Wild, handpicked botanicals

Macerated for two nights and a day, as recommended by a 18th century English recipe which was out starting point.

South of Europe, on the edge of the Mediterranean sea

Situated on the far south of Europe, on the edge of the Mediterranean sea, Dubrovnik boasts a borderline humid subtropical (Cfa) and Mediterranean climate (Csa) allowing for an abundance of herbs and plants, enriched by the flora brought home from journeys across the seven seas.

Macerate them for two nights and a day

Out of this trove of natural riches we picked four indigenous botanicals (it is in our dalmatian nature to be frugal) and macerate them for two nights and a day, as recommended by a 18th century English recipe which was out starting point.

So smooth on the palate

It took quite a bit of experimenting with different techniques and technologies until we settled on the minutiae of our production process.

To make a drink this strong so smooth on the palate, we use sea salt is used to controll the temperature and slow down evaporation, making each drop of silky smooth.

Spring water

from the eye of the mountain

Water used for Dubrovnik Republic Gin is harvested from the deepest karst spring in Croatia and among the five deepest in the world, a fabulous blue-green lake surrounded by woods and high steep cliffs of the mountains Plješevica and Stražbenica at 396 meters above sea level. 

This water travels for weeks through verfen-colored shale from early Triassic and younger Jurassic limestones before surfacing from the depth over 248 meters. 

Purest water from the heart of our land.

Fleur de Sale

from Stone Salt pans

Our flavour mosaic is completed with a pinch of fleur de sale produced by the evaporation of the Adriatic sea at the Ston salt pans. Established in 167 B.C. under the Roman rule and among the oldest, still functioning salt pans in the world. 

This sea salt rounds up our flavour profile, bringing out juniper berry sweetness.

Immortelle

(Helichrysum italicum)

This tough little flower somehow manages to thrive in the most inhospitable, rocky, sun-baked zones of Dalmatia. Its tiny yellow flowers stay bright even after they’ve been dried and emit a straw-like flowery sweetness with hints of honey, tea, rose and chamomile. Due to its antibiotic potential it was often used in ointments and creams produced in the oldest working pharmacy in Dubrovnik.

In our gin the sweet scent of Imortelle mixes with other taste notes, warming them up like a gust of Jugo, the southern wind on a summer night.

Seafennel – rock samphire

(Crithmum maritimum)

The plant grows on the cliffs and rocks at the edge of the sea and is best picked fresh before May, when the leaves are plump and full of juice, as it loses a lot of flavors once it blossoms. When lightly crushed it releases salty, tangy, balsamic taste notes with hints of sea.

We pick our sea fennel by hand, from steep desolate cliffs as described by Shakespeare in King Lear: “Half-way down, Hangs one that gathers samphire;”

In Dubrovnik, it is often said that Seafennel tastes like Bura, the northern wind of the Adriatic, smells.​

Bitter orange

(Citrus aurantium)

Almost every garden in Dubrovnik has at least one tree of this native variety, which requires no chemical treatments. These oranges are so bitter you wouldn’t want to eat them fresh. However, the fruit – along with the leaves and flowers – is a traditional ingredient in deserts and spirits used in Dubrovnik and across Dalmatia

Bitter oranges used in our gin come from the nearby Elaphiti archipelago, where noble lords of Dubrovnik kept their summer residences.

Much like a Maestral wind they bring crisp, citrusy freshness.

Juniper

(Junipperus Communis)

According to Willkie, Boruff and Althausen: “Controlling Gin Flavor”, 1937. juniper trees growing on the slopes of the Velebit mountain in the vicinity of Zadar are among the best in the world for gin production, since they impart sharp, piney green-fresh and resinous flavour notes.

We only use Juniper berries fresh from the tree, picked at the moment they are filld with bioactive molecules and aromatic compounds.

You can taste the difference in every sip.

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Fleur de Sale from Stone Salt pans

Our flavour mosaic is completed with a pinch of fleur de sale produced by the evaporation of the Adriatic sea at the Ston salt pans. Established in 167 B.C. under the Roman rule and among the oldest, still functioning salt pans in the world.

This sea salt rounds up our flavour profile, bringing out juniper berry sweetness.

Our Awards

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