Daisy Gin

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Daisy – benannt nach der kleinen Wiesenblume, die jedes Jahr den Beginn des Frühlings markiert – ist Name und Programm unseres feinen Bio Gins, dessen Entwicklung 2015 im Keller einer Kölner Traditionsschreiner ihren Anfang nahm.

On the site of the former Engels & Boisseré carpentry workshop, where both founders live, people have always liked to sit down with neighbors and friends in the evening to end the day with a cool Kölsch beer or a special gin and tonic.

From this beautiful tradition and the shared enthusiasm for special gins from all over the world, at some point the plan arose to just try it yourself – with a small copper still and lots of wild ideas about which botanicals you absolutely had to distill…

Only two premises were clear from the start: The gin should also be convincing without tonic, i.e. it should also be enjoyed pure – for example as a digestif – and it should be of the best possible quality and made exclusively from ingredients from controlled organic cultivation. After 14 months, an extraordinary New Western Style Gin was finally created in the cellar, in which the usually dominant juniper notes were deliberately reduced to leave room for the exciting aromas of nutmeg blossoms, goji berries and of course daisies.

In order to meet the rapidly growing demand, the traditional distillery Ehringhausen from the Münsterland was won over for the first larger batches, which has been producing award-winning organic brandies for three generations at the highest level of craftsmanship and with great passion – and that even with 100% CO2 neutral, because the waste from the alcohol production and the subsequent maceration feed the in-house biogas plant.

Even today, Daisy Gin is still produced there according to the original „cellar recipe“, but in a particularly gentle, 17-hour distillation process, in which not the entire distillate is distilled at the end, but only the first, particularly gentle and aromatic part of the middle course – the fillet piece of the gin, so to speak – ends up in the bottle. The second middle course, which ends up being significantly „rougher“, now ends up in old bourbon barrels and will one day form the basis for a special barrel edition.