Our master distiller has crafted our very complex and different gin. Aczu is made with a cereal alcohol base and 6 distillations of the highest quality, along with its eleven selected botanicals – always fresh for each production. We wanted to be faithful to the culture of the area, which is why we have chosen botanicals that local people have used for decades in their cuisine, drinks, and more.
The distillation is done the traditional way in a copper alembic, then the freshly selected botanicals are added to the alcohol to macerate for at least 5 days. This allows the alcohol and botanicals to merge by extracting all the essential oils from the botanicals.
After the maceration is complete, we hydrate our gin to get it to the appropriate proof. Once hydrated, we transfer it to our steel tanks and let it rest for 7 months. As a result, we have a London Dry Gin where juniper loses its leading role and yields it to the citrus and spices notes of our gin.