Dry ginseng gin
navy gin, 50% vol
→ Versandkostenfrei ab 100 €
Pure enjoyment. Tonic not a must.
character
Full-bodied bouquet and balanced body based on ginseng root .
DR. JAGLAS Ginseng Gin is a handmade juniper berry spirit that is completely free of sugar. It is based on the original juniper berry recipe for Spiritus Juniperi from the German Pharmacopoeia from 1872 and the distilled form of the herbal bitter Dr. Jaglas Ginseng Elixir.
Fresh juniper berries and earthy ginseng roots come together as opposing components in a fine symbiosis that complement each other perfectly here. Together with other regional herbs, roots and barks, an unmistakable variety of flavors has been created that unfolds itself on every taste bud.
Supplemented with exquisite bitter herbs , barks and roots such as valerian, lavender, ginger, gentian, saffron, nutmeg, cinchona, galangal rhizome, citronella, bitter orange peel, centaury, camphor, citrus root, angelica root, cardamom, cloves, cinnamon bark and juniper berries.
tradition
For Dr. Jaglas Dry GIN-seng Gin, the Amaro Ginseng elixir was distilled. A handmade juniper berry spirit that has no added sugar at all.
With its 50% vol it is one of the navy gins .
What is special is the use of 5-times distilled wheat alcohol, in which fresh juniper berries and earthy ginseng roots complement each other in a fine symbiosis.
Recipere
Pure or with tonic
Signature Drink Elixir Negroni
- 1 part Dry GIN-seng Gin
- 1 part artichoke, ginseng or maca elixir
- 1 part red wormwood
- Tumbler, ice cubes, orange
Food pairing
Regowert cheese, grilled vegetables, olives
The spicy taste of the ginseng gin harmonizes perfectly with the Regowert cheese, which has a rich and slightly spicy note.
The grilled vegetables bring grilled aromas and a pleasant roasted aroma that complement the dry gin and ensure a balanced range of flavors.
The salty olives add a contrasting accent and offer a refreshing counterbalance to the other aromas. Together they form an appealing flavor combination that pampers your senses.
Klosterkräuter
Artischocke (Cynara Scolymus)
Unsere regionalen Artischockenblätter zählen zum Bittergemüse. Ihre
Blätter besitzen eine dezente Süße und sind reich an Bitterstoffen,
weshalb sie besonders nach dem Essen sehr geschätzt werden. 2013
wurde die Artischocke zur Arzneipflanze des Jahres gewählt.
ENZIANWURZEL
Radix Gentianae
TAUSENDGÜLDENKRAUT
Herba Centaurii
POMERANZENSCHALEN
Cortex Aurantii Fructus Amarum
ZITWERWURZEL
Rhizoma Zedoariae
INGWERWURZELSTOCK
Rhizoma Zingiberis
CHINARINDE
Cortex Chinae
KARDAMOMFRÜCHTE
Fructus Cardamomi
GALGANTWURZELSTOCK
Rhizoma Galangae
ZIMTRINDE
Cortex Cinnamomi
GEWÜRZNELKEN
Flores Caryophylli
WACHOLDERBEERE
Juniperi Fructus
CAMPHER
Cinnamomum Camphora
LAVENDELBLÜTEN
Lavandulae Flos
BALDRIANWURZEL
Valerianae Radix
CITRONELLAGRAS
Cymbopogon Nardus
ANGELIKAWURZEL
Angelicae Radix
MUSKATNUSS
Myristica Fragrans
SAFRAN
Crocus Sativus
ARTISCHOCKENBLÄTTER
Cynarae Folium
GINSENGWURZEL
Ginseng Radix
★ ★ ★ ★ ★„Die Kostprobe war ein wirklicher Genuss. So gut, dass ich überlege, ob ich so etwas Sinnliches und Köstliches nicht auch selber Zuhause haben möchte. Und das als absoluter Gelegenheitstrinker. Bin absolut begeistert.“