Campaña 2014 “365 ginebras de todo el mundo, 1 para cada día del año”



Ginebra Premium, holandesa, de 45% alc/vol.

Se elabora artesanalmente en pequeños lotes.

Su fórmula contiene 15 elementos botánicos, entre los que destacan, el enebro, el anís estrellado, la cáscara de limón, la cáscara de naranja, la canela, la angélica, las semillas de cilantro, el limón, la alcaravea, la lavanda, el kummel y el regaliz. Estos son macerados en alcohol neutro de trigo durante 4 días antes de la destilación.

El producto final, es una ginebra delicada, rica con aromas frescos a limón, enebro y angélica y un final bastante largo. En boca, se aprecian sabores sutiles de anís estrellado, malta, canela con un toque de lavanda y kummel. En nariz, notas frescas de limón, enebro y angélica.

“Sylvius” es una latinización de “de la Boe”, médico y científico del siglo XVII, primero en destilar bayas de enebro con alcoholes y obtener por primera vez ginebra o genievre.

Se presenta en una botella moderna, de color negro, con letras serigrafiadas en blanco, de 70cl de capacidad.

Para elaborar el gintonic colocaremos de 4 a 5 cubitos de hielo en una copa o vaso de boca ancha. Seguidamente congelaremos la copa con nuestro enfriador de copas de CO2 y añadiremos un twist de naranja. Por último añadiremos una tónica neutra y refrescante o con connotaciones florales.

Fuentes de consulta:
– Web del destilador.
– Personal especializado de PALAU nou GINTONIC BAR.
– Libro de Juan Muñoz. “De la ginebra al gin


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