Coffee and gin?
Unbelievable, but true: the love of coffee and gin was combined and THE COFFEE GIN was developed from it.
What makes this gin so unique?
The finished coffee is not mixed with gin, but the coffee beans are added several times to the gin mixture before distilling. Combined with high-quality organic coffee from Colombia and organic ingredients from Austria, this heralds a new generation of gin.
What is special about the coffee?
The quality comes first. Hand-picked Arabica beans from the south of Colombia are used. Volcanic rock, mountains, the location by the sea and the associated climatic conditions make the coffee particularly aromatic. Due to the hillside location and the manageable size of the cultivation area, all coffee cherries are harvested by hand. Only the ripe, red coffee cherries are harvested by the workers. After arriving at the roasting plant in Austria, the beans are checked again for quality and only perfect beans are roasted. A special, particularly gentle and slow roasting process was developed for
THE COFFEE GIN, which gives the bean its characteristic chocolaty note.
What goes into it?
A total of 10 ingredients are used for THE COFFEE GIN, most of them organic. Orange, vanilla and hibiscus blossom, together with juniper from Tuscany, round off the special taste and go ideally with Colombian coffee.
What is the caffeine content?
The gin contains hardly any caffeine, about 0.7mg per bottle of 0.5 l, which is the equivalent of a few drops of espresso in a bottle of gin.
How should the gin be enjoyed?
Best enjoyed neat (on ice) - swirl briefly in the glass and let it stand so that the aroma can develop well. Alternatively, as a classic gin and tonic with Mediterranean tonics. We recommend Fever Tree with ice and half a slice of organic orange. Depending on your preference, the mixing ratio of gin and tonic should be between 1:3 and 1:4.