Raw Materials

We understood that to create spirits of the utmost quality, we needed to cultivate a profound understanding of diverse grape varieties, yeast strains, and their inherent characteristics. We delved deep into the intricate natural choreography that unfolds during the captivating processes of fermentation and distillation.

It may astonish some to learn that the most pivotal component of a premium spirit is the very raw material employed. We acknowledge that this is a bold assertion, especially within an industry steeped in tradition, riddled with challenges and bureaucratic red tape. Here, many companies opt for the utilization of low-cost, low-quality raw materials, be it potatoes, cereals, or even grape skins. However, this conventional approach entails multiple rounds of copper distillation to rid the spirit of sulfur and render it palatable for human consumption. Regrettably, this conventional purification process results in product contamination, the lingering presence of pesticides, substantial energy consumption, and overproduction of waste.

Our approach, however, charts an entirely different course. Instead of economizing on raw materials and then expending resources on re-heating copper stills to attain desired purity, we circumvent waste production from the outset. This is where the grapes step in. Every grape variety possesses its own unique flavor precursors, which ultimately dictate the grape's potential for flavor development based on its interaction with carefully chosen yeast strains. The right yeast strain unlocks dormant flavors and aromas during fermentation while simultaneously minimizing the formation of undesirable by-products. This not only enhances energy efficiency (as we get the spirit right on the initial pass), but it also results in a base wine suffused with an array of volatile and non-volatile aromas.

Organic grapes, while more costly, bring with them invaluable production efficiencies. Devoid of pesticides that would hinder the natural growth of yeasts, the fermentation process is simplified, eliminating the need for diammonium phosphate (DAP). Research indicates that pesticides contaminate local water sources and disrupt the ecosystem by diminishing vital bee populations. For our inaugural batch, we painstakingly sourced organic Muscat grapes from the revered Socuéllamos region of Spain. These grapes, in harmony with select strains of Saccharomyces and non-Saccharomyces yeasts, are integral to flavor development. This is our pledge to embark on a journey of sustainable, organic grape-based spirits.