MONIGINSS

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.

DUFFERIN BY MONTECRISTO

Just to see the bottle, it is already striking. And when you think it is a gin, of the many that are constantly distilled, you read in the back, which is made, in one of the oldest stills in Europe, manufactured in 1890 by Herve Moulin de Bordeaux, and its place of origin is Suiza.Nace of the passion of two passionate gin Gin and Brinos who wanted to create their own gin.Before such data, the next thing you ask yourself How will you know? Floral, Citrus, herbaceous? It is the typical question that we often ask those who are behind a bar.Well, this gin should know that it is made with a wheat base.The alcohol used to make it, is imported from the United Kingdom, cradles of the best gin. To create the gin Dufferin, by macerating its botanicals, to then be distilled in the copper still. It is a gin that has 5 distillations. For its elaboration, the grain alcohol is reduced with spring water and d The botanists marinate for 24 hours and then reduce alcohol to 40%

How gin the pleasant encounter, with Mediterranean and citrus aromas.

The juniper stands out, although it joins very well with the notes of fresh grass.

The end, leaves a certain memory to Lima.

GRADUATION

40%

BOTANICAL

Juniper

Cardamom

Mint Brava

Licorice

Lemon peel

Coriander

Thyme

Camomile

Bitter orange

Featured botanist

Camomile

Chamomile or common or Roman chamomile is a perennial herb of the Asteraceae family, native to Europe. The common chamomile is a perennial herb of dense stems presents sessile leaves, alternate, tripinnatilobuladas, finally divided, with the linear leaflets. In terminal position presents in summer an inflorescence in the form of chamomile genitals paniculated chapter pain. Radial flowers are about 20 cm with white ligule, while those of the disk are numerous, hermaphroditic, with the yellow corolla, the tips of the oval anthers and the end of the trunk style. The floral head does not exceed 1 cm in diameter . The fruits are cylindrical achenes, more or less a millimeter in diameter, somewhat larger than radial ones. Pollination is carried out hymenoptera but the plant is capable of self-pollination.

 It is native to Western Europe except Holland and northern Asia, although it formerly grew in abundance in Greece for ornamental, medicinal and turfgrass purposes. It was introduced in Central Europe, Italy, Bulgaria and Russia and is now naturalized in most of United States, Ecuador, Colombia and in the Central Valleys of Chile. It extends over a large part of the Iberian Peninsula being less frequent in the northwest, east and southeast of this. Its habitat is meadows and grassy places, as well as in sandy soils with silica and dry meadows. It lives in grazing land and trampled soils. This species needs warm seasons with temperate climates for its development, but it can withstand frost, drought, lack of nutrients and high alkaline concentrations. The tender stem and flowering tops are used dry or fresh infused, aromatic and slightly bitter. It is often confused with German chamomile, the therapeutic effects associated with chamomile are digestive, carminative, sedative, tonic, vasodilator and antispasmodic.

LONDON N3

If we have to talk about a gin with history, I think this is the most appropriate to do it. When you have to explain behind a bar, while you are putting a gin and where it comes from, and its history, people remain absorbed in smelling the story. history of this gin. The gin N ° 3 takes its name from St James Street, which houses the Berry Bros & Rudd house since 1698, the oldest wine and spirits establishment in England. Founded more than 300 years ago, the Berry Bros house . & Rudd specialized in the sale of provisions, liquors and wines. In a short time he gained much fame and notoriety, which made him become the official wine supplier of the British royal family during the reign of George III, a task that continues practicing today.

The development of the gin in the distillery is handled by his master distiller David Clutton, who is responsible for the gin does not lose the flavor of London gins, being faithful to its traditional flavor. Through a process of continuous distillations in copper still, typical of the elaborations of the premium sector. In its composition we can find 3 fruits and 3 botanicals, as you can see they do not look for rare botanists, but prefer to focus on the quality of the classics and the exact measurement to obtain a perfect gin.

The first time you smell it the juniper leaves.

In the mouth, the first impression is the taste of juniper, but then gives way to the essence of citrus, orange peel and grapefruit, the end I find something earthy like the one that gives the root of angelica.







