"GIN" AS IN "CULINARY DIALECTICS"

Whatever gin distillers may argue, juniperhas an apothecarial, medicinal whiff to it, which is not necessarily a good thing. Centuries before it became a convivial spirit, distilled juniper was peddled as an antiviral panacea for good health in Europe and the Middle East. However, juniper has also been proactively sought out for centuries as a flavoring for dishes, from Scandinavia to the Alps. The culinary purpose is to temper something too overtly sweetish with a hint of astringency from the juniper to arrive at an ideal middle ground by creating a novel syncretic flavor from the extremes.

Dialectical dishes like sweet & sour pork, or chicken-chocolate mole, or cranberries-with-juniper venison sauces, exemplify such integrated culinary contrasts, as does the simplistic and mundane suggestion that dry gin should be mixed before consumption with sugary tonic water for a similar effect.

This dialectic inspired us in drafting our formula and, with unfeigned modesty, we would assert that The.Juniper.Tree by Porfidio is indeed a formidable example of the new dialectical gin standard! So instead of reducing the juniper content to a bare minimum like many contemporary dry gins, we deliberately boosted the aroma with fresh, fermented juniper and then subtly harmonized it with another five components to develop the ultimate gin experience, where the juniper fulfils the quintessential role of a fulcrum to lever the other elements.

PRODUCT FEATURES

Our agave gin formula was probably the most gamesome thing we ever did in our company's history, so fun is a key ingredient! But there is more to it. While drawing on our Mexican roots in agave spirits making, after a decade of experimenting with wide palate of available plant material and processing techniques, we retreated to the desert and made cacti and succulents our chosen thematic botanicals.

Our chosen spectrum of aromatic elements is:

● Firstly, and essentially: fermented and distilled fresh juniper berries (as opposed to an infusion of dried juniper, the common standard for gin)

● Then we add the other corners in creative dissonance to the juniper: 1. Agave flowers, 2. Tuna cactus flowers, 3. Pitaya cactus flowers. Each of these is macerated in agave spirits and redistilled.

● These four fractionally distilled elements are then suffused together with unfermented agave stem juice (previously fortified with agave spirits), the Fifth Element, and thenaged for 5 years in virgin Castanea Saliva barrels, adding the Sixth Element, the undertones extracted over time from the toasted chestnut wood cask staves

BEST-CONSUMED-AS

Please note that ours is no London-style Dry Gin, to be consumed with Indian tonic water to ward off malaria, its historic purpose! In fact, our gin makes a truly horrible mix with tonic. However, it is our earnest prescription for outstanding Negronis, Old-Fashioneds, and Martinezes, the new fashions in gin mixology. Or drink it on the rocks like any great cask-aged spirit, which is the way most of our fans (and we ourselves) like it!