GinBey

Building on his experience in distilling Arak, GinBey is the fruit of long years of hard work and research by winemaker Faouzi Issa.

This blend is a mix of 14 botanicals, from the traditional base of juniper and coriander seeds to other ingredients like citrus, florals and spices all sourced from Lebanon.

Part of the botanicals are steeped 24 hours before distillation in a 400-liter copper still which is heated by a steam jacket to keep the temperature steady. The more volatile botanicals such as tilia and rose petals, and pomegranate seeds are placed in a basket for a more delicate extraction.

The final gin is rested in traditional amphora jars for 6 months, ensuring a remarkable finesse and roundness to its taste.