BOTANICAL



Juniper

Coriander

Cardamom

Orange skin

Grapefruit

Angelica Root



Graduation




46%

FEATURED BOTANICAL



Cedrata

Citrus medica, commonly called cedar or citron, is a shrub of the rutáceas family cultivated for its fruit, called citron, lemon sty, French lemon or grapefruit (the latter term is confusing with grapefruit), which is rarely consumes fresh, but whose skin is used in confectionery preparations and as a flavoring for its strong content in essential oils. It was probably the first known citrus in Europe, documented since the time of the Roman Empire and precisely from the Latin citrus ethos comes its own name. It is a small tree or evergreen shrub of 2.5 to 5 m in height, with the twisted shaft and dense and rigid branches, with spines in the leaf axils. The leaves of short petioles, are simple, alternate, elliptical or lanceolate up to 18 cm long, Coriaceas surface and dark green in the beam, with a distinctive lemon fragrance. It produces hermaphrodite flowers, fragrant, of good size, white or purple, forming small clusters. They have 4 to 5 petals with 30 to 60 stamens. The fruit is a rarely oblong or globose hesperidium piriform, up to 30 cm in diameter varying between specimens and even in the same specimen, with the well-marked style. It is covered with a thick, fleshy shell, stuck on the colored endocarp yellow or greenish with small oil glands frequently rugosa.It has 10 to 15 carpels, firm, little juicy sweet or acid depending on the variety. Normally the seeds are small, monoembryonic, smooth, white inside and abundant. Its origin is unknown, but there are documents of domestic seeds from the 4th century BC, probably the army of Alexander the Great introduced it into the basin of the Mediterranean Sea and its cultivation quickly spread. In ancient Rome it was used as medicinal, and from the 2nd century as food; It is mentioned as much by Dioscodides as by Plinio. It must have been cultivated in Judea in the Biblical time, since its fruit called etrog in Hebrew is one of the ritual spices used in the celebrations of sucot. In Italy it disappeared with the fall of the Roman Empire, It was only preserved in Sicily, Sardinia or the Neapolitan region. It came through America through Spain, the conquerors introduced it in Florida, Puerto Rico and finally California, although commercial plantations were developed, eventually the difficulty of its growth came to its abandonment. In Central America, Brazil and Colombia have become naturalized, and there are plantations of some size, especially for export. It is rarely grown in seed; It is easily reproduced by cuttings taken from branches of 2 to 4 years old and planted without defoliation. With more speed it is reproduced by grafting on the basis of a sweet orange, bitter orange, grapefruit, but the fruits obtained are smaller and the Graft sometimes grows more quickly than the foot can support. It requires a lot of sun, well-aerated soil and bad weathering of the extremes of temperature and humidity; unlike other citrus fruits, it does not go through a winter dormant phase. Because of the weight of the fruits, care must be taken to prune the long branches or to place supports to resist them during their entire growth. It is also common practice to cut the thorns to avoid damage to the fruit during the commercial holidays. It is in flower most of the year producing fruit constantly, although most of it is produced in the spring. It takes about 3 months to reach the mature form , and with intense yellow skin and a deep aroma. For culinary use it is usually picked up even green, with between 12 and 15 cm in diameter. Normal production is around 30 kg per year.

BOAR GIN

When you see this gin on the shelf of any store, you look carefully at the label, and you think "he paints a boar on a gin label" which ingredient is sure that many people will not guess. Why an unusual ingredient in gin how is the black truffle.

It all starts with two friends Torsten Boschert and Hannes Schmidt who were passionate about gin and wanted to have their own. Later they would be joined by Markus Kessler, who already had experience as a Master distiller in his family business.

Distilled and bottled by hand in the Black Field Boar Distillery, rooted since 1844, in Bad Petersal, southern Germany. Distillation is a very old tradition, since in Germany there are about 1000 distilleries, almost all are family businesses, but very few go back to the beginning of the 19th century.

Handmade and distilled in small batches and with mineral-rich spring water and botanicals wildly cultivated and carefully selected make their composition something very special.

Flavored with juniper and citrus, although herbs such as thyme and lavender are also noted. With a delicate and balanced aroma, which reveals white pepper and a subtle residue of fir resin.

In the end a subtle touch of eucalyptus, along with the juniper and a pinch of pepper. In the background you can distinguish the truffle, from the Black Forest, the star ingredient of this gin.

