After distillation, this gin was stored in selected wooden barrels for about 6 months. The special thing about it is the ingredient "Aged Sugar", a Caribbean brown sugar that was roasted in copper kettles and lightly caramelized, then stored in cognac barrels together with a small amount of gin for 3 to 4 months. Fresh and strong on the nose. At the beginning hints of juniper, orange peel and cardamom. In the further course there are floral aromas of jasmine and honeysuckle, as well as fennel, cumin and slightly sweet hints of coffee and vanilla. Full-bodied and elegant on the palate with bittersweet profiles of candied lemon peel, black herb, anise and almonds. In the further course spicy notes of nutmeg, cinnamon and cubeb pepper. A very long finish that is floral, spicy and woody at the same time. Notes of coriander, violet, angelica, cumin, grains of paradise and licorice are evident.