A transcript for non-audio situations
My name is Stephen Garver. I was born in Hamburg, and I will be having the only distillery in the city, and we're producing Gin. I came from drinking to collecting, to making Gin. I used to have about 60 to 70 Gins in my kitchen and was always a Gin aficionado. And then I quit my job, and lived for some time in Portugal, in the south of Portugal. And at the coastline of Costa Vicentina, you have a beautiful plant that is called gum rockrose and the scent is so beautiful. And I realized that this plant is growing right beneath juniper berries.
So the idea for the Gin Sul was born. I always was more into the simple Gins with a clear profile, and I used to concentrate on the Pottery's Cuisine, which is very nice but simple. I started with 35 botanicals and at the end, I ended with 14. The main character is juniper, fresh lemon peel that we import from Portugal ourselves, and the leaves of the gum rockrose. When we start the maceration, we start two days before in the evening and then we collect all the botanicals and juniper berries. Some of them are squeezed in this mill, and then we put all the botanicals, and the alcohol, and the water together.
We use alcohol based on the last because we think it's really a most neutral way to distill Gin. And when we start in the morning we start by filling the basket with lemon peel, rose marine, and roses, and a bit of lavendula. And then we start the distillation. We have this white bottle where we fill in the Gin, and we print black and blue on it like on the tiles you find in many houses in Portugal. And especially in The Gulf white and blue are the colors that you find a lot. And then we have on top of the bottle we have a boat, a ship.
These ships used to drive as ferry boats in the Hamburg Harbor, and six of them were sold to Lisbon where they served as ferry boats from the early '80s on. So for both countries, these ships are their ships. And both ships used to drive southbound, and that is why it's called Gin Sul. I'm always thinking about what's the future of Gin, what's the future of micro distilleries. And if I had a wish I would say everything could be like it's now. We have a small team. It's like a family although we are not relatives. But it's a very close team, and I really like it because we have all the freedom we need to do whatever we want.