Our Method
From the valley to the glass — how every Salzmann spirit comes to be. Local raw materials, a single still, patience.
The Base
We source wine from local Valais wine cellars as the alcoholic foundation. The connection to the region starts here — before a single botanical enters the still.
The Mashes
For each gin, we carefully mash our botanicals and juniper — the foundation for everything that follows.
Distil
A single copper still, driven slowly and with care. Heads and tails are cut by hand, by taste, at every run — never by timer.
Rest
Every gin rests. Patience is part of every recipe — a gin bottled too early hasn't yet found its own character.
Bottle
Every bottle is filled by hand, each batch numbered, each bottle stamped.
Our Principles
Local Raw Materials
Wine from local Valais wine cellars forms the alcoholic base. We source botanicals as locally as possible — because an honest spirit starts with honest ingredients.
Botanicals
Each of our gins has its own botanical profile. Rarner Gin: apricots, blueberries, ginger, chilli, larch wood and juniper. Hiemalis: apples, oranges, liquorice root, coriander, lavender, allspice, cinnamon, cloves, hibiscus, anise and juniper.
The Still
A single copper pot still, driven slowly and once only. No second distillation. Heads and tails cut by taste, not by measurement.
Time
Every Salzmann gin rests before bottling. Time is an ingredient — and one we never cut short.
“A heirloom became a calling.”
— The Salzmann Family, founders 2024