ARAXA Gin

Araxa Gin comes from the old Lycian town of Araxa in Turkey's Anatolian Peninsula. The area's history with botanicals goes back to 500 BC. Ancient writings show a deep knowledge of growing unique botanicals. Lycian farmers have been working this land for ages, focusing on botanicals. The Lycian plateau today is as fertile as ever, thanks to the right climate, water, and soil.

The Climate

The Southern Aegean's climate has been ideal for thousands of years. It has helped various groups like the Persians, Greeks, and Romans. This special micro-climate is perfect for growing superb botanicals.

The Water

The farm's water comes from the Taurus mountains, said to be where Artemis and Apollo were born. This water, coming through the mountains to the Mediterranean, is very pure.

The Soil

The micro-climate on the Lycian plains helps control soil temperature and moisture. This makes the land fertile. The farm uses high-quality soil to make the plants ripen longer and taste better. These factors make the gin’s flavour unique.

ARAXA Contemporary London Dry Gin

Araxa London Dry Gin has a special mix of flavours. It begins with smooth juniper and opens into a rich, lively taste. There are notes of Bodrum Satsuma and Goji Berry, with a hint of Sancho Pepper and vanilla at the end.

This batch was made by England's top distillers. They mix old and new ways. The gin is best served cold, just below room temperature, and neat with a small ice cube.

Farming Process

Araxa grows its botanicals organically and picks them by hand in a short harvest time. They are dried fast and stored at a controlled temperature. This keeps the flavour strong.

Distillation Process

In London, these botanicals are soaked for 24 hours. Then they are distilled in traditional copper stills. This gives Araxa Gin its special taste. Each batch is made in small amounts of 150 bottles. This ensures its quality.