— the method · three crafts
The art of removal.
Three categories, three different methods. We name each for the craft that defines it — not for the marketing word that connects them. Here is how each one is made.
category · featuring Botaniets
The Garden
plants, distilled — then gently undone
I
Source
Juniper from Tuscany. Iris from Florence. Coriander from Romania. Same fourteen botanicals as 1898.
II
Distil
Triple-distilled in copper pot stills in Ixelles. The structure of a great gin, built from scratch.
III
Undo
Vacuum dealcoholisation at low temperature — preserves the volatile aromatics that heat would scorch.
IV
Bottle
50cl, in Brussels. The recipe is unchanged. Only the last step is new.
category · featuring Havaniets · Glenniets
The Cellar
real rum, dealcoholised, re-aged in oak
I
Source
Real Dominican rum, distilled and aged in former bourbon oak for eighteen months — exactly as a fine rum is made.
II
Remove
Spinning-cone column dealcoholisation, the gentlest method available — preserves vanilla, cocoa, the long warmth.
III
Re-age
Returned to oak for further conditioning. The wood gives back what removal took. The structure of the rum, intact.
IV
Bottle
70cl. Glenniets — the whisky — joins the cellar in autumn 2026.
category · featuring Aperiniets
The Maceration
italian botanicals, never alcoholic to begin with
I
Source
Bitter orange from Sicily, gentian root, rhubarb, clove, cardamom — fourteen botanicals from the aperitivo tradition.
II
Steep
Cold-macerated in water for four to six weeks in Bergamo. Slower than distillation. Gentler. No heat, no scorch.
III
—
No alcohol step to undo. The aperitivo tradition predates distillation; we kept it that way.
IV
Bottle
70cl, in Bergamo. Bitterness, citrus, the slight sweetness — exactly as the Italian hour demands.