What does South Tyrolean speck have in common with gin? Quite simply. Both products have practically the same spices. The unique flavours that the fine meat from South Tyrolean pigs develops during the curing process with juniper berries and a few selected herbs, paired with a strong smoky note from juniper twigs, are the ‘botanicals’ of this extraordinary distillate and also of typical South Tyrolean speck.

Based on an ingenious idea from IHK bar master ‘Stefan Lercher’ at the five-star nature spa resort ‘Quelle’ in Gsies, master distiller ‘Jimmy’ from AlpenHigh® Seppila worked on a method to coax the flavours out of the spicy South Tyrolean speck from ‘Köschtn-Toni’ in Bruneck, which is produced using traditional methods, and to bottle it together with Seppila's delicate ‘BlueJean’.