Passion became profession. Profession and passion became GIN.

A well-tuned gearbox only has the perfect performance when all the moving parts fit together perfectly. The same applies to a good gin. The flavours have to be 100% tuned to each other in order to achieve an optimal result.

The recipe for this gin has been repeatedly re-arranged until all the flavours meshed to perfection - like cogs working together for the best transmission.

THE UNICAT

Good GIN takes time.

The Micro Batch Premium Gin is not called that because it sounds cool, but because it delivers what it promises!

The gin not only has an unusual bottle and exotic botanicals - the distilling process used is just as special:

The distillation process is carried out according to the SSD method (slow separated distillation) in a historic copper pot still. The temperature stages of the distillation process are run through particularly slowly in order to retain as many aromas as possible and to ensure a particularly clean separation of the pre-, middle- and post-fermentations. This procedure is repeated three times to ensure the best possible purity of the distillate.

GOOD!

All botanicals are added to the distillate in the aroma strainer after the first steps have been completed. 

Lavender: The "real lavender" (Lavandula), comes from the beautiful Provence and was gently dried under the southern sun.

Orange: The "Navelina" comes from spirited Spain. For the aromatic taste, only a selected part of the fruit skin is used for the gin. 

Lime: Only the so-called "real lime" is used. It is smaller than the common lime and often only as big as a ping-pong ball. The ripe fruit's peel is yellow and is used in dried form in our fine spirit.

Dragon fruit: The "Hylocerus" from Thailand with red flesh and pink skin is much more aromatic than its white sister. It provides a fruity and slightly tart note in the gin.

Elderberry: The "black elderberry" (Sambucus nigra) used is very aromatic and comes from beautiful northern Germany.

Cayenne: The cayenne pods (C. Annuum) are sourced from North America. Their pungency is particularly fruity and provides a slightly tingling finish in the distillate.

Cinnamon: The "Cassia Cinnamon", which comes from China, is one of the most popular cinnamon varieties and is highly valued, not least because of its fine spiciness.

Raspberry leaves: Raspberry leaves are mostly found in teas and herbal blends. Unfortunately, less so in spirits. The fresh and natural aroma rounds off the fruity note.

White mint: A mint that does not taste as it is called. Chocolate mint" is very aromatic and only bears its name because a well-known mint-chocolate manufacturer uses it.