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More information about NORGIN Barrel Aged Gin
NORGIN in its most exclusive, noble form: This is our Barrel Aged NORGIN, the second maturation, which has been stored for 9 weeks in a champagne barrel of the Pinot Meunier grape variety.
A very special process that gives the gin its rich, hazelnut color and refines it with the full, fruity aroma of champagne.
Gentle distillation using the steam infusion process and maturation ensure a unique, complex bouquet. The aroma of this fine gin is soft, slightly woody and beautifully fruity.
During the maturation process, the gin has traded some of its spiciness for aromas of fruity cherry and aniseed. In the finish, the Nordic character of NORGIN comes through strongly once again; then the woody note of the barrel gently overlays it.
46% vol. at bottling and a comparatively short maturation period preserve the intense character of our NORGIN with the salty camelina, which is convincing at 45.2% vol. after storage.
Ultimately, it is the highest refinement of our original that makes you want to go to sea.
| Location: | Nordenham |
| Botanicals: | Juniper, star anise, calmer, angelica root, violet root, cardamom, and many more. |
| Country: | Germany |
| Content: | 0,5 Liter |
| Storage time: | 0.17 |
| Manufacturer: | NORGIN |
| Number of botanicals: | 18 |
| Drink type: | Gin |
| Food companies: | Dirk Vowinkel, Rüstringer Straße 14, D-26954 Nordenham |
NORGIN
We are often asked how one gets the idea to produce one's own gin. Well. Anyone who has a dog knows that you have quite a bit of time to think and philosophize during all those walks. So at some point, as absolute gin lovers, we found ourselves engrossed in a conversation about how it would be to make our own gin from the special plants of the Wadden Sea. And if you already have the first idea, you might as well start looking for the perfect ingredient. What immediately caught our eye was the Queller. That little plant by the wayside that is so delicate and yet so hardy. It survives hundreds of saltwater floods every year and is already causing a stir in upscale restaurants as sea asparagus. At some point, we actually had a small distillation plant in front of us and tinkered with the perfect recipe that harmoniously reflects the North Sea and its contrasts. In the meantime, this...
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