Synesthesia London Dry Gin received a Gold medal in The Global Spirits Masters Competition 2023organized by the British publication The Spirits Business, where the jury highlighted its “soft and floral nose with a level of complexity that makes it extremely attractive.” Furthermore, the creation of the Argentine micro distillery earned a Silver Medal (91 points) in the International Wine & Spirit Competition -IWSC- 2024where international judges described the drink as “a vibrant blend of juniper, lemon peel, lemon balm and pine with floral notes. Its sweet, spicy palate with a hint of lemon opens pleasantly to reveal a classic flavor profile.” These endorsements strengthen the path outlined by the micro Synesthesia Distillerywhich began production in 2021.
Synesthesia London Dry Gin It is the result of several years of testing to obtain the desired recipe – Juniper Berries, Grains of Paradise, Coriander Seeds, Angelica Root, Lemon Peel, Orange Peel and Rosemary -, a careful selection of botanicals from Patagonia , England, among other origins, and a careful distillation process
The secret of Synesthesia lies in the cutting-edge technology of the alembic, imported from the Netherlands, unique in Argentina and one of the three in South America, in which its process affects the ability to extract flavors and aromas.
With this technology, the distillery produces, in addition to its London Dry Gin, the two premium labels Prunus Synesthesia which are part of a limited edition that are presented in a 500ml bottle in a wooden box.
Synesthesia London Dry Gin It has a suggested price of $22,000.
About the distillery
Synesthesia Distillery was born in the year 2021, when Nahuel Leyro Diaz, Hannah Snow and Nicholas Rothstein They installed their production center in the Tortuguitas industrial park.
There they have a still – imported from the Netherlands, the only one of its kind in Argentina – that does not resemble traditional distillers, given its cutting-edge technology. Beyond aesthetics, it has a different design regarding the column, where the plates of traditional stills are replaced by nano springs, which increase the extraction capacity of flavors and aromas. In addition to the main still, the micro distillery has a smaller one with exactly the same technology, which is used to test the different distillates. In this way, when scaling the recipes to the main still, it is not necessary to make adjustments to obtain the same quality and characteristics sought in the distillate. This technology provides very precise control of the product, facilitating the level of standardization.
Beyond the stills or having the best ingredients, to obtain a quality distilled beverage, the expertise of its makers or Master distillers is essential. The Product quality is also the result of the intuition and senses developed by those who make it., select the best ingredients, test the botanicals using the senses of smell, taste, touch and vision to achieve Synesthesia in a bottle.
The genesis of this micro distillery dates back to 2012. Nahuel Leyro Diaz and Hannah Snow lived in Argentina and traveled to Europe with the dream of returning to the country to create their own project.
Nahuel, responsible for the production area and Master Distiller of Synesthesiawas trained in the destinations with the most history and consumption of distilled beverages: Scotland – Springbank – Whiskey School-, England -Institute of Brewing and Distilling- and the Netherlands -Istill-.
Hannah, born in Ventor, Isle of Wight in Great Britain, already had a master’s degree in chemistry from the University of Oxford, is an accountant, has a postgraduate degree in Social Development from the University of Endinburg and vast experience in developing financial projects.
Meanwhile Nicolas Rothshtein, commercial manager of Synesthesiastudied Social Communication Sciences at the UBA and Marketing at UADE. He developed various businesses in the gastronomic and beer market, in which he participated in their projects both in the productive side and also in the commercial field, such as Casa Malta Cervecería – brewpub located in Palermo Soho, in which he served as Head Brewer – and He is a member of Mesta Bar San Martín de los Andes – a brewpub located on Route 40.
Synesthesia was born with the decision to apply in Argentina the knowledge and experience obtained in Europe, providing the local imprint, based on intercultural respect.
In 2018, botanical trials, testing and adaptations began in London, to develop London Dry Gin, which is the backbone of Synesthesiawhile Nicolás paved the way for the implementation of the project from Buenos Aires.
In 2019, upon the couple’s return to the country, the 3 partners began looking for a place to install the micro distillery and a few months later the Covid-19 pandemic broke out, time that they took advantage of to develop the brand and in 2021 they started production. .
In addition to Synesthesia London Dry Ginthe distillery produces the Prunus synesthesiaa gin inspired by Plum Pudding, a dessert made by the great-grandmother of one of the members of Sinestesia from which some ingredients were taken to create a new sensation. These are two premium labels that are part of a limited edition of 600 bottles in which one rests in an ex-whiskey American oak barrel and another without resting, are presented in a 500ml bottle in a wooden box.
The installed capacity of the plant in Tortuguitas is 2000 bottles monthly. It is operating at 60%, with the project to double production. Soon, Synesthesia prepares to distill and release vodka.
Source: Ambito
