Opyos is distilled in a traditional copper still. This method allows the locally sourced ingredients to be fully expressed during the distillation process.

To distil this gin, a base alcohol is first required. A neutral alcohol of 96% vol. is used for this. This is completely odourless and tasteless, which is exactly what is needed to bring out the individual aromas during distillation. This alcohol is poured into containers in which part of the carefully balanced blend of botanicals is macerated overnight. This gives the different oils, essences and flavours enough time to develop. The deep flavour and lively body of the final product are due to the above-average quantity of ingredients used in the maceration.

Distillation is the centrepiece of the process. The macerate slowly heats up to boiling temperature and the first alcohol vapour rises up the distillation column and reacts with the copper. At this point, emphasis is placed on slow distillation. Although this takes longer, it is a small but fine detail of this production process, which later becomes apparent not only in the flavour profile but also in the mouthfeel of this gin. After distillation, the gin is stressed and needs some rest. It now has an average of 86% vol. and is given a total of eight weeks to combine its various flavours and form a whole. The final step before bottling is the addition of demineralised water to reduce the gin to its drinking strength of 44% vol.