The idea of producing Salz Gin was born on the island of Sylt in the North Sea. Salz Gin comes from cereals distilled in a discontinuous method in a copper alembic and with botanicals in a bain-marie and in infusion; the water for the distillation process is the filtered and partially demineralized water of a salt pan on the island of Sylt. Among the botanicals used, sea fennel and botanicals collected on the shore during low tide on the North Sea coast stand out, but the main feature of Salz Gin is that the last filtration step takes place on the oyster valves royal sylt of the North Sea.
The coastal botanicals and the particular filtration give Salz Gin a slightly salty, iodized taste, which is accompanied by the most classic notes of gin, easily recognizable in the aftertaste. To try in the cocktail Martini with capers instead of olives.
