PRODUCT TYPE: Classic Gin
A floral gin from Germany made from locally grown potatoes from Vulkaneifel volcanic soil. The gin flavour is full-bodied and complex with notes of juniper, lemon, ginger, coriander, lavender, and cinnamon. Drink neat or on ice. Perfect for a gin & tonic.
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Flavour: cinnamon, coriander, ginger, juniper, lavender
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Aroma profile: Classic juniper berries, lemon and coriander combined with volcano-ripened potatoes give a traditional gin aroma with a fine mildness.
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47% alcohol by volume
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0.05 Litre glass miniature bottle for easy taste testing.
Read the Gin Foundry review on Windspiel Premium Dry Gin.
International Awards:
- 5 ISW Awards - Gold, Silver
- 1 ÖGZ Winner Award - Gold
- 1 World Spirits Award - Gold
- 1 Gin Masters - Master
- 4 IWSC Awards - Gold, Silver Outstanding, Silver, Bronze
- 1 China Wine & Spirits Best Value Award - Double Gold
Production:
The potatoes are first processed into a porridge then mixed with yeast. The yeast helps convert the starch contained in the potatoes into sugar. The result is a potato alcohol spirit, which is then distilled three times. Numerous botanicals are added to the mixture such as juniper, coriander, ginger, cinnamon, lavender blossoms and lemon peel.
ABOUT WINDSPIEL:
Windspiel, which means "greyhound" in German, is committed to sustainable production. There are no industrial machines, everything is controlled, processed and filled by hand. Their potatoes are grown and cared for on their own farm in the Vulkaneifel.
The name wind chime was deliberately chosen because it goes back to Frederick the Great, King of Prussia, who was very passionate about greyhound dogs. Frederick also brought potatoes to Germany and wanted to help his subjects cultivate these special tubers so as to avoid future famines. So the company felt it was only right that the gin should play some sort of tribute to him.
In order to elicit their taste from the potatoes harvested in autumn, they are first cleaned and freed from the fertile volcanic earth. After subsequent quality control, the potatoes are shredded and water is added. The potato mash is heated to break up the starch contained in the potatoes. Yeast is added after cooling which converts the sugar into alcohol and CO2. After a few days, the mash is fermented and the "potato beer" can be distilled. Windspiel make a total of three distillation runs for a refined and tasty finished product.
