Selected in connection with the spice trade, coriander, maniguette, angelica root, cardamom and ginger are used as the basis for Bartolomeo®, along with juniper berry, an essential ingredient in every gin.
With the help of the master distiller, we added two unexpected ingredients to the recipe: Timut pepper and combava, both from Asia and Africa.
Timut pepper, chosen for its rarity and flavor, grows wild in the Nepalese mountains. Hand-picked, this “false pepper” expresses itself through citrus notes, not spices! Combava, the only real citrus fruit in the recipe, comes from Madagascar and Reunion, and lends Bartolomeo® its sweet notes of combava and yuzu. It is the addition of these two ingredients that provides the essential notes for a perfect balance between citrus and spice.
Tasting
Composed mainly of spices, Bartolomeo® gin’s aromatic palette is remarkably rich in spicy notes such as Timut pepper, coriander and maniguette, and evolves towards sweet citrus notes such as combava and yuzu. Round and silky, Bartolomeo® expresses itself perfectly in mixology.
The process
Bartolomeo® is made in Charente-Maritime in three stages:
First stage
After harvesting, the eight ingredients are received whole and then macerated in a mixture of alcohol and water, drawn from near the distillery. This first stage is gentle, to extract the maximum aromas.
Second stage
The juice is then distilled in a copper pot still under the supervision of the master distiller, giving the gin its full, creamy texture.
Third stage
Juice reduction completes the Bartolomeo® production process. This final stage, lasting three weeks, is carried out gradually to lower the volume of alcohol to 44%, thus preserving all the gin’s freshness and aromas.
