Nordés can play with many foods, but some favorite pairings are: tapas, ceviches and sushi, Spanish conservas, and even fresh pineapple.
Nordés contains 11 different botanicals, each macerated separately before distillation, as each requires a different maceration time to achieve its optimum flavor – some a few hours, and others up to one month. 6 of the botanicals are native to the wild Galician forests: bay leaf, lemon verbena, Salicornia (sea bean), mint, eucalyptus, and sage, giving Nordés its fresh Galician character and salinity. The other 5 are cardamom, hibiscus flower, ginger, black tea and juniper, lending depth and spice to the profile. The base of the gin is a combination of grain neutral spirit and Albariño wine, distilled in a copper pot still.
A fresh, fruity nose, with citrusy notes from the lemon verbena and Albariño base, green herbal tones, as well as white fruit aromas and a whiff of sea salt. On the palate, fruit-forward and spicy, featuring white peach and the subtle undertone of juniper, with beautiful balance and a smooth profile.