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authentic taste of nature
the best
Tatra mountain herbs
common juniper
COMMON JUNIPER
The classic base of gin, juniper berries add a piney, fresh aroma with hints of citrus. Known for their vibrant, slightly resinous flavor, they bring gin its signature taste.
Mint
MINT
Fresh and cooling, mint adds a subtle sweetness with herbal depth, brightening the gin’s profile and balancing richer botanicals.
Lemon balm
LEMON BALM
With a gentle lemony aroma and mild sweetness, lemon balm brings a soft citrus note that enhances the gin’s refreshing quality.
marigold
MARIGOLD
Subtle and earthy, marigold brings an herbaceous quality with mild floral hints, adding warmth and complexity to the blend.
common sage
COMMON SAGE
Earthy and aromatic, sage offers a warm, savory depth, adding complexity and a grounding herbal note to the gin.
agrimony
AGRIMONY
Slightly bitter and mildly astringent, agrimony enhances the blend with its earthy, subtly floral undertones, contributing balance and depth.
chamomile
CHAMOMILE
Sweet and soothing, chamomile lends a soft, floral scent with apple-like undertones, creating a gentle and harmonious note.
Lavender
LAVENDER
Known for its floral, slightly sweet aroma, lavender adds elegance and a fragrant bouquet, enriching the gin with a touch of sophistication.
yarrow
YARROW
With its bitter-sweet profile and aromatic quality, yarrow contributes herbal warmth, balancing floral and earthy notes.
nettle
NETTLE
Herbaceous and slightly peppery, nettle introduces a fresh, grassy note, rounding out the gin’s herbal character.
lady's mantle
LADY'S MANTLE
With a soft, slightly astringent taste, lady's mantle offers a subtle depth to the gin. Traditionally used for its balancing properties, it’s often found in women’s wellness remedies.
Production process
1
MACERATION
First, juniper berries and carefully selected herbs from the Tatra mountains region are placed in a neutral, smooth spirit, where they macerate for 22 days. During this phase, essential oils and aromatic compounds are released, giving the gin its characteristic herbal and forest tones.
22 days
2
Vacuum Distillation
After maceration, the gin undergoes vacuum distillation, a process done at lower temperatures. The vacuum lowers the boiling point, allowing for the gentle extraction of clean and fresh flavors without degrading the delicate aromatic compounds from the herbs and juniper berries. This process ensures that the gin retains its fresh, herbal aroma and subtle flavor nuances.
22 days
3
Aging
Following vacuum distillation, the distillate is left to rest and age for 22 days in stainless steel tanks. During this time, the flavors harmonize, and the distillate stabilizes. Aging allows the herbal and fruity tones to fully develop and blend, giving the gin a balanced and smooth taste. After aging is complete, HERBERRY GIN is ready for final filtration and bottling.