orange

Nepeta

Elder

Rosemary

Poppy

Parakeet

Lemon

Blackberries

Eucalyptus

FEATURED BOTANICAL

PARAKEET

It is a unique characteristic fruit, without equal in the whole world, since throughout the centuries it has adapted to the region and perpetuated by the Valencian farmers. It is the result of unique characteristics, with small rounded light brown color and of bittersweet taste. The periqueiro Dos Santos is a fruit tree of the Rosaceae family of the genus Pyrus with unique characteristics that are not easily confused with Pyrus Pyrus cordata so present in our region.

LAW

Writing about a particular gin is a bit difficult, since there is a lot to choose from, a lot of variety. But if it is true that, we must promote the Spanish product. And more if it is born from the passion of 3 friends and its fastination by Ibiza and the spirits. This is how this adventure began, to make the LAW gin. Law in English means law that is what these 3 friends Luna, Alexander and Wolfgang, after much effort and three long years of testing and long nights, to get the master formula of a gin that has to be fresh, with citrus notes, but with a dry base and an unctuous body.

For this, a pure alcohol of wheat is used together with some all-natural botanicals that are first macerated and then heated carefully until the aromas are vaporized together with the alcohol, through the neck of the still, the vapors reach the cooling serpentine , where they are liquefied again. All this is done without sugar or artificial flavors and with the pure water of the springs that are born in the island. It is distilled in copper still. It is bottled, labeled and sealed by hand individually as it is they make few bottles of each batch. As a last touch they distill the salt of the salinas since it can not miss a touch of marine air in this gin with a dry end of superior quality.

When you smell it for the first time you get fresh aromas, I would say that it is fruity and spicy, but you do not know how it smells, the taste is true that surprised me because I could not explain the first sensation when I tasted it was a spicy taste with a warm citrus flavor and in the end you get the juniper.

Graduation

44%

BOTANICAL

Prickly pears

Peppers pattern

Fresh citrus skin

Black Sabina

Juniper

Cardamom

Coriander

Iris root

Black cucumber

Featured botanist

Fig prickly pears

Opuntia ficus-indica, commonly known as, among others, prickly pear, fig, palera, prickly pear, nopal, is a species of shrub plant of the Opuntia genus of the cactaceae family. As the majority of the members of this genus lacks leaves nomo rows, the segments or clear god in which it divides, are stems capable of branching themselves, emitting flowers and fruits.These stems are flat, oval and of medium green color. two kinds of thorns, gathered in the gloquidia of the areas, some long, and hard and others short and thin with hairy aspect, known as "penepes" in the mountain range of Argentina. The flowers, in the shape of a crown, are born from the areolas at the edges of the segments. It flowers once a year and both the fruit and the flower can be of different colors, from yellow to red. The fruit has a thick, thorny rind, and a pulp abundant in seeds or seeds. The ripe fruit is an oval-shaped berry with diameters between 5.5 cm and 7 centimeters, a length of 5 cm to 11 cm and a variable weight between 43 and 220 grams.

VAN DICK

With the arrival of summer, the holidays arrive, the heat, the terraces are filled. The festivities of the towns and cities also arrive, since around the corner we already have the San Fermines. With the high temperatures we want to drink something fresh, and almost always resort to the famous mojito or a good gintonic.If we focus on the gintonic we have in almost all local, a wide selection of gins. To me that I like Hendricks gin, because I find it refreshing at the same time tasty in this summer season. Well I recently tried this one that we will mention, for many unknown, but there is so much variety lately, as to test them all. How did this gin tell you? It has a base of roses and cucumber.It is curious when looking for information about it, I saw that not only make gin, but also make vocka, yes with 100% Dutch products.The alcohol is made of grain, and is made with 10 botanicals . The recipe is secret and dates from 1867, which was found in the zeedijk in Amsterdam, during excavations in the port area, more specifically in the cafe In't Aepjen where the only recipe was discovered, the thirteenth century levees were erected for protect from floods and after the construction of the zeedijk "dike of the sea", Amsterdam became a port and thriving commercial center, leisure area for sailors and main storage point for many kinds of cereals.

Botanists

Licorice

Cardamom

Coriander

Angelica

Juniper

Iris

Vanilla

Orange

Lemon

Essence of rose

Cucumber

FEATURED BOTANICAL

LAVENDER

Lavándula is a genus of plants in the laminaria family, which contains about 60 species of taxa and infra-specific accepted from the more than 200 described, are known as lavender alhucema, lavender or lavender, among many other names.

They are sufruticosas plants, perennial of stems of quadrangular section, general very foliosos in the part inferior, with leaves of closely laceoladas and broadly elliptical, whole, dentadas or several times divided with simple, branched and glandulifero hairs. The spiciform inflorescence, formed by verticilastros more or less nearby, often with long escapes. The bracts are different from the leaves, frequently colored, the superior ones, sometimes, very different and outstanding in plumes or crowns. The calyx has 5 small triangular teeth, the upper usually finished in a more or less elliptical appendage, in the form of a small operculum that closes the throat of the chalice. The tube of the latter presents 8-15 nerves and has no inner ring of hairs. The corolla is bilabial, lavender, lilac, blue or violet, rarely white. The upper lip has two lobes and the lower one 3, all of similar size. It has four stamens, didinamos, shorter superiors, generally not outstanding from the tube. The style is capitated. The fruit is a tetranucula, each one of ellipsoid shape, chestnut color. Wide distribution, from the Macaronesian region, throughout the Mediterranean basin and, in a dispersed way, through the northern half of Africa, the Arabian peninsula and South Asia to India. A few species have been introduced, and hybrids and cultivars in numerous countries for its intensive cultivation destined essentially to its distillation.

