On this page, you can read more about my gins, how they are made and a bit about me.
Pictures of some of the botanicals in my gins and a few from my lab.
Juniper berries provides the characteristic gin taste.
Iris root provides earthy notes.
Chinese angelica root
Angelica root provides earthy notes.
Rose pepper provides mild peppery notes.
Grains of paradise
Grains of paradise complement the mild peppery notes from the rose pepper in the HØJER GIN.
Coriander seeds provides citrus notes.
Bitter orange supplement with bittery citrus notes.
Orange peel provides sweet citrus notes.
Lemon peel provides fresh citrus notes.
Almonds can prolong the taste and support the spices in the gin.
Cassia bark provides the spicy notes.
Clara Friis pears
Pears provides a light sweetness, but are "eating" the tastes if used too much.
Liquorice root provides sweetness, but no liquorice taste in the amounts it is used in HØJER GINs.
Blackcurrant is the primarily source in the smell and the sweet after taste in the HØJER GIN.
Raspberries is complementing the blackcurrant and put the fruity notes forward.
Elderflower supports the fruity after taste in the HØJER GIN.
The Tasmanian pepperberry adds peppery notes to the HØJER GIN BASIC.
Lab - Temperature
The temperature is very important, when distilling to secure a safe and drinkable end product.
Lab - Weighing botanicals
All botanicals are being weighed accurately to secure a consistent product again and again.
Lab - alcohol measurement
The alcohold percentage is measured and the result is adjusted according to the temperature of the liquid.
HØJER GIN - IWSC 2021 Bronze
HØJER GIN reached 86p and a bronze medal by the IWSC gin tasting competition in 2021.
HØJER GIN BASIC - IWSC 2021 Silver
HØJER GIN BASIC reached 90p and a silver medal by the IWSC gin tasting competition in 2021 .
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