Opyos is created via traditional copper still distillation. We found that this method allows us to achieve complete expression of our locally based botanicals during our distilling processes. To distil our gin, we firstly need a base alcohol. For this purpose, we are using a 96% vol neutral alcohol. It is completely free of odour and flavour, exactly what we need to produce our individual notes during distillation. We fill this alcohol into tanks, and overnight, a part of our meticulously balanced botanicals mixture macerate inside. That way, the distinct oils, essences, and flavours have enough time to evolve. The profound taste and vibrant body of the final product are also due to the outstanding quantity of botanicals that we are processing in our mash.

Distilling is the heart of the process. The mash slowly heats up to boiling temperature and the first alcohol vapour is ascends the firing column and reacts with the copper. At this point we put emphasis on a slow distilling pace. This takes more time and it is a small but fine detail of our production process that you will later not only experience in the flavour but also in the mouthfeel of our gin. After distilling, the gin is stressed and will need some rest. It now has 86% vol on average and we are giving the gin with all its different aromas eight weeks in order to unite and become a whole. The last piece of the story we perform before bottling, is adding demineralised water. We add little by little in order to reduce the gin to our drinking strength of 44% vol.

Thanks to its balanced flavour and lovely mouthfeel, Opyos Luxembourg Dry Gin is meant to be sipped neat or over ice. If you decide to go for a classic G&T, we recommend using a botanical/mediterranean tonic in order to round off the complex aroma profile.