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www.ginvolcanic.com
The experience of two leading companies in the spirit drink sector, Russet & Masoliver Group, has given rise to a new, unique and original product, Gin Volcanic.
RUSSET
Since 1903, the Russet family, now run by the fourth generation of the family, has produced its prestigious artisanal Ratafia, following traditional methods while improving the maceration, ageing and filtering processes. The family business is now undertaking a new challenge, that of producing a gin, contributing its expertise to the maceration process of the Gin Volcanic product.
MasOliver
Beveland Distillers, a company with over 20 years’ experience in the production of spirits and distillates, contributes with its “savoir-faire” to the process of distilling Gin Volcanic, based on studies on the experience and tastes of consumers, in order to achieve a taste of gin desired by so many of them.
Gin Volcànic, an original and unique gin with all the essence of La Garrotxa: a triple distillate with volcanic stones and pure water from the region, with the maceration of the botanicals of Ratafia Russet, based on the distillation of juniper.
Phases of the production process:
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Distillation of the Juniper London Dry Gin.
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Distillation of the botanicals of the Russet company, founded in 1903.
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Distillation of the green walnut infusion.
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Finally, the blending phase.
Our gin is created using the same process as the one used for Ratafia Russet, as there is a point of convergence between the two drinks which define the characteristics and attributes which give them their identity: the maceration.
To produce it, we apply three macerations, which are subsequently distilled separately in a traditional gooseneck still, together with the volcanic stones.
The First Maceration
Distillate of green walnuts. Its composition is based on harvesting the fruits during a specific period of their growth and on their storage in extra fine alcohol for over a year.
The second maceration
The second maceration to be distilled is that of the herb alcoholate, obtained by performing the maceration in extra fine alcohol with a certain set of botanicals, such as roots, seeds and aromatic, medicinal and floral plants, including lemon verbena, mint, sage, rosemary, cinnamon, cumin, chamomile, juniper berries, St John’s wort, nutmeg, star anise and many more, which provide differing and complex aromatic profiles.
The third maceration The third maceration to be distilled is what we call our gin maceration, designed to produce our London Dry Gin brand, made up of botanicals like juniper berries, coriander, orange-flavoured hops, lemon peel, dried bitter orange peel, ginger, cinnamon, Venetian lilies, angelica and others which are macerated in extra fine alcohol. We use volcanic stones which are collected in the region and painstakingly sterilized, as an element to eliminate any build-up of steam and foam inside the still during the distillation process . These elements transfer their nature and the volcanic identity of the region to these distillates.. The distillation process is carefully controlled, with a heating temperature no higher than 130 degrees Celsius and a condensation temperature no greater than 12 degrees Celsius, which helps capture the composition of volatile elements of the maceration, preventing the presence of any unwanted empyreumatic aromas in the final product. All the harmonised sensations of our organoleptic senses define the attributes of GIN VOLCANIC in the following manner.
Appearance: a transparent and translucent gin with a steely edge and an intermittent, clear and bright sparkle. It looks thick and viscous on the side of the glass.
Aroma: an elegant distillate with a delicate aroma. It has an abundance of nuances of organic herbs, wet grass and a light citric scent and is slightly tangy but very balsamic, with gentle hints of juniper resin.
Taste: very smooth and creamy; as it enters the mouth it has a delicate lingering taste with shades of organic spices and juniper. With the taste of other aromatic herbs, a slight suggestion of citric resins and alcohol with a slight sting (a characteristic of its high alcohol content), it is very fine and subtle as a result of its distillation.
Aftertaste: afterwards it is very aromatic with strong and long-lasting balsamic features. The taste remains with delicate and enveloping hints of tender nuts, with fine resinous elements and a basis of fine herbs.
