In order to combine the sweet-bitter taste of juniper berries with the tart-spicy flavour of coriander seeds and the freshness of limes, all the ingredients are macerated in neutral alcohol.

The alcohol releases the aromas from the fresh spices and fruits, the so-called botanicals. The coordinated combination of the diverse botanicals gives the gin its elysian taste - the maceration "breathes fresh life" into the gin.

In order to produce a clear and powerful gin from a batch, the extracted aromas and the high-quality alcohol must be separated from unwanted substances and the remains of the botanicals.

During distillation, the volatile substances are thermally separated from the less volatile substances by evaporating the batch. The resulting vapour is condensed in a continuously cooled spiral cooler. The so-called distillate is cooled down to room temperature and then collected.

The distillate now contains the flavours of the used botanicals. But it is only through dilution that the intensity of the respective flavours is matched.

This is because our taste receptors not only react differently to the stimuli of the respective substances, but also to their mixing ratio and to the alcohol concentration. Thus, completely different types of gin can be created from an identical distillate.

Now the gin just has to come to you. For this, the finished gin is bottled, sealed and labelled by hand, bottle by bottle, after a long storage period.

The last step also has a mayor influence on the taste. Not the filling directly, but the length of the storage. As time goes on the aromatic substances build up better and create an unmistakable overall taste experience and sensation.