We take great care of all the aspects in every step of the process to elaborate the best distillates. From the botanicals separated maceration to the final guard and rest.
In the act of creating Martin Sessé we take all the flavors we have taken before with us, all the plants we have seen since childhood, the aromas we grew up with, the books we read, the music we have heard and the people around us.
We believe in personal vocation and in doing things with passion, so we always choose to distill in small batches.
The selection of the best raw materials and the use exclusively of 100% natural ingredients is our mantra and our commitment.
In order to obtain the best taste, and because not all botanicals can carry the same treatment, we macerate those that bring the best flavor, each one for the precise time needed; we infuse those with the best aroma during distillation to extract their essential oils avoiding previous maceration. The quality of distilling is not measured by the number of distillations but by the quality of them, Martín Sessé is the result of a simply perfect distillation, with no heads or tails, so our product does not undergo any filtration and you will drink a pure and natural gin.
A perfect combination of local and Central America botanicals that Martin Sessé had the opportunity to study during his expeditions
Fresh juniper selected with uniform ripeness is the base and the essence of our gin. It is macerated previously to its distillation to extract all its aroma and flavor.
We also include other very innovative ingredients in the world of gin like the Sweet potato, native to the tropics of South America and Central America, or Pumpkin seeds; In addition, we use other clasical ingredients with with different origins like ginger, coriander, cardamom, spanish bitter oranges and lemons, local rosemary and thyme, etc...
To highlight our character and local commitment we also include two Madrid icons as ingredients; The violet, rooted in authentic Madrid, a tribute to “La Violetera” (historical character) and the flavor of the Madrid violet candies; And the vervain (verbena) as a tribute to Madrid August celebrations also called verbenas.
An exotic and peculiar ingredient only used by us. Provides unique characteristic sweet nuances
Another singular ingredient, and typical of us. Provides an unmistakable ointment
Its seeds, with a dry flavor, add floral and anise nuances
A spicy and very aromatic essence; is present in the elegant secondary flavors
Floral touch, tribute to Madrid, to “la violetera” and the violet candies of our grandmothers