wacholdas?!

We know by now that gin recipes know no bounds. How good that there are still those typical "Oh, wow, cool" moments with new gins every now and then. Murre Gin - the gin with the carrot - is certainly just such a case.

Ralph and Bärbel Gemmel have wanted to make a gin for quite some time. While walking in the Hangelar Heath, where carrots used to be grown, Ralph came up with the idea of using carrots as a botanical for their gin. As a whiskey expert, Ralph is not only familiar with spirits in general, but also with aromas. So it was important to him that, in addition to the dominant juniper, only sweetness from carrot and orange zest and freshness from peppermint should characterize the taste of the gin. The success proves him right: there were 5 awards for the Murre Gin in the 1st year, including 2x gold.

After the Murre Gin came 2019 also already the Fünnefunfuffzich on the market. Due to the 55% vol. the botanicals are more present. This makes it well suited for cocktails, but of course also for less watered-down gin and tonics. At the beginning of 2020, the Murre Gin wingrut was added. Again, this one is something special. It is aged for three months in a pinot noir wine barrel and owes its beautiful color and distinctive taste.

By the way, you can learn more about the background and history of Murre Gin from the Rhineland in our interview with Ralph from October 2019.