Distillate obtained from infusion of alcohol grain, Sardinian wild juniper berries and other botanicals.
Fresh berries from Sardinian wild juniper trees (Juniperus Communis), Sage, Myrtle leaves, Mastic, Helicrysum, Artemisia, lemon &Orange peel, alcohol, water.
Method of Production:
Infusion of Sardinian wild juniper berries with the other botanicals for 30 days in cereals alcohol. Slow craft distillation with the discontinuous method
for about 10 hours, via steam boiler and copper still. Next aging for 12 months in old chestnut barrels
Light yellow gold, crystalline.
Characteristic smell of Sardinian juniper berries, sage, resin, vanilla, citrus and sensational scents of Mediterranean plants.
opulent, smooth and persistent, with toasted hazelnut
notes, herbs and bitter almonds
IFS Food, BRC Global Standard for Food Safety.
Natural Cork with plastic heading