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Gin Red Premium - Tinto

Gin Red Premium - Tinto

 

It is produced in Portugal and is flavored with ingredients from the Valença region. The gin owes its flavor to 15 different botanicals that make the gin a huge success. A fruity gin with spicy notes of bay leaves and rosemary.

 

Type: Gin

Origin: Portugal

Alcohol content: 40%

Format: 70cl

 

Tasting Notes: Straw yellow in colour. Spicy bouquet with aromatic herbs, sweet grapes, hints of orange peel. With a spicy taste, cloves, cardamom, juniper, hints of port. A long-lasting finish, notes of citrus aromas.

 

Cocktail: Inspired by the Spanish obsession with G&Ts and their summer drink Tinto de Verano (a combination of red wine and lemon soda), the Tinto Tónico is an unlikely combination that drinks like an instant summer classic.

 

The Distillery: On the banks of the Minho river, in the Valença area, lush wild flora grows amidst a series of streams and villages that will fascinate nature and landscape lovers. João Guterres walked in those places and decided to create a gin with the herbs and fruits that he had collected. - But something was missing, something special, and so João waited until the end of October, for a unique fruit, reserved only for Valença. He was waiting for the fruit of the pericos. Perices are pear-like fruits that grow only on the trees of Valença, the "Escramboeiros". A 90-day maceration, the use of rye and barley and slow triple distillation give this gin its unique character.

Gin Red Premium - Tinto

SKU: 23PTI001
€32.00Price
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    Taste the quality of the big names in oenology and discover hidden pearls of small local realities. Our wine treasures are stored in the dark, preventing them from coming into contact with natural or artificial light. All still wines are placed on their side. Optimal humidity and temperature are maintained through natural processes. Aging and maturation give the wine character and personality: in our cellars it continues to improve undisturbed over time. The purchase of alcohol is reserved for adults.

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