Graduation

43%

BOTANICAL

Juniper

Lavender

Thyme

Lemon peel

Coriander

Pepper berries

Black truffle

Featured botanist

Lemon Grass

It is a genus of plants in the family of poeceae with about 55 species native to the warm and tropical regions of Asia. It is a type of perennial grass. It is known as lemon grass in Panama, lemon or lemon grass in Colombia, straw cedron in Bolivia, malojillo or malojillo in Venezuela and lemon grass in Honduras, El Salvador, Costa Rica, Nicaragua and Mexico. In the Dominican Republic it is called limoncillo, in northwestern Argentina it is called Cedrón grass. In the western part of Cuba it is called Santa cane and in the eastern lemongrass or feverfew. In Paraguay it is known as cedron kapi-i It is also known as lemon tea, lemongrass, lemongrass or citronella grass. In Ecuador and Peru it is known as luisa grass. It should not be confused with Cedrón or Aloya citriador. They are perennial plants polygamous with solid stems. Generally aromatic leaves with a lemon smell when crushed, a lily membrane adaptation ligule, linear, flattened sheets. Inflorescence as a pair of short clusters, clusters aggregated in a composite paniculate, false, dense, spathe cea, terminal, rachis articulated above basal pair with similar spikelets. Lemon grass is widely used in Asia as an herb, particularly in Thailand, Laos, Sri Lanka and Caribbean cuisine. It has a flavor and aroma similar to lemon and can be dried or sprayed fresh. The stem is difficult to digest, except the inside. However, it can be finally grinded while preserving the aromatic oil. The main constituent of lemongrass oil is citral.

GIN ZARI

On one of my visits to Madrid at the 
GinMotive show in 2015, I met Patricia at the presentation of her gin, which was beginning to break out at that time. We spoke of a Spanish gin on all four sides, made with a blend of cereal alcohols and a distillate of agave, where juniper, citrus and spices predominate. With a triple distillation prior to a fourth with botanicals. It is created by Patricia Gijón, a pharmacist by profession and a vocation creator. It is made of a small copper still of 3 liters in the kitchen of our creator. Gin Zari refers to Nazarí with details that can be seen in the labeling of the bottle, since the agave flower is reminiscent of the craftsmanship of the Alhambra in Granada. The bottle is inspired by the master formula and the juniper giralda recalls the serpent of the symbol of the pharmacy. The first 500 bottles have left the distillery Joaquín Alonso in Atarfe and on the label of the bottles appears the address of his house in Alborote.

It was founded in 1944 and is a company specialized in the manufacture, packaging and marketing of alcoholic beverages. Currently it is the third generation, responsible for leading this company, always betting on innovative products.

Citrus notes, floral touches due to agave and juniper, in the mouth taste juniper, also sweet, with a spicy aftertaste because I think the ginger, but disappears right away.



Graduation



40%



BOTANICAL



Juniper

Coriander

Cardamom

Angelica

Orange

Lemon

Lime

Ginger

More a secret ingredient



Featured botanist



Agave

Agave is a genus of monocotyledonous plants, usually succulent, belonging to the family Agavaceae to which it gives its name. Its area of ​​origin in the arid region that today is divided between northern Mexico and the southern United States. It is estimated that the genus began to diversify 12 million years ago, which has achieved an enormous diversity of species, exceeding 300. They receive numerous common names, such as agave, pita, maguey, head, fique or mixture, among the most known. The species of the genus are very similar in terms of their shape and growth. They form a large basal rosette with thick and fleshy leaves, in some of the large cases, which are placed in a spiral around a short stem in relation to their length, so they appear to be born directly from the ground. Generally they are armed with robust woody thorns and flattened in the margins, and a conical, solitary, finishing off the apex. A few species lack spines.Their growth is slow, and ends with flowering, they are monocarpic.The plant develops a floral scape, taller than the leaves, and in the same year it flowers, fructifies and dies.Most species develop a large number of basal suckers around the original rosette, forming thick colonies that develop and fructify. Agaves require semi-dry weather, with average temperatures of 22 degrees, generally at an altitude of between 1500 and 2000 meters. The characteristics of the soil for an optical growth must be; clayey, permeable and abundant in eleméritos derived from basalt and with the presence of iron, preferably volcanic. It is very important to sun exposure, exceeds 100 cloudy days a year and preferably only 65. Reproduction can be given by seed or bulbillo, or more efficiently by rhizomes, that is, transplanting the shoots that sprout from the root of the plant. When reaching a height of 50 cm, and when the heart is 15 cm, they are detached from the mother plant. The optimum age of reproduction is between 3 and 5 years, annually can produce between 1 and 2 shoots, which, once separated, should be planted, covering 75% of its volume with the substrate. This type of reproduction produces an identical copy of the mother plant and that the extensive use of this method can put in risk the important genetic diversity of these plants, as it happened in the case of tequila (a type of mezcal), since the plantations of Agave tequilana have lost practically all their diversity.

