For the Brandy Cask Aged Gin we use the Zahlersberg No. I used Dry Gin. After distillation and completion with pure spring water from the Oberen Wallenburg Alm at 1646 m above sea level, it matures for 4 weeks. The gin is then filled into the Portuguese brandy cask with a barrel strength of 50% vol. The gin is stored there for exactly 5 months and 10 days. The No. I Brandy Cask Aged Gin not only has a wonderful amber color, but also fine aromas of oak, vanilla and aromatic herbs. The gin is bottled with a cask strength of 46% vol. The loss of 4% Vol comes from the so-called Angel's Share. The "Schluck der Engel" describes the portion of the gin that evaporates from the oak barrel during storage. The evaporation of the Angel’s Share frees up space inside the barrel, which fills with oxygen during maturation. The oxygen sets the so-called oxidative ripening in motion. During this process, the oxygen reacts with the distillate, which affects the gin in terms of color, taste and aroma. This aromatic complexity makes our Brandy Cask Aged Gin so special. Translated by Google Translated by Google