Anaiak Gin - Meet the Makers
What did you do before creating your distillery and gin?
Boris worked in real estate and Rémy in digital communication.
What made you decide to create your distillery and what's the inspiration behind your gin?
We are lovers of this millennial spirit and wanted to create the gin that we would like to drink, without getting tired of it. And above all a gin that would highlight the botanicals of our region, the Basque Country.
Can you tell us more about the distillery and still?
Our distillery is totally artisanal. We do not use any machinery other than our still. Our still is a traditional 120L reflux still which has been designed for the production of gin only. We have had several botanic baskets added to it at different points on the circuit. This allows us to take advantage of different infusion temperatures depending on the botanicals in order to extract the best from them.
Can you tell us more about the distillation process and botanicals?
It is a slow, one pass distillation. Like all Dry Gin, we start from a neutral alcohol, of agricultural origin. We have ours produced in the Bordeaux region, based on organic wine marc. We start the distillation after maceration for several days with our dried juniper berries. Slow and regular heating in a bain-marie allows us to gently extract the aromas of juniper. Our main botanicals, lemon verbena and wild eucalyptus, harvested by hand in the mountains of the Basque country before being carefully dried at room temperature.
Per batch, we obtain about 40L of alcohol, the rate of which is on average 72%. This alcohol is then placed in stainless steel vats to proceed to the reduction stage. We have chosen a slow reduction, with daily mooring, over several days. This prevents the precipitation of the alcohols and enables us to be able to offer a spirit of perfect clarity. Bottling, labelling and numbering are done by hand.
How would you describe Anaiak Gin in 3 words?
Fresh, aromatic, artisanal.
What's your favourite way to drink your gin?
Neat with 2 ice cubes or in a Gin & Tonic with a low-sugar Indian tonic.
Which gins would you always have on your gin shelf (other than your own of course!)?
What's next for you and your distillery - any exciting plans?
We are currently working on new gins!
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