When you see this gin on the shelf of any store, you look carefully at the label, and you think «he paints a boar on a gin label» which ingredient is sure that many people will not guess. Why an unusual ingredient in gin how is the black truffle.

It all starts with two friends Torsten Boschert and Hannes Schmidt who were passionate about gin and wanted to have their own. Later they would be joined by Markus Kessler, who already had experience as a Master distiller in his family business.

Distilled and bottled by hand in the Black Field Boar Distillery, rooted since 1844, in Bad Petersal, southern Germany. Distillation is a very old tradition, since in Germany there are about 1000 distilleries, almost all are family businesses, but very few go back to the beginning of the 19th century.

Handmade and distilled in small batches and with mineral-rich spring water and botanicals wildly cultivated and carefully selected make their composition something very special.

Flavored with juniper and citrus, although herbs such as thyme and lavender are also noted. With a delicate and balanced aroma, which reveals white pepper and a subtle residue of fir resin.

In the end a subtle touch of eucalyptus, along with the juniper and a pinch of pepper. In the background you can distinguish the truffle, from the Black Forest, the star ingredient of this gin.







Lemon peel


Pepper berries

Black truffle

Featured botanist

Lemon Grass

It is a genus of plants in the family of poeceae with about 55 species native to the warm and tropical regions of Asia. It is a type of perennial grass. It is known as lemon grass in Panama, lemon or lemon grass in Colombia, straw cedron in Bolivia, malojillo or malojillo in Venezuela and lemon grass in Honduras, El Salvador, Costa Rica, Nicaragua and Mexico. In the Dominican Republic it is called limoncillo, in northwestern Argentina it is called Cedrón grass. In the western part of Cuba it is called Santa cane and in the eastern lemongrass or feverfew. In Paraguay it is known as cedron kapi-i It is also known as lemon tea, lemongrass, lemongrass or citronella grass. In Ecuador and Peru it is known as luisa grass. It should not be confused with Cedrón or Aloya citriador. They are perennial plants polygamous with solid stems. Generally aromatic leaves with a lemon smell when crushed, a lily membrane adaptation ligule, linear, flattened sheets. Inflorescence as a pair of short clusters, clusters aggregated in a composite paniculate, false, dense, spathe cea, terminal, rachis articulated above basal pair with similar spikelets. Lemon grass is widely used in Asia as an herb, particularly in Thailand, Laos, Sri Lanka and Caribbean cuisine. It has a flavor and aroma similar to lemon and can be dried or sprayed fresh. The stem is difficult to digest, except the inside. However, it can be finally grinded while preserving the aromatic oil. The main constituent of lemongrass oil is citral.

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