PLATINUM DORE

PLATINUM GOLD COMES FROM THE HAND OF THE TAVASA DISTILLERIES THAT HAS A MODERN FACILITIES IN A FINCA OF 40000 SQUARE METERS IN CASARRUBIOS DEL MONTE A MIDDLE ROAD BETWEEN TOLEDO AND MADRID AND WITH 167 YEARS OF HISTORY.

VIN DORE 24 KILATES DEDICATED TO THE COMMERCIALIZATION OF FOOD GOLD POWDER, DIEGO SUÁREZ HIS PRESIDENT LEADS THIS COMPANY DEDICATED TO THE SECTOR OF LUXURY, THAT FEATURES MAINLY THROUGH ITS CAVAS AND SPARKLING WINES, THE MOST CLAMOROUS OF THE WORLD PRESENT US THIS GENEVA.



PLATINUM GOLD IS DISTILLED IN ENGLAND FOLLOWING THE LONDON DRY METHOD IN TRADITIONAL ALAMBIQUES WITH GOLDEN COPUOS OF 24 KILATES.SPEED 5 TIMES AND PREPARED WITH SELECTED ALCOHOLS OF GRAIN OF THE BEST QUALITY AND ITS 13 BOTANICAL. SEVERAL DISTILLATIONS ARE MADE WHERE THE BOTANICALS ARE MAKEED IN A GRAIN ALCOHOL BASE. A LAST DISTILLATION IS DONE WHERE THE CITRUS IS MELTING FOR 7 DAYS TO GET THIS MAJESTIC AND DAZZLING GINEGRA.



THE CATA.EN NOSE SWEET, FLORAL AND SPECIATED NOTES. NOTES OF JEANS, TOGETHER WITH RESINOS AROMAS, FINAL TO AROMATIC HERBS.

IN MOUTH A LIGHT TOUCH TO CITRUS, VERY SOFT AND AROMAS WITH REMEMBER TO BERRIES OF JEANS.


THE TRANSPARENT BOTTLE TOGETHER WITH POWDERED GOLD MAKES IT SHINE WITH OWN LIGHT, BECAUSE THE POWDER IS SUSPENDED FOR 30 MINUTES WHAT MAKES IT MORE FLAME IF IT CREATES FLASHES IN THE BOTTLE AND IN ITS CUP.

BOTANICAL
JUNIPER

ANGELICA

ALMENDRA AMARGA

CORIANDER

CASSIA CRUST

ROOT OF REGALIZ

GRAPEFRUIT SKIN

GINGER

ROOT LILY

ORANGE SKIN

LEMON PEEL

GOLD POWDER 24 KILATES



GINGER

GINGER OR QUION PLANT OF THE ZINGIBERACEAS FAMILY, IS A HORIZONTAL RIZOMA OF UNDERGROUND STEM VERY APPRECIATED BY ITS AROMA AND FLAVOR AGRIOUS AND PICANTE.LOS RIZOMAS ARE JUICY AND CARNY WITH A STRONGLY FLAVOR, ARE COLORED CECIZO BY OUTSIDE AND WHITE YELLOW BY INSIDE.

IT GROWS IN THE TROPICAL REGIONS OF THE WORLD THE MOST EXPECTED VARIETIES COME FROM AUSTRALIA, INDIA AND JAMAICA.


THE RHIZOMAS IS COLLECTED BEFORE NEW RETOINS ARE FORMED AS OLD RHIZOMES LOSE PROPERTIES.

