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After pressing the must is fermented in temperature controlled stainless steel tanks with native yeasts and with no malolactic
Can be used as a sub for Lillet in such classic cocktails as the Vesper Martini and the Corpse Reviver #2
6 years old on average
All fermentations are done in small lots which are later blended
Xoriguer Mahon Gin Liter Jura After pressing the must isEveryone at Slope has a bottle of this at home at one point or another throughout the summer. Why? Because it seriously makes one of the best gin & tonics ever. No exaggeration. Don't skimp on the tonic and get a high quality one, and we swear you won't ever go back.
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