Panda Gin’s recipe results in our love for high-quality spirits and the need to create a totally new product. Months of research have been necessary for the perfect combination of flavors from our botanicals.
We’ve analyzed the molecules of our ingredients, identified the aromatic profile and defined which was the best distillation process.
This process allows us to control precisely the quality and savor of our gin. Some of our botanicals, such as the juniper berry, is crushed and macerated in basic alcohol before being transformed in the alembic. They give depth and roundness, rich and candid flavors.
Then, our litchi, cherry, orange peel and star anise – among others – infusion gives our alcohol those fruity, vivid and rich notes. The more delicate plants, such as rosemary and basil, are macerated separately. This allows for the oils and aromatic components to be eliminated from plant material. The plants are then filtered and added to the alembic, which ultimately gives the gin its herbaceous notes.
We’re using a Pot Stills’ alembic – also know as alambics continus – to distil our recipe six times. When out of the alembic, the alcohol content exceeds 90°. Panda Gin contains 0% sugar. We also make sure to preserve the individual qualities of our organic berries.
The distillation process ends with the help a multi-tray grinding column. This precise control allows us to perfectly balance the final recipe. We produce everything on site, from distillation to bottling.
Since its creation in 2017, Panda Gin has never ceased to amaze professionals and amateurs. We proudly wear our double gold medal from the famous CWSA 2020 competition, our two stars from ITQI 2018, our bronze medal at the Word Gin Awards 2021, our IF desin award 2021 and our bronze medal at the World Trophy 2021.