This authentic Patagonian product is produced with our own juniper plants (Juniperus Communis L). Harvest by hand and classified in the same way, it is distilled at the DRUIDA distillery owned by Rodrigo and Maximiliano Carbajal.

We use a 40% honey alcohol obtained of a mead distillation in a hybrid still pot (stainless steel boiler with a copper column. This pot has 4 rectifying plates, which further purifies the alcohol at the time of distillation.

For the manufacture of mead we use native honey from our Region, water and wild yeast fermentation which is made from a fungus called ‘LLAO LLAO’( Cyttarria harioti, is a fungus with the common name Llao Llao,Llaulla or Pan de Indio that parasites the trunks and branches of Nothofagus, a very common tree in Patagonia)

This mead is fermented for 4 weeks, then is filtered and undergoes a second fermentation. It is distilled a minimum temperature for 48 hours and filtered in Ñire charcoal (Nothofagus Antártica, a native deciduous tree of the Andean-Patagonian forest) which further purifies the alcohol.

The gin base is subjected to oxygenation for 48 hours and then hydrated in order to obtain a product with 44% ABV (88-proof alcohol)

The water used in our distillery is natural direct slope of the mountain rage and which does not undergo any chemical modification process, it is only ozonized for the purpose to make it drinkable.