To make this extraordinary gin, we forage wild plants in the mountains around the distillery. What we pick goes fresh into the still within hours of foraging.
All the plants are sustainably picked by our full time forager, every day we distil. We take a lot of care that we don’t adversely affect the areas we find them in. That means sometimes using scissors rather than picking to make sure roots aren’t pulled, or maybe skipping a few before picking the next one, or finding different patches of the same plant, to make sure an area isn’t over-foraged.
Our aim is to leave no trace that we were ever there. It’s harder work but worth it to keep the mountains beautiful and wild.
Then these wild botanicals are painstakingly slow-distilled to tease out delicate flavours, in very small batches of less than 250 liters. Some go in the pot, and some are hung in a basket to let vapours extract their essential oils. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first.
This brings the flavour our Wild Gin to a whole other level. The knowledge, experience and man-hours in each bottle are what make this liquid so special.
The Style Was Introduced by American Homebrewers to Which We Have Remained Fairly Loyal, but Using English Noble Malt Instead of American Base Malt. A Nice Translucent Brown, with a Compact and Persistent Foam. The Complexity of the Beer Is Predicted by Its Aroma, an Intertwining of Notes of Malt, Hazelnuts and Citrus Fruits. The Drink, Despite the Complexity Is Easy, Our American Brown Ale Will Drag You into a Kaleidoscope of Caramel, Light Toasts, Resin and Citrus Fruits.
Pairing: Braised Red Meats, Blue or Structured Cheeses (Pit Cheeses, Castelmagno, Ragusano Dop Semi-seasoned), Legumes.
Like a Bomb That Detonates the Moment You Uncork It, Our Imperial Ipa Will Amaze You with an Explosion of Fresh Hop Aromas. It Is Slightly Amber, Clear and with a Nice Foam. The Drink Is Enveloping, Characterized by Notes of Resin, Citrus and a Light Alcoholic Perception That Pleasantly Warms and Goes Well with the Bitterness, Present During the Sip and Well Persistent Afterwards. Despite the Alcohol Content, It Is Easy to Drink, Making It Dangerously Pleasant.
Pairing: Blue Cheeses, Fondue, Tripe Alla Romana, Artichokes.
Bella Lola is the most beautiful. Intelligent, seductive, elegant, fun and with a fascinating personality.
Lover of healthy cooking and healthy lifestyle habits. She loves to enjoy family and friends and, wherever she goes, she stands out among all the others.
Made with malts and wheat from the Bavarian and Bohemian region, citrus hops from the United States and Germany, and with incredibly pure water from the Font del Regàs of the Parc Natural del Montseny.
The history of a brand.
Well … a little messing around. We tell you where the name of our new NICOTTO beer comes from. We needed a name that was very Japanese. And it turns out that the ‘pearl’ that manages our communication have two children. One is NICO and the largest OTTO. Elementary.
It is very, very ugly for us to say it, but it is brutal. Soft and mellow, with a very interesting tea aroma mixed with the freshness of the tangerine. In the mouth it provides hints of vanilla, cream and citrus. NICOTTO is a Japanesse Style Beer, a beer made with Sorachi, a hops of Japanese origin, green jasmine tea and tangerine skin.
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