KABUMM Gin, 700 ml

The term “homemade” is mainly used for cakes and pastries. In the purest sense, it also applies to KABUMM Gin. Farthofer's meticulous quality standards include the cultivation, care and harvest of the grain grown on his own farm as well as the regular early morning drawing of water from the family's own spring. One of his favorite activities because he knows about the enormous importance of pure, clear water for the quality of his brandies, and he also has a great knowledge of many botanicals and their properties. It takes over 50 steps until KABUMM Gin is bottled.

Farthofer distills KABUMM Gin in expensive copper stills (as opposed to stainless steel columns). This copper still is also his pride and joy. Among a wide variety of materials, copper has the best properties for producing high-quality distillates. After maceration, the individual spirits for KABUMM Gin and the final KABUMM Gin distillate are stored in neutral stainless steel tanks. After the great effort to bring the greatest possible, clean aromas into the distillate, KABUMM Gin must be stored in a container that under no circumstances absorbs foreign odors.

As tasteful and natural as KABUMM Gin is, the packaging is just as aesthetic and clear. Given the name KABUMM, the choice of a bomb-shaped bottle was obvious. However, the search for a glass blowing shop turned out to be the most difficult part. Over months of meticulous work, the best and most traditional glass blowing shops in Central Europe were contacted and scouted. But the three didn't give up. Ultimately, Sido, Burkhard Westerhoff and Josef Farthofer found what they were looking for in southern Poland, where glassworks have a particularly long tradition. In a family-run glass blowing factory, every single bottle of KABUMM is mouth-blown, piece by piece. The round bottle shape with a slightly reinforced base and spout requires a lot of sensitivity from the glassblowers. Only the most experienced glassblowers are able to produce the bottles for KABUMM.