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400 Conigli Peach Volume 4
The process of making this peach gin consists of selecting the fruit, checking that it has ripened properly, and after pitting it, it is infused in alcohol. The juniper distillate itself is the result of the aromatic extraction from juniper fruits infused in ceral alcohol. Part of it is used by extracting the aromas in distillation, and the remainder is decanted and then added to the final mass.
The resulting product is left to decant for a few days and then removed from the container 'by gravity'. This is followed by an unforced roughing filtration and a subsequent fine filtration without depleting the distillate of its most aromatic components.
The aim is to obtain a linear, gentle and particularly characterising base, but as suitable as possible to enhance the flavouring.
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The process of making this peach gin consists of selecting the fruit, checking that it has ripened properly, and after pitting it, it is infused in alcohol. The juniper distillate itself is the result of the aromatic extraction from juniper fruits infused in ceral alcohol. Part of it is used by extracting the aromas in distillation, and the remainder is decanted and then added to the final mass.
The resulting product is left to decant for a few days and then removed from the container 'by gravity'. This is followed by an unforced roughing filtration and a subsequent fine filtration without depleting the distillate of its most aromatic components.
The aim is to obtain a linear, gentle and particularly characterising base, but as suitable as possible to enhance the flavouring.
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The process of making this peach gin consists of selecting the fruit, checking that it has ripened properly, and after pitting it, it is infused in alcohol. The juniper distillate itself is the result of the aromatic extraction from juniper fruits infused in ceral alcohol. Part of it is used by extracting the aromas in distillation, and the remainder is decanted and then added to the final mass.
The resulting product is left to decant for a few days and then removed from the container 'by gravity'. This is followed by an unforced roughing filtration and a subsequent fine filtration without depleting the distillate of its most aromatic components.
The aim is to obtain a linear, gentle and particularly characterising base, but as suitable as possible to enhance the flavouring.
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