SIDERIT

GIN SIDERIT IS PREPARED IN A MICRO DISTILLERY LOCATED IN TORRELAVEGA (CANTABRIA) BY MASTERS DISTILLERS RUBÉN LEIVA AND DAVID MARTÍNEZ WHO IN A YEAR HAVE BEEN POSITIONED AT INTERNATIONAL LEVEL

MENTAL CRAFT IS DESIGNED ALONG WITH ITS 12 BOTANICALS OF HIGH QUALITY SOME OF THEM LOCAL SUCH AS THE PORT TE OR HYSSOPIFOLIA SYDDRIA, WILD PLANT OF THE PEAKS OF EUROPE. THE BASE SPIRIT IS EMPLOYED OF RYE GRAIN, IS THE ONE USED TO MAKE THE FIRST GINEGRAS IN THE NETHERLANDS THROUGHOUT THE 17TH CENTURY

THE WATER WITH WHICH THIS GENEVA IS DEVELOPED COMES FROM THE SPRING OF ORTIGOSA WHICH IS LOCATED IN THE MONTES DE GUADARRAMA PROVINCE OF SEGOVIA

FOR THE DISTILLATION THE TECHNIQUE OF THE FRACTIONED COLUMN WITH REFLUX BUILT IN GLASS BORO SILICATO IS USED, THIS EQUIPMENT CONJUGATES THE ESSENCE OF TRADITIONAL ALAMBIQUE WITH THE LATEST TECHNOLOGIES TO GET THUS PURE DISTILLATES, WITHOUT ANY RESIDUE INCREASING THUS THE AROMAS AND FINAL PURITY.THE PROCESS IT CAN LAST BETWEEN 45 OR 60 DAYS ACCORDING TO THE TEMPERATURE OF THE STATIONS AS IT IS A PRODUCT THAT HAS A MATURING TIME IN TANKS.

IN NOSE IT HIGHLIGHTS ITS SUCH CITRUS AROMA WITH HERBAL. ITS FINAL IS LONG AND NICE WITH FLORAL MEMORIES, VERY EASY TO TAKE.



IN THE YEAR 2014 HAS BEEN AWARDED WITH THE SILVER MEDAL TO THE PAGKAGING AND BRONZE TO THE PRODUCT IN THE SAN FRANCISCO WORLD SPIRIT COMPETITION.





BOTANICAL:



JUNIPER

CORIANDER

MANDARIN CORTEX

PINK PEPPER

CINNAMON

ROOT OF LILY

ORANGE CRUST AMARGA

RAW ALMOND

CARDAMOM

ANGELIC ROOT

JAMAICA FLOWER

PORT TE





TODAY WE'LL TALK ABOUT TWO BOTANICS OF THIS WONDERFUL GENEVA THE FLOWER OF JAMAICA AND THE PORT TE.



JAMAICA FLOWER

HIBISCUS SABDARIFFA, PINK OF JAMAICA OR ALSO KNOWN AS ROSA ABISINIA OR FLOWER OF JAMAICA OR ROSELLA.ES A HIBISCUS OF THE FAMILY OF THE MALVACEAS OWNED BY DRY CLIMATE AND ORIGINATING FROM TROPICAL AFRICA. THE CELLS ARE HARVESTED WHEN THEY ACQUIRE A SIMILAR TONE TO THE WINE AND LET THEM DRY, IT IS USED TO USE IT AS A FOOD COLORANT, ALTHOUGH WE CAN FIND THE FLOWERS IN ALMÍBAR FOR DECORATION IN PASTRY AND COCKTAIL.













PORT TE

KNOWN AS ROCK OR MOUNTAIN TEE IN THE CORDILLERA CANTÁBRICA, IS OF THE FAMILY OF LABIADAS AND GROWS IN THE PASTIZALES OF ALTA MONTAÑA OVER THE LIMESTONE ROQUEDOS.

WOODY PLANT THAT DOES NOT EXCEED 40 CM IN HEIGHT AND IN THE FORM OF KILLING.

AS CURIOSITY IS A WILD PLANT THAT IS FOUND IN THE CATALOG OF PROTECTED FLORA.












GRADUATION IS 43 °