Corn (Maize) is one of the most representative foods of Mexico. Mexico is considered the cradle of maize which was first domesticated 9,000 years ago then spreading to North and South America and has maintained a vast array of diverse corn species, with 64 recognized strains and over 21,000 regionally adapted varieties. Most Mexican corn farmers still save their own seeds and plant native strains to keep this biodiversity alive.

Granicera gin’s production starts with an alcohol made from native corn. On top of this, Granicera’s ingredients include more than 30 botanicals, many of which are emblematic of Mexico’s vast gastronomic tradition, to give body to the base formula. Production involves obtaining flowers, seeds, roots, and plants from growers in Mexico’s central region, such as Atlixco and San Francisco Huilango in Puebla, Ozumba in Estado de Mexico and even some from the further away states of Oaxaca, Tabasco and Chiapas. Granicera gin is macerated with more than 30 botanicals in corn alcohol for one month, then double distilled in small batches using copper stills.

While the predominant flavor is juniper, Granicera Citrico is accented by some unique regional accents. These botanicals include: allspice, avocado leaf, cacao, damiana, lemon verbena, Mexican agastache, hoja santa, Mexican tarragon, papalo and pennyroyal with some more classic accents including cardamom, chamomile, coriander, licorice and nutmeg.

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Granicera Citrico Gin