Daisy Gin, named after the small meadow flower that marks the arrival of spring every year, is the name and soul of our fine organic gin. Its origins can be traced back to a fateful evening in the basement of a traditional carpenter’s workshop in Cologne.
The creators of Daisy Gin are neighbours who live on the land that once hosted the carpentry Engels & Boisseré. A small private oasis located in the north of the city, it is now a place several families call home. It also brings neighbors and friends together at the end of the day for a glass of Cologne’s famous Kölsch, or a perfectly mixed G&T.
Having sampled countless gins from all over the world, it was during one of those evenings that what had until then been a shared passion for drinking gin gave way to the idea of one day making one’s own gin. A small copper still, and an abundant supply of very creative ideas about which botanicals absolutely had to be distilled, were the first step on this journey.
They embarked on their adventure with just two clear objectives: The gin should be able to stand on its own so that it could be enjoyed as a digestif. And it had to offer unparalleled quality through the sole use of ingredients from controlled organic production.
The exceptional New Western style gin that was born in a Cologne basement 14 months later is one where the usually dominant juniper notes have learned to leave room for the exciting aromas of nutmeg blossoms, goji berries and, of course, daisies.
In order to meet the growing demand, production is handled by a distillery with a long and proud tradition, BrennereiEhringhausene.K., a family enterprise in the Münsterland region. Operating under the care of a third generation, it distills exclusively organic spirits. What’s more, the process is 100% CO2neutral: The waste generated by the alcohol production is used to power the onsite biogas plant.
Today’s Daisy Gin is still distilled following the original “basement recipe,” maintaining its unique character thanks to a particularly gentle 17-hour distillation process. Only the first part of the middle run has the distinction of landing in a bottle of Daisy Gin. The latter part of the middle run goes into old bourbon barrels and will, one day, form the basis of a special barrel edition.