The facilities of the Motril rum family
SCOTTISH WHISKEY, POMEGRANATE We could go to Scotland. But in Granada it is more sunny (and, in addition, it catches us very close) to have a whiskey on the ground. From the earth? In Granada? Yes, specifically in the Lecrin Valley . ‘100% Granaíno’ and even with a bit of “bad fuck”, as they say here (only if you don’t drink in moderation, of course). Is about spell , the only single malt whiskey that is made in Spain (that is, from malted barley) . It is made with the water from the melting of Sierra Nevada , its distillation is done in stills struck by artisans from the Albayzin, the most traditional neighborhood in the city, and it is aged in American oak barrels. Thanks to the microclimate of the mountains, with great contrasts between seasons, its flavor and aroma are unique . If you don't know what Iberico is, you will hear bagpipes instead of guitars when you taste it.
CUBAN RUM, FROM MOTRIL
If you are more of a beach and rum than whiskey and mountains, we also have something for you. Not too far, in Motril , also in the province of Granada, ** the Montero family , has been manufacturing since 1963 a rum** that has nothing to envy to those that Hemingway drank in Havana. Montero Pale Rum – light, dry and with aromas of caramels and vanilla- is based on sugar cane molasses imported from countries with a centuries-old tradition, such as Mexico, Brazil or Egypt . In its elaboration process, however, there are some differences with respect to other Caribbean countries, aspects that give it its personal touch: aging is carried out in 'brand new' american oak, and not in barrels previously used with whiskeys or bourbons, following the system of soleras and criaderas (the barrels in the cellar are placed according to their age), plus sherries.
For big occasions, to drink alone (or to make the cocktail or the glass taste better, what the hell) try the Rum Montero Gran Reserva, the most mature concoction of its cocktail master: body and consistency with tradition. By the way, it is not the only rum distillery in the province of Granada: in Salobreña there is also the El Mondero Rum.
Distilling rum in the Andalusian way
LONDON GIN TONIC IN THE BALEARIC ISLANDS
If you don't give your arm to twist and the gin and tonic fever has long since knocked on your door ; if you are one of those who scrutinizes the bar from top to bottom before ordering and you know the string of pairings and you like that in your glass there is one liquorice, cucumber and floating berry verbena , you may be interested in giving your next drink a chance at a gin born in... The Balearic Islands: the Gin Xoriguer de Menorca.
It may sound weird at first, but the island idyll with this drink comes from afar : back in the 17th century, when the English arrived on their ships at the port of Mahón and sought to find here the same thing they drank in their country. To satisfy your cravings (the English are good if they want a drink!) they began to elaborate a type of gin in an artisanal way , mixing the juniper berries that were imported, with the local alcohol. The concoction proved very popular and soon even the islanders signed on.
Already in the 20th century a more serious and regulated production would begin and there were up to four distilleries . just survive Xoringuer (which refers to the name of the family mill) and continues to produce in an artisanal way with the wine imported from the peninsula. It has obtained the denomination of Guaranteed Traditional Specialty Menorca-Mahón. Accustomed to the packaging delusions that are in style today, the image of the bottles may have become somewhat outdated, but its great appeal is not in marketing, but in the sublime mix of juniper berries and aromatic herbs which is carried out behind closed doors and under the strictest secrecy and results in an old-fashioned, super-scented gin.
In Menorca it is taken in two ways: "ball" (with soda and a fruit rind) or "in ointment" (with lemonade) . If you want to try it at home, according to Master Capel indoctrinated by Javier de Las Muelas, the perfect gin and tonic is : “one measure of Gin Xoringue (frozen) and three of tonic (at 4ºC), half a teaspoon and a touch of green lemon. Served in a cider glass or balloon glass with softened ice”.
The Balearic gin: Gin Xoringuer