OEL’s 3 Gin 500 ml

OEL Stand: 1929
  • OEL’s 3 Gin 500 ml
  • OEL’s 3 Gin 500 ml
OEL’s 3 Gin 500 ml OEL’s 3 Gin 500 ml

The 500ml stoneware jug filled with OEL’s 3 Gin is a world first, thanks to the use of olive oil for the aromatization. A must for gin lovers.

OEL’s 3 Gin is the first of its kind in the world. A kind defined by the use of vegetable fats to flavour spirits. But why do people come up with the idea of combining fat and alcohol in the first place? And why an organic gin of all things?

The answer is: because fats are flavour carriers. This insight is ancient, has been used in restaurants and bars since time immemorial and proves itself time and time again. And it is precisely behind the counters of this world, i.e. in the parallel universe of the night-swarming free spirits, that this realisation always pushes open closed doors. In the process of “fat washing” / engl. “fat-washing,” for example, involves soaking fried slices of ham in spirits such as a whiskey — simply to make it smokier at the end. The fat enhances the actual flavors of the whiskey and brings its own (ham) flavors right along with it.

This is exactly the case with our organic gin, which is particularly suitable for such fat washing due to the variety of its flavors. During the specially designed three-day flavoring process, both ingredients, i.e. gin and OEL, are stirred together in regular alternation of phases of movement and rest, taking into account the correct proportions. By hand and at constant low temperatures. Only when the optimal taste is achieved, the gin and OEL are separated again by filtering equipment and the finished organic gin is bottled in the colored stoneware jugs. The distilled botanicals of the organic gin, i.e. the botanicals, were highlighted by the high vegetable fat concentration of the OEL, enhancing the development of their aromas.

The flavored result captivates the palate with rich notes of ripened lemons, light aromas of ground rosemary and coriander, and a natural and all-round sweetness of mastihas and juniper. This is accentuated by the residual creaminess of the extracted OEL.


  • Drinks

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