Raw Materials
Since our inception in 2020, our mission has remained unchanged: to craft some of the world's finest premium spirits. As we explored decades of scientific research into fermentation, distillation and flavour development, one conclusion became impossible to ignore—the secret to exceptional organic spirits was never hidden in increasingly complex production methods. It had been there all along, in nature itself.
Creating exceptional spirits begins long before distillation. It starts with understanding how different grape varieties, carefully selected yeast strains and natural fermentation work together to shape flavour from the very beginning.
Our research led us to study the remarkable relationship between organic grapes, yeast and fermentation. Every grape variety contains its own natural flavour precursors, while every yeast strain influences how those aromas and flavours develop throughout the fermentation process. This understanding became the foundation of our approach to crafting premium, grape-based spirits.
Many people assume that the quality of a premium spirit depends primarily on the still. We believe the opposite. The most important ingredient is, and always has been, the raw material itself.
This may seem like a bold statement within an industry rooted in tradition. Many distilleries continue to rely on inexpensive raw materials such as cereals, potatoes or grape pomace before using repeated copper distillations to remove sulphur compounds and other unwanted by-products. While effective, this conventional approach requires considerable energy, produces unnecessary waste and can reduce the delicate aromatic compounds that give a spirit its distinctive character.
Our philosophy follows a different path.
Rather than correcting imperfections after fermentation, we focus on preventing them from appearing in the first place. By investing in exceptional organic grapes instead of inexpensive raw materials, we naturally produce a cleaner, more expressive base wine that requires less intervention throughout distillation.
Every grape variety possesses unique flavour precursors that determine its aromatic potential. When paired with carefully selected strains of Saccharomyces and non-Saccharomyces yeasts, these compounds evolve into complex floral, citrus and fruit-forward aromas while naturally minimising undesirable fermentation by-products. This allows us to achieve greater energy efficiency while preserving the volatile and non-volatile compounds that contribute to a richer flavour profile.
Choosing organic grapes is equally important from a sustainability perspective. Although they require greater investment, they eliminate many of the challenges associated with conventional agriculture. Without synthetic pesticides interfering with natural microbial activity, fermentation becomes more balanced and removes the need for additives such as diammonium phosphate (DAP). Research also shows that reducing pesticide use helps protect biodiversity, improve water quality and support vital pollinator populations.
For our first production, we sourced certified organic Muscat grapes from the renowned Socuéllamos region of Spain. Combined with carefully selected yeast cultures, these grapes provide the aromatic foundation for our sustainable, organic grape-based spirits. It is an approach built on science, guided by nature and driven by a commitment to producing premium spirits with exceptional flavour and character.
Products featured
in this article:
Muscatel Gin
That elusive sniff of familiar botanicals, set against bold Muscatel grape flavours that run deep through every bottle, bringing with them an air of nostalgia, a flash of recognition.
