It was probably the first gin to be developed in the Mediterranean 300 years ago and its distillery is one of the few left in the world that uses methods craft . If we talk about Gin Xoriguer seems compelled to stop and think that this is the official drink of Menorca, which is recognized worldwide geographical specialty along with other formats such as the Geneve or London Dry. 's Xoriguer is a real tradition in green bottled settled in Menorca during the rule of the British crown in the eighteenth century. The English sailors were entitled to a measure of alcohol daily, the quartermaster of the Royal Navy provided the ships like a food more, and ground military also needed a stiff drink. So was the introduction of gin, hitherto unreleased on an island that lacked spirits and juniper berries, but some artisans Mahón knew consolidate as a popular drink. Over time, the name became Xoriguer brand. With a production of 500,000 thousand bottles a year and a distribution that reaches the opposite of Menorca, the phenomenon Xoriguer Gin Gin, alcohol and water transcends today to wikipedia. ENTREPRENEUR OF 1945 . Miquel Pons Justo launched the business after succumbing, in a fire, the distillery Fornero, where he worked as a clerk. In the absence of work, Pons decided to launch a new distillery alone. Pronatura started in your own home, and did not know the exact formula for making gin, but came from a family craft tradition. Very soon decided to transfer stills about ancient port warehouses where still today, and began to shape the growth of the distillery. Adopted Xoriguer as a brand and as a label, the name and image of the old windmill of 1784, which many generations of the family had Pons used to convert bushels of white wheat flour. Currently, Distilleries Xoriguer (Miguel Pons Justo SA) remains a family business controlled by the three daughters of the founder and thirty people where they work. Along with the development of other spirits as herbs, stomach or "calent" also have a distribution business wines and spirits as well as visits to the port distilleries, which have become a must for tourists: in days tip end up spending more than 600 people. XORIGUER METHOD . Perhaps what stands Adolfo Vilafranca, CEO of the company and third generation family business with a turnover 4.500.000 euros , is respect for tradition, as the fuel used for the distillation is firewood. "The distillation starts when the vapors produced in the boiler of the still circulating copper tubing to a coil where it condenses, forming the gin which drips into jars" details Vilafranca. "We create a very aromatic dry gin with a strong juniper notes, where it dominates the alcoholic aroma despite this confusion can occur," says the CEO. "We import more than ten tons of selected juniper berries in the Catalan Pyrenees, we hold in our warehouse to your prensaje" emphasizes Vilafranca. "Every day we distill nearly three thousand liters of gin out of the four stills and they are stored until bottling," he concludes. The machining process is only at the end with a bottling line. THE GREEN CANECA. Fifty years ago, the gin was dispensed in bulk, but Miquel Pons introduced the bottling process a stoneware container where the liquid is kept cool by following the traditional assumptions, similar to how you exported spirits. The green glass bottle with handle Xoriguer serving as ambassador of the company, plays the trash Pons introduced at the time. With the passage of time it was introduced in all households in Menorca, associated with a drink for the holidays. Then, as if it were a natural process, I am intrinsically linked to the festivities in each town, from Sant Joan in Ciutadella to Mahon Gràcia. GENEVA PREMIUM . Gins fashion has not only contributed to Xoriguer Gin accretive its popularity among consumers and, thus, is able to overcome the crisis in better condition. "Although we did not stay positioned as a premium gin, we have positioned in this segment by our distinct aromatic flavor," says the CEO. Its multiple combinations to suit all tastes and colors, always has paired with lemonade, has led to a ' place names 'own in Ciutadella and Mahon. "In the area of lift is called ointment while in the west, gin and lemonade. Personally, my favorite combination are three parts lemonade to one part gin, but everyone has their own recipe, "says Vilafranca. "We are almost the only distillery that still used juniper berries as the other brands is simply using essences for processing and so we have this characteristic taste," says the CEO. Xoriguer Gin is exported to Europe, Australia, Japan or Canada. Islands is the largest market for the brand, especially Menorca, but also Catalonia and Valencia are the two major consumers . 10% of production is exported despite the challenge is to go further. "The world is infinite and we aim to further strengthen the business is to increase brand awareness but without losing the essence of tradition," explains Vilafranca about the future business. Xoriguer In Gin are aware of their role as' collectors ', since a high percentage of the public sale is taxes. "We prefer a moderate consumption and long-term consumer excesses that sometimes occur when you drink too much," says the CEO.
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