Barcelona's gourmet gin. This project was initiated by two friends, Roger Buergués and Lluis Jauregui.
To produce the highest quality gin, they gathered a team of specialists - firstly, master-perfumer Rodendo Mateu (one of the best "noses" in the world, who also participated in the creation of Jordi Roca's "dessert-perfumes" at Celler de Can Roca, World's best restaurant 2013-2025). But also the famous mixologist Javier Caballero. Spain's Mest Sommelier 2012 Sergi Figueras and the celebrated chef Xano Saquer (Espai Sucre in Barcelona)