The distillation is slow, meticulous, in a small 100-liter copper still. After distillation the botanicals blend with the grain alcohol and are transformed. The aromas macerate for 12 hours, allowing the citrus, thyme, rosemary, broom, juniper and Modican almond to release their hearts. Out comes a clean, dry gin, at once complex and deep, tasting and smelling of Mediterranean scrub, sea and salty wind. The taste envelops with its flowery, refreshing, iodine-like touches.
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