NOTES
Carignan and grenache pomace from Priorat. Macerated with locally-sourced botanicals including rosemary, thyme, wild fennel, pine shoots, juniper berries, orange, lemon peel, and Catalan figs.
Separate macerations of fresh local botanicals and citrus are followed by individual distillations of each element to obtain a pure concentration of herbs which is the signature of BCN Gin. The botanical signature is based on macerations and distillations of local, organic rosemary, thyme, wild fennel, pine shoots, and juniper berries. The fruit component comes from the use of fresh, organic fruits and citrus: with orange, lemon peel, and Catalan figs all playing integral parts. These pure macerations and distillations combine into a harmonious blend that is further re-distilled to 94.9% ABV. Water obtained from the artesian Mas Baboixos natural spring, which rises from deep within the slate layers of the coastal mountains, is blended in to balance BCN at 40% ABV. BCN Gin is never chill-filtered, as the process can strip the end product of complexity; rather a very light natural filtration is made through plant-fiber filters to remove any suspended particles, making BCN a choice for vegetarians. As such, in rare instances, a bottle of BCN may become cloudy if allowed to become very cold, which does not affect the flavor. This cloudiness is a testament to the quality and integrity of a natural product which has not been stripped of character through chill-filtering.
TASTING NOTES: The profile of BCN Gin is explosively fragrant, with an abundance of fruit and herbaceousness. The palate shows fresh herbs like mint and anise, as well as savory herbs like rosemary, with a bright array of spice notes, such as sumac and pink peppercorns.
PAIRING NOTES: BCN Gin has a rich, full-body, making it a phenomenal sipping gin. The complex flavor profile is dynamic in cocktails: ever-present, but shifting to fit its different pairings. Recommended with herbal ingredients like Chartreuse or Acha Dry Vermouth, orange liqueur, absinthe, red wine or sweet vermouth, and Alma de Trabanco Quinquina. When in doubt, garnish a BCN G&T with a rosemary sprig or lime wedge and enjoy.