In addition to the leading juniper, orange peel, lemon zest and lavender, there are two botanicals in particular that give KABUMM Gin its wonderful freshness: elderflower and dirndln (cornel cherry). While all other botanicals are macerated dry, Josef Farthofer processes these two fresh. When it comes to gin, not only high-quality botanicals and a first-class carrier distillate are important, for the aroma and taste the alcohol content and the length of time per botanical to be macerated are also essential! It took a while for Josef Farthofer to find the perfect interplay between each fruit, spice and plant matter. If he were to macerate the elderflower, the bushes of which he also cultivates in his own fields, for example in overly hot wheat brandy, he would “burn” them. Elderflower should also only be soaked briefly. The botanicals for KABUMM Gin are macerated in wheat brandies with 20 - 40% alcohol before the spirits are distilled again. Farthofer also soaks the dirndls fresh, with a core, in wheat brandy before processing the flavored spirit. Its unknown, charming aroma is the secret star in KABUMM Gin. Translated by Google Translated by Google