In the selection of our botanicals, we look for inputs of excellent quality, and from local producers.
Juniper, Cardamom, Coriander, Orange Blossom, Kidron, Grapefruit Skin, Lemon Skin and Clove are some of the botanicals and citrus fruits that we use in the maceration.
The wild juniper from Patagonia gives it a special profile and differentiates it from most known gins.
We seek that, from the selection of your supplies to the bottling of the finished product, the entire process is carefully supervised.
After four distillations, we drink to bottle only the heart of the gin, discarding in good proportions the heads and tails of each batch.
Prepared manually at each stage of your process
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