Our techniques
-1-
Re Distillation
We use a Rotovap
-a distiller with a bain-marie-
to get the best aromas
and extract perfumes and essential oils.
-2-
Fermentation
It is the biochemical transformation by which an organic substance is transformed into a simpler one produced by microorganisms.
The 3 basic fermentations
that we work are alcoholic, acetic and lactic, and we create our own probiotic soft drinks called kombucha among others.
-3-
Maceration
Keep some solid substances submerged in a liquid at room temperature to extract aromas and flavor.
-4-
FAT WASH
It’s a technique in which we extract the flavors of the fats, whether of animal or vegetable origin, to add up a shade to the cocktail.
-5-
Low temperature vacuum cooking
The structure of the food is treated with the utmost respect. There is no evaporation of flavours: food is cooked in its own water and the absence of oxygen avoids oxidations.
Thus we can create, for instance, an unctuous and savory dry tomato gin.
-6-
COLD DRIP BREW
Slowly dripping with patience
of Job, we make an infusion
with herbs and grains.
We get a concentrate without
the bitter notes that high-temperature
infusions get.
-7-
Macerative aging
What we do is use the time factor in two different ways but at the same time, on the one hand we age the cocktail in wood and at the same time we macerate it with fresh fruits inside the same barrel.
-8-
MILK WASH
Milk fats help us clean our
Cocktail from impurities,
unlike butter fat wash we do not find lactic flavours in the mix,
our milk wash is made with almond milk.
Each master has his booklet, and each doctor has his own techniques. Our bar is a giant laboratory where we develop some of the ancient techniques in the most traditional way.
Do you want to meet them?
Re Distillation
We use a Rotovap
-a distiller with a bain-marie-
to get the best aromas
and extract perfumes and essential oils.
Fermentation
It is the biochemical transformation by which an organic substance is transformed into a simpler one produced by microorganisms.
The 3 basic fermentations
that we work are alcoholic, acetic and lactic, and we create our own probiotic soft drinks called kombucha among others.
Maceration
Keep some solid substances submerged in a liquid at room temperature to extract aromas and flavor.
Fat Wash
It’s a technique in which we extract the flavors of the fats, whether of animal or vegetable origin, to add up a shade to the cocktail.
Low temperature vacuum cooking
The structure of the food is treated with the utmost respect. There is no evaporation of flavours: food is cooked in its own water and the absence of oxygen avoids oxidations.
Thus we can create, for instance, an unctuous and savory dry tomato gin.
Cold Drip Brew
Slowly dripping with patience
of Job, we make an infusion
with herbs and grains.
We get a concentrate without
the bitter notes that high-temperature
infusions get.
Macerative aging
What we do is use the time factor in two different ways but at the same time, on the one hand we age the cocktail in wood and at the same time we macerate it with fresh fruits inside the same barrel.
Milk WASH
Milk fats help us clean our
Cocktail from impurities,
unlike butter fat wash we do not find lactic flavours in the mix,
our milk wash is made with almond milk.