WINDSPIEL 

Today we have to talk about a German gin, although we are accustomed to gins made with grain alcohol, this goes out of the ordinary since its alcohol is based on a tuber, as is the potato. But we talked a little about its name " Windspiel ", a curious name where there are. Well, reading a little about this gin I discovered, that the name alluded to Frederick the Great who with the order of the popes, ordered the cultivation of potatoes in Prussia and Pomerania to alleviate the famine of those years. To which they have wanted to honor in a singular way, since it was a great lovers of the breed of dog that appears on the label.

This gin comes as we have said from the volcanic Eifel and its manufacturer is Eifelion GmbH. The idea came from Sandra Wimmeler, Rebeca Mertes, Denis Lonnerdonker and of course the farmer Tobias Schwoll.The botanists are individually macerated and stored in neutral alcohol during days.With the help of Holger Borchers, master distiller of Rockstedt in Lower Saxony, who processes the potatoes for distillation. With fine sweet notes that remind me of licorice. When you try it in the beginning, it gives you a certain itch on the tongue like that produced by pepper, which gives way to juniper and then to citrus, and with clear notes of coriander.

It comes in a bottle of 500 ml of dark color, sealed with an elegant cork handmade in Portugal, from which comes a navy blue cord and a small papyrus where you can read "Faithful to the order of the potato" and in the neck a golden ring.

Graduation

47%

BOTANICAL

Juniper

Lemon

Coriander

Cinnamon

Lavender

Ginger

Carnation

FEATURED BOTANICAL

Today we have to talk about a German gin, although we are accustomed to gins made with grain alcohol, this goes out of the ordinary since its alcohol is based on a tuber, as is the potato. But we talked a little about its name " Windspiel ", a curious name where there are. Well, reading a little about this gin I discovered, that the name alluded to Frederick the Great who with the order of the popes, ordered the cultivation of potatoes in Prussia and Pomerania to alleviate the famine of those years. To which they have wanted to honor in a singular way, since it was a great lovers of the breed of dog that appears on the label.

This gin comes as we have said from the volcanic Eifel and its manufacturer is Eifelion GmbH. The idea came from Sandra Wimmeler, Rebeca Mertes, Denis Lonnerdonker and of course the farmer Tobias Schwoll.The botanists are individually macerated and stored in neutral alcohol during days.With the help of Holger Borchers, master distiller of Rockstedt in Lower Saxony, who processes the potatoes for distillation. With fine sweet notes that remind me of licorice. When you try it in the beginning, it gives you a certain itch on the tongue like that produced by pepper, which gives way to juniper and then to citrus, and with clear notes of coriander.

It comes in a bottle of 500 ml of dark color, sealed with an elegant cork handmade in Portugal, from which comes a navy blue cord and a small papyrus where you can read "Faithful to the order of the potato" and in the neck a golden ring.

Graduation

47%

BOTANICAL

Juniper

Lemon

Coriander

Cinnamon

Lavender

Ginger

Carnation

FEATURED BOTANICAL

The fruit in the form of a star, also known as star fruit (because of its appearance to a star when observing its cut transversely) carambola, carambola, carambola, quince trombolo, chiramelo, cucumber tree, Chinese tamarind is a perennial tropical shrub, belonging to the oxalidaceae family. It is native to Indonesia, India and Sri Lanka and is popular throughout Southeast Asia, Malaysia and parts of East Asia, including Taiwan. It is also found in America, in Colombia in the Montes de Maria region, the valley of Cauca and on the island of San Andrés. It is a perennial tropical shrub 3 to 5 meters high. The leaves are distributed along the branches of 8 to 18 cm in length. It has short, axillary inflorescences or in the place the previous leaves were occupied, on peduncles of a centimeter of length. Its fruit the carambola appears in clusters in the branches and in the trunk: thick, ovoid or ellipsoid berries of 8-12 x 5-6cm, yellow-orange in maturity, starred with 5 angles. Its cross section and if a five-pointed star point its pulp is juicy, a little fibrous and acidic. Contains vitamin A, vitamin C, phosphorus and potassium can be consumed both raw and cooked and result is delicious lined in a vinaigrette sauce. It is multiplied by seeds and layers and grafts. It is sensitive to frost.

The fruit in the form of a star, also known as star fruit (because of its appearance to a star when observing its cut transversely) carambola, carambola, carambola, quince trombolo, chiramelo, cucumber tree, Chinese tamarind is a perennial tropical shrub, belonging to the oxalidaceae family. It is native to Indonesia, India and Sri Lanka and is popular throughout Southeast Asia, Malaysia and parts of East Asia, including Taiwan. It is also found in America, in Colombia in the Montes de Maria region, the valley of Cauca and on the island of San Andrés. It is a perennial tropical shrub 3 to 5 meters high. The leaves are distributed along the branches of 8 to 18 cm in length. It has short, axillary inflorescences or in the place the previous leaves were occupied, on peduncles of a centimeter of length. Its fruit the carambola appears in clusters in the branches and in the trunk: thick, ovoid or ellipsoid berries of 8-12 x 5-6cm, yellow-orange in maturity, starred with 5 angles. Its cross section and if a five-pointed star point its pulp is juicy, a little fibrous and acidic. Contains vitamin A, vitamin C, phosphorus and potassium can be consumed both raw and cooked and result is delicious lined in a vinaigrette sauce. It is multiplied by seeds and layers and grafts. It is sensitive to frost.