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Alois and David Gölles on gin, bitters, and vermouth. Awarded the silver medal by the Gastronomic Academy of Germany.
The book explains how gin is made, which botanicals—in addition to juniper—define its character, which gin pairs with which tonic, and what it is suitable for in drinks. This is accompanied by the production of bitters and vermouth.
Written for distillers and for anyone who wants to know what happened inside the bottle.
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HANDS ON Organic Gin
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