Ginraw makes its debut in Food & Wine Magazine in an article about the extraordinary revival of the gin category and how best to “taste the gin-aissance.” Editor, Ray Isle offers some refreshing ginspiration about the best gins and gin-based cocktails to drink this summer, selecting Ginraw as 1 in 9 top gins from a tasting pool of over 65 from around the world. Read the Ginraw review below and the full article, “Botanical Brilliance” attached.

Barcelona Ginraw: “A chef, sommelier, and master perfumer all joined forces for this Spanish gin. Low-temperature distillation of botanicals such as black cardamom and kiffir lime leaves gives an exotic lift to its juniper-drive base notes.”

Read the full article here!

Forbes columnist and major gin enthusiast Karla Alindahao has published “Superb Spirits: the Best Gins to Stock Up on This Year (and Beyond),” which offers an entertaining look into how her love of gin developed and 6 best in class bottles, including GINRAW! Karla provided great insight on how cofounders Roger Burgués and Lluís Jáuregui wanted to “develop a first-rate spirit that catered to the discriminating tastes of Barcelonians, who are known for their ültra-refined palates.”  She continues, “a master perfumer, a chef, a sommelier, and mixologist were involved” to create the first gastronomic gin from Barcelona, “As was a low-temperature distillation machine called the Rotaval—developed in Spain, of course.” Read the full story HERE

Maxim has published an annual gift guide dedicated to wines and spirits that go beyond the basics to impress. Writer Nicolas Stecher selected GINRAW gastronomic gin from Barcelona as one of the 16 featured bottle recommendations. He offers insight on the G&T cocktail culture in Barcelona and how it shouldn’t come as a surprise that this expression is outstanding. Additionally, he explains “GinRaw is the what happens when a chef, a sommelier, a mixologist and a master parfumeur all collaborate to craft a singular gin. What makes GinRaw unique is its use of a Rotoval — a distillation machine developed by one of the highest rated restaurants in the world, the molecular gastronomy mecca Celler de Can Roca.” Read the full write up and other recommendations HERE

Forbes contributor Larry Olmsted published a roundup of top craft gins to consider gifting this coming Father’s Day, including GINRAW. He says, after providing a general background on the gin category, “Spain consumes more gin per capita than any other place: now they are giving back with GINRAW, a stunning craft gin from Barcelona.”

In light of this, Olmsted adds, “it’s fitting that one of the best new craft gins comes from Barcelona, where local entrepreneurs saw how many Gin Tonics were being consumed, while the city had no signature gin of its own.” After hundreds of recipes, a team consisting of a chef, sommelier, mixologist and perfumer finalized GINRAW, a gastronomic gin that reflects the avant-garde spirit of Barcelona.

Olmsted explains, “GINRAW is uniquely distilled, combining traditional small batch copper stills with the latest Rotaval low temperature distillation technology to preserve maximum flavors.”  As far as the liquid in the bottle? “The heart is Mediterranean botanicals including citrus for a velvety mouth feel, and they use only the most carefully sourced, freshest botanicals: Juniper from Spain and Italy, essential oils from peels of fresh Spanish lemons and citron, the first known citrus in Europe, Thai kaffir lime leaves, Spanish laurel, Indian black cardamom and Egyptian coriander seeds.” Read the full review HERE.

This week, Florence Fabricant of The New York Times featured GINRAW in Front Burner, recommending it as a great new spirit that “showcases Spain’s love for the spirit.”

She explains that the gastronomic gin is “made in Barcelona using two distilling methods: the classic copper pot still to create the spirit and, for introducing ingredients like citrus, laurel and cardamom, a low-temperature distilling technique, which is designed to preserve the essences of the botanicals.” As for the taste, Fabricant notes “the gin is notably silky, with a whiff of spice up front and subtle citric richness on the palate.” Read more HERE

In preparation for her take-over of the “Text a Somm” fundraiser with VinePair sommelier Allie Nault, of the Michelin Three Star property The Inn at Little Washington, discusses her own “serious” quarantine food parings.

Nault, who is finding herself enjoying plenty of pizza, mentions the 2017 Masciarelli Montepulciano d’Abruzzo as the best wine she can get at the grocery or discount store! She gives is great praise, “It is a soft and approachable red wine that is balanced beyond belief for the price. With forest-fruit-like blackberries and cherries accompanied by cedar smoke and dried flowers, it is a show stopper and is perfect with a takeout pizza or any red-sauce pasta dish.”

Read the full article HERE.

Food & Wine Magazine reports that Oregon’s Willamette Valley officially has two new AVAs: Laurelwood District and Tualtin Hills. This monumental feat is the result of Ponzi Vineyards decade-long efforts and petitioning for the new AVA in their constant quest to define and highlight the potential of the Willamette Valley.

Ponzi Vineyards, along with Dion Vineyards, petitioned the TTB for a Laurelwood District AVA back in 2016. In an interview with Luiza Ponzi, she clarified that “this region’s boundary is defined by the predominance of a unique soil series recognized as Laurelwood. This loess (windblown) soil consists of freshwater sedimentary topsoil over a fractured basalt subsoil. It encompasses over 33,000 acres of the North and East facing slope of the Chehalem Mountains, including the highest elevation in the Willamette Valley at 1633 ft.”

The decade-long project coincides with the Ponzi’s 50th year anniversary in the Willamette Valley. To learn more about the specifics of the AVA, read the full story HERE.

The Drinks Business, the global leading drinks trade publication, reports that Oregon’s Willamette Valley officially gains two new AVAs: Laurelwood and Tualatin Hills.

Laurelwood District gained approval after Luisa Ponzi, president of Ponzi Vineyards; Maria Ponzi, winemaker of Ponzi Vineyards; and Kevin Johnson, winemaker of Dion Vineyards formally submitted an application and began lobbying in 2016. The distinguishing feature of the AVA is its soil type, which as the name suggests, is laurelwood. The soil consists of loess combined with basalt.

Commenting on the news Anna Maria Ponzi, president and owner of Ponzi Vineyards, said: “Our hope is that this AVA will better define this part of the Willamette Valley that is unique due to its geology and therefore, its wines. As consumers are eager to know more about the products they purchase, this designation enables us to tell the story of this place and why and how our wines are different.”

Amidst the chaos brought on by COVID-19, The South Florida Reporter suggests harvesting the power of rosé to get you out of your funk, “it’s the perfect wine to welcome friends back into your house and the perfect wine to welcome warmer weather.” The Reporter suggests the 2019 Chateau Minuty Prestige as one of their favorite wines to try this summer, and notes that “the rosés of Provence have a special place in our cellar. They are usually crisper with fresh acidity, lighter body and more delicate fruit flavors.”

The full review entails the wines class nature, “delicate floral and melon aromas with vibrant citrus and strawberry flavors. Nice mineral notes. The producer also makes M de Minuty ($23), a classic Provence rosé. ”

Read the full story HERE.

Good Housekeeping recommends the 2019 Chateau Minuty M de Minuty Rosé as one of their top wines to enjoy this summer. As temperatures warm up, wine lovers are ready to trade earthy and tannic reds for lighter wines. However there doesn’t’ have to be a compromise in quality, ” just because it’s pink doesn’t mean rosé wine doesn’t have just as much complexity and pairing power!”

The 2019 Minuty M de Minuty Rosé is priased for its classic Cotes de Provence nature, “light, bright, and wonderfully smooth. You’ll notice orange peels and red currant notes. Try it alongside French fare, grilled meat or fish, or as an appetizer beverage with crudité. Plus, this limited-edition bottle is pretty enough to save as a vase or to hold olive oil or salad dressing. ”

Read the full story HERE.