The journey of BLUE GIN begins with wheat. More precisely, with the wheat variety "Mulan". It grows in Upper Austrian fields and is a wonderful regional raw material for our raw spirit. The multiple distillation takes place traditionally in small copper bubbles in the "pot still process".

After distillation to the fine spirit, the spices come into play. These are meticulously selected spices from all over the world, which are processed by means of "maceration". This wonderfully fragrant batch is now allowed to rest for a while and after some time it is distilled a third and final time. What we get now is gin.

27. No more, no less. We cannot reveal all of them, but this much can be told: Juniper is the most important ingredient. The berries are only used when fresh and come from the latest harvest. Their aroma must be fresh and typically Mediterranean. Other ingredients are lemon zest, angelica root, coriander seeds, turmeric, liquorice roots and many more. Where the high-quality "botanicals" come from is the distiller's well-kept secret.

The spring water with which our BLUE GIN is perfected comes from a Mühlviertel alpine pasture in the north of Upper Austria. But it is precisely this ingredient that is one of the most important in gin production! You need water that is particularly low in lime and sodium, and it should also be as soft, mild and, last but not least, regional as possible. The pure and unpolluted water of the Mühlviertel spring offers all of this and therefore meets our high standards.