HOW IT’S MADE
Santa Ana Gin is made via partial-vacuum distillation, a technique mastered in the Charente region of France.
This technique enables the ability to extract a concentration of botanical aromas without degradation by heat
The subtlest of perfumes are extracted with vacuum distillation, which strengthen and become more complex towards the end of distillation
The result of the process is a fragrant, delicious gin utilising even the most sensitive of botanicals, such as Ylang-Ylang or Calamansi
THE PHILIPPINE FOUR
The flowers of the Ylang Ylang tree — also called “the perfume tree” — are native to the Philippines and are most famous as a signature ingredient in Chanel No. 5. Distilling its flowers results in a penetrating yet evanescent fragrance
Alpinia is a genus of flowering plants in the ginger family, Zingiberaceae. It is named for Prospero Alpini, a 17th-century Italian botanist who specialized in exotic plants. Species are native to Asia, Australia, and the Pacific Islands, where they occur in tropical and subtropical climates. Alpinia has a spicy balsamic pleasant fragrance
An economically vital citrus hybrid, Calamansi — also known as the Philippine lime — is native to the Philippines and is widely used in local culinary culture. Its remarkable combination of sweet lime zest and sour orange-like notes make for a delicious tropical fruit juice.
The Dalandan orange is another variety of citrus fruit native to the Philippines. These oranges are sour and tart with a hint of sweetness that develops with maturity, matching up very well as a neutraliser in spirits and cocktails.