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in the coffee production process
there are proof variations
Chef’s Table
While other notable amaros club you into strong bitterness Luxardo has selected the middle road path in terms of bitterness
Kyro Gin Kaiyo Whisky in the coffee production processKyr is all Finnish from start to bottling. From the rye grain for the base distillate to the precisely chosen botanicals of meadowsweet, sea buckthorn, cranberries, and birch leaves. Why rye grain? Because thats what grows all over Finland, and like rye bread, it lends a complex layer of spice. And those botanicals? They provide an intimately regional quality to this dry gin. Theres a lovely balance to the 12 chosen aromatics thats very gimmick free:
