AWARDS

What was not so complicated, was trading the plethora of ideas they had for flavour profiles. As with all dry gins the key components include juniper berries, coriander seeds, angelica root, and since Alma is Algarvian they wanted their infusion to reflect their region, with fresh local citrus fruits, local wild rosemary and the iconic lemon verbena.
Due to the climate in the Algarve there is a variety of high quality produce especially at daily markets, selling locally grown fruits, berries, seeds, nuts and regional herbs, so sourcing a local supplier wasn’t a problem it was more a case of being spoilt for choice.

Finally, six months after their Portuguese made Iberian coppers still had been delivered, the distillation of their Praia da Luz inspired Gin could begin the traditional Alambique way. The initial approach with the first infusions was trial and error, the infamous lethal first batch burnt figuratively, if not literally into their memories. It was at this point they spoke with a consultant. From here on in it was a labour of love, of 48 hour infusions and distillation shifts, practicing with their ingredients, painstakingly recording every alteration, guiding them closer towards the perfect balance of flavours for the smoothest signature gin. It was a proud day in the distillery, tasting and then realizing they had captured Alma, and had successfully created their ‘Spirit with Soul’.