The Brooklyn Gin was born in 1895 in the American city of New York.
For a long time the Brooklyn gin had a surprising success spreading all over the world, conquering even the most diffident palates.
Its secret and its still current characteristic is the careful distillation from the wheat and intense citrus botanicals.
The early twentieth century were characterized by a period of economic crisis, which led to the closure of the winery for a full 100 years and consequently the end of the production of the Brooklyn Gin was decreed.
Only recently has the winery restarted the production of gin, using only raw materials from neighboring areas, sugar cane, juniper berries and fresh citrus peel.
The Brooklyn gin is made following very old production techniques.
A perfectly successful example of American mixology, where precision and the right dosage of raw materials is one of the predominant aspects in the production of gin.
The creators of the Brooklyn gin Emil Jättne and Joe Santos used fresh and not dried or frozen citrus peel, in order to enhance the fruity aspect of gin.
The actual distillation does not take place in the big apple, but in a location further north, precisely in the Warwick Vallery Winery and Distillery, near the Hudson valley.
The Brooklyn gin is then bottled in a precious decorated bottle with a beautiful bronze cap.