A raw spirit produced from maize (wheat, rye and spelled from its own cultivation) and distilled repeatedly is the basis for the careful maceration of the 34 herbs, spices and fruits classified by hand. from their own cultivation, among others, Riesling, lemon thyme, vine lavender, pear quince, verbena, amomile, apple and Rubinette sage. The additional use of a steam infusion of freshly picked herbs adds fresh and unique floral notes to the gin. Everything is completed with an infusion of Riesling slate. After that, a rest period of 4 weeks is done in stoneware. The gin is adjusted to an alcohol content of 66.6% with demineralized water.