Vincent Honrodt, the man behind Berliner Brandstifter, and his family have been passionate producers of fine spirits in the German capital for over 100 years. For long Vincent had been searching on the market for a product similar to the recipe of his grandmother's Korn. Vincent is a true Berliner and he believes that his product should be that way too. Using only botanicals from the region and producing it in Berlin, while being inspired by this amazing city the Berliner Brandstifter reflects the spirit of the city.
With the creation of his Berlin Dry Gin he applied the same idea and a true Berliner Gin was born. . Dry gins are characterised by the addition of flavours supplementing the juniper. With regard to the herbs and spices used, there are basically no restrictions. However, in the case of Berlin Brandstifter Gin, these must reflect the soul of the city according to Vincent.
He can't reveal all botanicals but he does disclose that you could taste juniper, elderflower, fresh cucumber, mallow and sweet woodruff.
Cucumber Mallow Woodruff
A syrup of this woodruff is also used in Berlin as an addition to beer. This mixed drink is known as "Berliner Weiße mit Schuß".
For our perfect serve we stay in Germany because we are using the Thomas Henry tonic as recommended tonic. This tonic ensures that all delicate and fresh flavours are getting all the spotlight that they deserve.
As a garnish we use some thin slices of kumquat and this in combination with a branch of zallotti blossom.
A Zallotti Blossom is a decorative sprig with several small purple flowers. It comes from the African basil plant and has a strong flavour of basil combined with mint.
I must confess that I’m a huge fan of the Zallotti blossom and in the near future I’ll use them several times.
I honestly can say that I was convinced of the quality of this Berliner Brandstifter, if you are into fresh/fruity gin this will be your thing.