The pursuit of premium gin has evolved. Beyond price, a gin’s value lies in its origin, its production and the character it expresses in every glass.

Within this context, new distillation techniques, innovative ingredients and, above all, one essential question emerge: what really makes a gin premium?

In most traditional gins, the base is a neutral grain alcohol. In more innovative offerings, however, such as wine-based gins, the origin of the alcohol completely transforms its profile and character.

Grain delivers a drier, more neutral profile, whereas grapes bring a rounder, more aromatic and structured one.

Wine-based gin introduces nuances that can’t be replicated from neutral alcohol. In the case of Garnacha, it adds texture and a fuller sensation on the palate.

Botanicals play an essential role in shaping the spirit’s aroma: juniper is the backbone, citrus brings freshness, herbs (thyme, fennel) give a sense of place and fruit provides balance.

When the botanicals are local, the product stops being generic and starts to speak of a specific place.

It extracts aromas without degrading them.

It integrates the botanicals rather than layering them on top.

Real control over the result. These three elements are what set a carefully crafted product apart from an industrial one.