The creation of a refined product starts with the selection of its ingredients. For the production of our products we exclusively use herbs and spices from carefully chosen organic farmers. The extraordinary aromas of untreated juniper berries allowed for only this choice. Therefor all our products are certified organic.

»And so the greatest work may stand. One mind equal to a thousand hands.« (Johann Wolfgang von Goethe)

The juniper berries are accompanied by coriander seeds, lemon zest, angelica root, lavender blossoms, ginger root, orange blossoms, cubeb pepper, and five additional botanicals. A distinctive Bavarian character is created by the addition of hop blossoms and malt, which build the final two of the 13 botanicals that give this gin its unique character. At times when the distillers come together to grind juniper berries and peel lemons by hand, the old distillery is pervaded by the aromatic scents of an upcoming distillation.

& Distillation

We chose the classic procedure of gin manufacturing, consisting of maceration and subsequent distillation. During maceration, the botanicals are mashed together in a blend of ethanol and water to rest for a determined period of time. The intensity of the aromas, which are released by the macerated botanicals in the process, is responsible for the smoothness and depth of ‘THE DUKE – Munich Dry Gin’. The fine wheat-rye flavors of the ethanol carry the herbs, but discretely remain in the background.

Our copper still, manufactured in an old coppersmith’s, bears the genteel name ‘Carl’. Ever since its introduction in 2008 it has served us with eager enthusiasm.


After the distillate is fused with water, a process called ‘marriage’, the gin rests for 4-6 weeks in glass bulbs. Subsequently the distillate is filled, bottled, and labelled in our brick-built manufactory to finalize ‘THE DUKE’. The location in the heart of Munich, still poses us with a number of logistical challenges. Nevertheless, we have consistently evolved since the foundation in 2008.

»Cenosillacaphobia—the fear of an empty glass.« (Urban Dictionary)

Often, we look back at the times when we filled each bottle using a funnel, tediously affixed the labels onto each bottle with nothing but an ordinary stencil, and involuntarily worked out carrying supplies up and down the stairs to the production in the basement.


“I can resist everything but temptation.” (Oscar Wilde)

These words have some element of truth. Abstinence isn’t our most developed virtue. As the vibrant bar scene produces miscellaneous cocktail creations using the multilayered juniper distillate, it was important to satisfy wide-ranging savors.