products
JIU HAI BU GAN 3 years
Tibet Single Malt White
The making process:  
Tibet barley malting, mashing and fermentation with pure crystal water from Himalaya mountains and indigenous yeast. 
Traditional distillation followed by maturation of the spirit during a minimum of 3 years in terracotta amphora called Jiu Hai. 
 
Suggestion for consumption: 
As an aperitif or in the evening between friends. 
Dry, or chilled on the rocks, or mixed as a long drink with citrus peel zest or grapefruit juice. 
The bottle is in porcelain.
50cl - 42%vol.

Some Cocktail ideas:
Jiu Hai Bu Gan & Cointreau
  • 2 cl of Jiu Hai Bu Gan
  • 2 cl of Cointreau
  • 2 cl of orange juice
Jiu Hai Bu Gan Zhong Zag
  • Sugar
  • 0.5cl of lime
  • 1cl of Jiu Hai Bu Gan
  • 12cl of green tea

Lû Cha Jiu Hai Bu Gan
  • 1 green tea bag
  • 20 cl of fizzy water
  • 10 cl of Jiu Hai Bu Gan
  • Juice of 2 green lemon
  • 4 tea spoon of brown sugar
  • minth leaf
Old fashion Jiu Hai Bu Gan
  • Ginger ale
  • 1 dash of Angostura bitter
  • 5cl of Jiu Hai Bu Gan
  • 1 Zest of orange
Dame Blanche Jiu Hai Bu Gan
  • 2.5cl of Jiu Hai Bu Gan
  • 1 cl of vanila liquor
  • 1 cl of cherry beer (Kriek)
  • 2.5cl of canne sugar sirop
  • 5 cl of milk
  • 0.5cl of lemon juice
JIU HAI BU GAN
Tibet Single Malt Pale Aged 5 years
The making process: 
Triple distillation of the malted Tibet barley.  
Blend of spirits matured in terracotta amphora between 4 to 12 years, followed by 1 year ageing in French oak cask. 
Few drops of Goji berry maceration are added at the final ageing process to harmonize the color. 

Suggestion for consumption: 
As an apéritif ou digestif. 
Dry, on rocks or as a long drink.
70cl. - 42%alc.

JIU HAI BU GAN
Tibet Single Malt Pale Aged 8 years
The making process: 
Tibet barley malting, mashing and fermentation during 25 days with indigenous yeast, jealously stored in Tibet Monastery.  
Double distillation. 
Maturation of spirits in terracotta amphora (Jiu Hai) between 7 to 25 years, followed by one year ageing in French oak casks. 
Few drops of Goji berry maceration are added at the final ageing process to harmonize the color. 

 Suggestion for consumption: 
As an apéritif or digestif, dry, on the rocks or as a long drink.
70cl. - 42%vol.
JIU HAI BU GAN "Meido"
Tibet Single Malt Aged 12 years
The making process: 
A unique single malt!
Double distillation of a selection of winter barley harvested on the tibetan plateau at the end of the blossoming season of the flower peony, worshipped under the name «Meido» by the Tibetan.
Matured in Ex-bourbon casks and French oak casks for 24 month after 10 to 30 years of ageing in terracotta amphora.
Intense amber color, with beautiful goldish shades. Vanilla and dry fruits aromas with a complex lingering finish

 Suggestion for consumption: 
As an apéritif or digestif.
Packaged in a elegant box and porcelaine bottle!
70cl. - 42%vol.