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GASTRONOMIC PRODUCTS
The spring that gave life to Puerto de Indias. A garden created for memorable occasions
Natural Strawberry vs. Flavours: The
Kitchen of Distillation
The visitor who comes to Carmona with a gastronomic
eye soon discovers that the secret of Puerto de Indias lies
in its raw materials. The brand was a pioneer in working
with natural strawberries, not with flavourings or colou-
rings. The strawberries arrive fresh at the distillery and
are macerated to extract their real juices and aromas,
much like a chef works with seasonal produce to obtain
its purest flavours.
The difference is perceived in the glass: a clear aroma of
ripe strawberry, the presence of juniper, a light citrus bac-
kground, and a sweet-acidic balance that has brought gin
closer to an audience previously unfamiliar with this spi-
rit. For the gastronomic traveller, it’s easy to understand
the process as a form of silent cooking: long macerations,
controlled rest, slow distillations, and a scrupulous res-
pect for the ingredient.
In this sense, Puerto de Indias functions as a liquid winery
of the south: water from a Roman spring, Mediterranean
botanicals, Andalusian citrus, and fresh fruit that defines
the character of the product.
An Alternative to Wine and Olive Oil
Tourism
The concept is simple: what the traveller experiences
in wineries and olive oil mills can also be experienced
in a distillery, transferring the model of gastronomic
tourism to the world of gin.
The standard guided tour, ninety minutes long, goes
through the historic rooms, explains the origin of the
gin, shows the copper pot stills, and concludes with a
tasting of several varieties.
The premium tour adds a walk through the gardens,
the fruit trees, and the ancient Roman water spring,
plus an extended tasting accompanied by the final
“perfect serve.”
In both cases, the experience is built upon technique
and tradition. They talk about botanicals, temperatu-
re, base alcohol, copper distillation, and how each
nuance is perceived in the glass. For those who have
already visited many wineries and olive oil mills, this
approach offers a suggestive variation within the
same gastronomic universe.
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