Description

GIN DAVID PRODUCTION METHOD

1) INGREDIENTS

A. WINE ALCOHOLS

The alcohol used to make Gin David is of agricultural origin and is produced by the skilful
distillation of wine.
The wine, warmed in a “wine warmer”, flows inside 6 distillation columns made up of various
sections containing the plates bearing a certain number of bells. These bells receive the
vapours coming from the lower plate or from the wine warmer through the pipes and,
thanks to a system of successive evaporation and condensation operations, a pure, clear
and crystalline product is obtained, with not less than 96% alcohol, i.e., 96 parts of alcohol
and 4 parts of water and other compounds present in a spirit.

B. THE BOTANICALS AND THEIR PREPARATION

B.1 DISTILLATE:
JUNIPER: plant origin berries
CORIANDER: plant origin seeds
ANISE: plant origin seeds
The juniper berries and seeds of the above-listed botanicals are left to macerate separately in
a water-alcohol solution (alcohols and water) for different periods of time so as to keep their
organoleptic and sensorial characteristics unaltered.
They are subsequently and separately distilled.
A highly-concentrated distillate of juniper and of the individual botanicals is thus obtained.

B.2 TINCTURE DISTILLATE:

SWEET ORANGE: plant origin peel
CINNAMON: plant origin bark
IREOS: plant origin root stock (common name iris)
ELDER FLOWER: plant origin flowers
ANGELICA ROOT: plant origin root
The plant origin of the above botanicals, allowed to macerate in a solution of water and
alcohol (alcohols and water), is then pressed and finally distilled.

B.3 EXTRACT:

BERGAMOT: plant origin peel
GRAPEFRUIT: plant origin peel
LIME: plant origin peel
From the plant origin of the above botanicals, the essential oils are extracted which are
subsequently made soluble by washing with a water and alcohol solution (alcohols and
water).

B.4 CONCENTRATED EXTRACT:

VANILLA: plant origin bean
The plant origin of the botanical is macerated in a water and alcohol solution (alcohols and
water) and then concentrated under vacuum to increase its aromatic power.

2) PRODUCTION METHOD

In order to ensure Gin David has just the right aroma, numerous tests have been performed
to balance the taste of the juniper with the selected botanicals.
To the 96% wine alcohols stored in a tank called filtering station is added the juniper
distillate, the individual botanicals and the osmotic water, in a careful chronological order.
The gin thus obtained is left to rest for some time in the filtering station, which also
contains a number of Carrara marble cubes.
Marble is used to further characterize the product: the idea was to include in its production
a recollection of that incredible mineral used by Michelangelo to create the David, the most
important statue in white Carrara marble ever sculpted over the centuries.
In the last stage of production the gin, after resting, is pushed inside the filtering system by
means of a pump so as to eliminate any impurities. It is then again left to rest in a tank.
At this point, the product is ready to be manually bottled – bottle by bottle – by careful
expert operators.

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