Our spirits are made exactly how gin was made in the 18th and 19th centuries.

The base alcohol is distilled from local natural wine in 100-year-old copper stills in batches of no more than 500 bottles. The majority of the plants are hand-foraged by us in the wilds of the South of France, called the garrigue. Some supplementary plants are produced by small, local, organic farmers. The plants are put in the still with the alcohol for the final distillation, imparting their aromas on the gin.

One-shot vs. multi-shot

We use a one-shot distillation method meaning that our gin is the product of a final distillation of the base alcohol with our aromatics, which is then cut with water to the desired percentage of alcohol. This is the traditional method.

Today, most gins are made by using a multi-shot method meaning that the gin is produced with a higher proportion of plants creating a “gin concentrate”. This concentrate is then blended with a neutral base alcohol to dilute it, which is then cut with water.

To summarize

The one-shot gin method is
Base alcohol + plants = gin that is then cut with water to desired % of alcohol.

The multi-shot gin method is
Base alcohol + concentration of plants = gin concentrate that is blended with the base alcohol then cut with water to desired % of alcohol.