KI NO BI (“The Beauty of the Seasons”) is inspired by tradition and is distilled, blended and bottled in Kyoto.
KI NO BI Kyoto Dry Gin is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, hinoki wood chips (Japanese cypress), bamboo, gyokuro tea from the Uji region and green sanshō (Japanese peppercorn) berries. Bottled at 45.7% abv, KI NO BI uses a rice spirit base and pure ground water sourced from the famous sake-brewing district of Fushimi.
Mastering not only the science of distillation as others have done before, but also the age-old art of blending, we separate the botanicals in our gin into 6 Elements: Base, Citrus, Tea, Herbal, Spice and Fruity & Floral, and distil each category individually. Then we blend them in perfect harmony to create the distinctive KI NO BI flavour.
Original Danish caraway-flavoured Taffel Akvavit - an institution in its home country since the 19th century.
Produced in the heart of the Elqui Valley, a oasis that winds its way through the Andes. Grapes are first vinified and then double distilled in tradition copper pot stills.
Distilled at the Val-de-Travers according to traditional distilling methods. The herbs used to distill this Verte are all obtained from the Val-de-Travers region, which contribute to Absinthe Bizarre's characteristic and unique taste. A Verte from the Val-de-Travers is always something special.