For its deep red color, grapes or sloe berries have not been added to the Tinto Red Premium Gin, but blackberries. But that's not all: In the Portuguese border town of Valença, which lies on the Minho River (the natural northern border with Spain), João Guterres, a true botanical lover, collects a whole range of ingredients that make up his grain brandy made from rye and barley give a complex aroma. In detail, these would be dill, poppy seeds, lavender, oranges and lemons, catnip, willow leaves, bay leaves, elderflower, rosemary, Ruprecht's cabbage, eucalyptus, lemon balm, lemon verbena, blackberries and, of course, juniper. But the recipe is not yet complete at this point, because João Guterres wanted to base his own creation on a very special nuance. It is that sour-sweet, fruity-juicy taste of Pêra Rocha, which he had known since his childhood days. Before you can subject the Portuguese pear variety to the 90-day maceration process, you have to wait patiently until the harvest in golden October. The gin is then triple distilled in the Destilería Decanter and from there it is shipped all over the world. Translated by Google