Butcher's Gin

Breaks - Butchers 25 Gin BOTANICALS MEETS BEEF When Heiko Brath, lateral thinker and meat sommelier, got to know the gin manufacturer Harald Reinholz from Breaks Premium Gin, the spark jumped immediately. Not only because both have their factories in Karlsruhe and are known there as real connoisseurs of their craft, above all, it was the shared values that prompted Heiko Brath to create something new together with Harald Reinholz. Because anyone who thinks that real butcher's craftsmanship has nothing to do with herbs and spices is wrong. Heiko Brath has been setting standards and trends for all lovers of special enjoyment for a long time, especially with his multi-award-winning brath sausages. In addition to the use of regional products, it is above all the idea of sustainability that drives him time and again to rethink the manufacture and production of his meat and sausage products. And so it quickly became clear when talking shop: Gin and sausage have surprisingly many things in common. Thought, said, done: The result was a Butchers Breaks Gin, which is made with the same 25 botanicals that Heiko Brath uses in his sausage. A bold mixture, because for the first time completely atypical herbs such as caraway, thyme or marjoram were used in the production of this special gin. Just like the Dry Aged specialties from Heiko Brath, the gin then has to mature for 4 weeks. And even the temperatures used to make sausage and gin are exactly the same. Because the production temperature for the Brath Wurst is exactly 78 ° C, as is the temperature of the distillation system. When common values are right and the best team up, something very special comes out: the Butcher Breaks 25 Gin is proof of this.