# 498 GIN ZARI


On one of my visits to Madrid at the 
GinMotive show in 2015, I met Patricia at the presentation of her gin, which was beginning to break out at that time. We spoke of a Spanish gin on all four sides, made with a blend of cereal alcohols and a distillate of agave, where juniper, citrus and spices predominate. With a triple distillation prior to a fourth with botanicals. It is created by Patricia Gijón, a pharmacist by profession and a vocation creator. It is made of a small copper still of 3 liters in the kitchen of our creator. Gin Zari refers to Nazarí with details that can be seen in the labeling of the bottle, since the agave flower is reminiscent of the craftsmanship of the Alhambra in Granada. The bottle is inspired by the master formula and the juniper giralda recalls the serpent of the symbol of the pharmacy. The first 500 bottles have left the distillery Joaquín Alonso in Atarfe and on the label of the bottles appears the address of his house in Alborote.

It was founded in 1944 and is a company specialized in the manufacture, packaging and marketing of alcoholic beverages. Currently it is the third generation, responsible for leading this company, always betting on innovative products.

Citrus notes, floral touches due to agave and juniper, in the mouth taste juniper, also sweet, with a spicy aftertaste because I think the ginger, but disappears right away.












More a secret ingredient

Featured botanist


Agave is a genus of monocotyledonous plants, usually succulent, belonging to the family Agavaceae to which it gives its name. Its area of ​​origin in the arid region that today is divided between northern Mexico and the southern United States. It is estimated that the genus began to diversify 12 million years ago, which has achieved an enormous diversity of species, exceeding 300. They receive numerous common names, such as agave, pita, maguey, head, fique or mixture, among the most known. The species of the genus are very similar in terms of their shape and growth. They form a large basal rosette with thick and fleshy leaves, in some of the large cases, which are placed in a spiral around a short stem in relation to their length, so they appear to be born directly from the ground. Generally they are armed with robust woody thorns and flattened in the margins, and a conical, solitary, finishing off the apex. A few species lack spines.Their growth is slow, and ends with flowering, they are monocarpic.The plant develops a floral scape, taller than the leaves, and in the same year it flowers, fructifies and dies.Most species develop a large number of basal suckers around the original rosette, forming thick colonies that develop and fructify. Agaves require semi-dry weather, with average temperatures of 22 degrees, generally at an altitude of between 1500 and 2000 meters. The characteristics of the soil for an optical growth must be; clayey, permeable and abundant in eleméritos derived from basalt and with the presence of iron, preferably volcanic. It is very important to sun exposure, exceeds 100 cloudy days a year and preferably only 65. Reproduction can be given by seed or bulbillo, or more efficiently by rhizomes, that is, transplanting the shoots that sprout from the root of the plant. When reaching a height of 50 cm, and when the heart is 15 cm, they are detached from the mother plant. The optimum age of reproduction is between 3 and 5 years, annually can produce between 1 and 2 shoots, which, once separated, should be planted, covering 75% of its volume with the substrate. This type of reproduction produces an identical copy of the mother plant and that the extensive use of this method can put in risk the important genetic diversity of these plants, as it happened in the case of tequila (a type of mezcal), since the plantations of Agave tequilana have lost practically all their diversity.

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