NUT Shop

NUT is the result of four distillations using the highest quality pure bio-alcohol in
traditional distillation devices, using natural botanical blends in order to achieve the genuine aroma and characteristic flavour of NUT gin: distinctively delicate, smooth and aromatic. Elaborated according to the London Dry Gin method, a process that guarantees the maximum quality of the ingredients used in the production process. The botanicals, mainly of native origin: Juniper, orange peel, thyme, green walnut, olive leaf, nutmeg, cinnamon, coriander, cardamom, angelica root, lemon peel, rosemary, licorice.

Infused NUT Clitoria is part of a range of infusions and blends of
NUT London dry gin with natural botanicals, made in collaboration with professionals from the gastronomy and cocktail sector. In this version, maître Albert Rovira of the renowned restaurant Sant Pau in Sant Pol de Mar (Barcelona), infuses the Clitoria ternatea flower to give the gin a sweet, floral and slightly bitter touch and to give it its magical midnight blue colour that turns purple when it comes into contact with tonic and citrus combinations.

Infused NUT Green Apple is part of a range of infusions and blends of NUT London dry gin with natural botanicals, made in collaboration with professionals from the gastronomy and cocktail sector. In this version, the MOOMA team blends NUT London Dry Gin with Granny Smith apples (with POMA DE GIRONA Protected Geographical Indication status) grown in the Empordà region,
giving the gin a sweet and sour touch, as well as an attractive golden colour.

Infused NUT Hibiscus is part of a range of infusions and blends of NUT London dry gin with natural botanicals and organic ingredients, made in collaboration with professionals from the gastronomy and cocktail sector. In this version, mixologist Gerard Ruiz infuses hibiscus flower, orange peel and lemongrass to give the gin a citrus touch with a floral, bittersweet dash and a spectacular intense red-carmine colour.