Agapimù is made by infusing juniper berries in grain alcohol and then distilling the resulting mixture. Wheat alcohol is infused with dry botanicals for 12–24 hours to avoid rehydration and to produce the highest-quality result. Each herb is separately infused into the wheat alcohol throughout the distillation process.We completed our secret recipe by combining the various botanical infusions in different ratios to the juniper distillate and diluting the mix with Tuscan thermal water.
Juniper berries, mountain pine, Pippin apple, elderflower, green tea, lemongrass, bergamot, sweet oranges, thermal water, Spanish paprika, helichrysum, and iris bulb.
- Floral and fruity notes
- Citrus and fruity notes
- Balsamic notes
- Salty and mineral notes
- Smoky and spicy notes
Simultaneously simple and complex. The balsamic fragrance is noticeable right away. It starts to expand and change as soon as the gin is poured into the glass, continuing with each taste. The flavor emerges next, it is reminiscent of a citrus and floral garden, with a paprika note that is just a little bit spicier. The thermal water gives a slightly saline taste. For this reason, it can be defined as a meditation gin. Good balance of aromas that emerge sip after sip harmoniously.
Due to its flowery bouquet and delicate botanicals, it is excellent served alone or with ice. The gin goes perfectly with most gin-based cocktails. It is excellent also in a Negroni accompanied by our Bitter Mérida. To enjoy it at its best in a gin and tonic, use a neutral tonic to avoid concealing the floral bouquet and to perceive the delicate spicy note of the paprika.
