Thought, said, done: The result was a Butchers Breaks Gin, which is made with the same 25 botanicals that Heiko Brath also processes in his sausage. A bold mixture, because for the first time completely untypical herbs such as e.g. Caraway, thyme or marjoram are used in the production of this special gin. Just like Heiko Brath's Dry Aged specialties, the gin must then ripen for 4 weeks. And even the temperatures of the production of sausage and gin are exactly the same. Because the manufacturing temperature for the brath sausage is exactly 78 ° C, just like the temperature of the distillation system. When common values are right and the best come together, something very special comes out: the Butcher Breaks 25 Gin is proof of this. Translated by Google