Gigi en Provence - Gin français bio

Gin description

Juniper berries, herbs and spices macerate directly in wheat alcohol for 24 hours. This maceration is a capital process which gives the flavor structure its harmony and unity. The alcohol is then brought to a boil, gently, in the boiler of a Stupfler still. Thanks to its honeycomb structure which maximizes the contact between the distillate and the copper, the Stupfler still eliminates a maximum of sulphurous compounds and produces the finest gin possible. Its vapors permeate the aromatics, taking charge of their essential compounds. Heads and tails are eliminated and only the heating core is retained. Once distilled, the gin is reduced to 44% vol. through a slow reduction process that lasts 4 to 6 weeks. Finally, it is filtered. Made from herbs from the Massif des Maures, it smells good