Qiu

Gin description

The brewing of Gin Qiu is carried out after obtaining neutral alcohol from grain of exceptional softness after a triple distillation. The process continues with the maceration of juniper berries in stills traditionally used for gin since 1978 in a distillery with over 80 years of tradition in the distillation of botanicals and herbs. This is followed by the infusion of different citrus skins which give a fresh and dynamic touch to the Gin Qiu. Once the appropriate and separate maceration time has passed forboth juniper berries and citrus skins, we proceed to their distillation getting a fourth distillation which will be the one that will add the predominant hint of juniper and freshtouches of citrus. The botanicals used in the development of GIN QIU are juniper berries, cardamom, coriander, lemon peel, sweetorange peel and bitter orange peel.