Mosgaard Gin – All About Cherries Gin (ECO) 50 CL 40%

Here you get a wonderful aroma and a deep, deep taste of cherries, a nice and elegant fruit-acid, elegant citrus notes from the pure gin and at the same time of sweet marcipan, which is pulled out of the cherry stones in a beautiful gin experience. Here is still a traditional gin of 40%, which in a fine show is to a good Gin & Tonic. A gentle tonic with a little sweetness will further highlight the cherries and spread joy in the cold months. It could also get great as an ingredient in a champagnecocktail.

Mosgaard has distilled a mild and slightly sweet gin, which after the distillation has been allowed to draw for several months with large quantities of freshly picked stevn shears. During the maceration, the alcohol pulls into the carriers and releases the amazing taste from both fruit and cherry stones. The good people at Mosgaard have used botanicals like pink pepper, coriander, anisseed, lemongrass, blue cornflower, carnations, fresh lemons, lime and oranges – and of course a lot of good, Danish stevnskirber.

The Mosgaard distillery is beautiful and idyllic in an old, closed farm, right in the middle of the fields and apple plants and with stunning views of the Langeland Land. It is one of the most closest corners in South Funen, an area for years has been home to a large number of food producers who produce everything the heart can desire high quality in the middle of Denmark’s green heart. Here, in 2015, Jes and Gittaard founded in 2015 Mosgaard at Oure, and today they may make Denmark’s best gin, fully based on organic ingredients. What the distiller lacks in size, the products make in taste, and production is based on the solid, honest craft with inspiration picked up in Scotland. The distillery itself is designed by Jes and Gitte itself and handmade in Portugal, where the old craft takes place in the same way as it has done for generations. Just the time is essential at Mosgaard. The production takes place with ecologically Danish barvalmal, which is mashed with good time, and the fermentation process is at Mosgaard twice as long as it is with many other distilleries. It’s there a reason for. For just the time and calm, ensure that the yeast gets work trays and converts the natural sugars from malt to alcohol without leaving unwanted flavors. It can be tasted in the finished product.