In the traditional copper kettle, Dagmar and Michael Frangenberg have been distilling in the classic London Dry Gin process for a year now, daring to play the limitless game of flavors.
Not only with its classic gin, which is determined by the fine pulp aroma of whole limes. “We are taking the hype about the trendspirit Gin to the next level, because we firmly believe that something you can really find a taste for is a timeless good” says Dagmar Frangenberg. By storing fresh fruits and spices such as raspberry, elderflower, ginger and liquorice root, the couple has now developed 5 different gins (without artificial flavors or colors) that offer not only with tonic the perfect drink enjoyment. The Winter Gin “Hot Fusion” for example, stored with vanilla pods, cinnamon sticks, orange peel and pomegranate seeds, is filled with hot apple juice, the perfect GlühGin of the cold season. The couple’s latest project: Gin chocolate, developed together with the Cologne patissier Matthias Ludwigs, with the finest wintergin praline filling!