Distillation traditionally takes place in small copper pot stills. Due to the low temperature, this process is considered to be one of the most gentle. The "Mulan" wheat variety, which grows in Upper Austrian fields, serves as the basic raw material. 27 selected botanicals from all over the world determine the fresh, elegant aroma.
After the distillation to fine brandy, the spices come into play. These are various, meticulously selected spices from all over the world, which are processed by means of "maceration". This wonderfully fragrant approach is now allowed to rest a little and after some time it is distilled a third and final time.
Blue Gin is only distilled once a year, between February and May, and is therefore rightly called Vintage. The edition is limited: If a vintage is sold out, the only solution is to wait for the next year.