{"id":346,"date":"2016-07-14T12:00:00","date_gmt":"2016-07-14T10:00:00","guid":{"rendered":"http:\/\/ginvolcanic.com\/es\/gin-volcanic\/"},"modified":"2024-04-22T12:37:39","modified_gmt":"2024-04-22T10:37:39","slug":"gin-volcanic","status":"publish","type":"page","link":"https:\/\/ginvolcanic.com\/es\/gin-volcanic\/","title":{"rendered":"GIN VOLCANIC"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row css=\u00bb.vc_custom_1470906370047{margin-top: 30px !important;}\u00bb][vc_column]<nav class=\"vcex-navbar vcex-clr vcex-navbar-sticky align-center\"><div class=\"vcex-navbar-inner vcex-clr\"><a href=\"\/#ginvolcanic\" title=\"Gin Volc\u00e0nic\" class=\"vcex-navbar-link theme-button minimal-border local-scroll \">Gin Volc\u00e0nic<\/a><a href=\"\/#botanics\" title=\"Bot\u00e0nics\" class=\"vcex-navbar-link theme-button minimal-border local-scroll \">Bot\u00e0nics<\/a><a href=\"\/#volcanics\" title=\"Pedra volc\u00e0nica\" class=\"vcex-navbar-link theme-button minimal-border local-scroll \">Pedra volc\u00e0nica<\/a><\/div><\/nav>[\/vc_column][\/vc_row][vc_row full_height=\u00bbyes\u00bb css=\u00bb.vc_custom_1470906119177{padding-top: 55px !important;}\u00bb local_scroll_id=\u00bbginvolcanic\u00bb][vc_column][vc_custom_heading source=\u00bbpost_title\u00bb font_container=\u00bbtag:h1|font_size:35px|text_align:center|line_height:40px\u00bb use_theme_fonts=\u00bbyes\u00bb css=\u00bb.vc_custom_1469611420127{margin-bottom: 30px !important;}\u00bb][vc_column_text]\n<p style=\"text-align: center;\"><strong>Gin Volc\u00e0nic<\/strong>, una ginebra original y \u00fanica con toda la esencia de la Garrotxa: de destilaci\u00f3n triple con piedras volc\u00e1nicas, agua pura del territorio, con maceraci\u00f3n de los bot\u00e1nicos de la Ratafia Russet y a partir de la destilaci\u00f3n de enebro.<\/p>\n[\/vc_column_text][vc_row_inner][vc_column_inner]<div class=\"vcex-spacing\" style=\"height:20px\"><\/div>[vc_single_image image=\u00bb292&#8243; img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\u00bb][vc_column_text]\n<h2 style=\"text-align: center;\">Fases del proceso de elaboraci\u00f3n:<\/h2>\n<p style=\"text-align: center;\">Destilaci\u00f3n London Dry Gin de enebro.<br \/>\nDestilaci\u00f3n de los bot\u00e1nicos de la empresa Russet, creada el 1903.<br \/>\nDestilaci\u00f3n del infusionado de nuez verde.<br \/>\nFinalmente, la fase de coupage.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner]<div class=\"vcex-icon clr vcex-icon-normal vcex-icon-float-center remove-dimensions\"><a href=\"#botanics\" class=\"vcex-icon-link local-scroll-link\"><div class=\"vcex-icon-wrap hvr-float wpex-data-hover\" style=\"color:#000000;\" data-hover-color=\"#898989\"><span class=\"fa fa-chevron-circle-down\"><\/span><\/div><\/a><\/div>[\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row\u00bb full_height=\u00bbyes\u00bb typography_style=\u00bbwhite\u00bb css=\u00bb.vc_custom_1713781764782{margin-top: 50px !important;margin-bottom: 50px !important;padding-top: 50px !important;padding-bottom: 50px !important;background: #2d2d2d url(http:\/\/ginvolcanic.com\/wp-content\/uploads\/FONS_VOLCANIC.jpg?id=237) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}\u00bb local_scroll_id=\u00bbbotanicos\u00bb el_id=\u00bbbotanics\u00bb][vc_column][vc_custom_heading text=\u00bbBOT\u00c1NICOS\u00bb font_container=\u00bbtag:h1|font_size:35px|text_align:center|line_height:40px\u00bb use_theme_fonts=\u00bbyes\u00bb css=\u00bb.vc_custom_1473408829691{margin-bottom: 30px !important;}\u00bb][vc_row_inner][vc_column_inner width=\u00bb1\/2&#8243;][vc_column_text]\n<p style=\"text-align: justify;\">Nuestro Gin se crea a partir del mismo proceso de la Ratafia Russet, puesto que entre ambas bebidas existe un punto de convergencia en el que se definen las caracter\u00edsticas y los atributos que les confieren la identidad: el macerado.<\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/2&#8243;][vc_column_text]Para elaborarlo utilizamos 3 macerados que posteriormente se destilan por separado en un alambique tradicional de cuello de cisne junto con piedras de origen volc\u00e1nico.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner el_class=\u00bbcolumna\u00bb width=\u00bb1\/3&#8243; css=\u00bb.vc_custom_1470904184457{padding: 10px !important;background-color: #ffffff !important;}\u00bb][vc_single_image image=\u00bb287&#8243; alignment=\u00bbcenter\u00bb][vc_custom_heading text=\u00bbEl primer macerado\u00bb font_container=\u00bbtag:h2|text_align:center|color:%23000000&#8243; use_theme_fonts=\u00bbyes\u00bb][vc_separator css=\u00bb.vc_custom_1469612255064{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb][vc_column_text]\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Destilado de nueces verdes. Debe la composici\u00f3n a los frutos recolectados en un periodo espec\u00edfico de su crecimiento y en el almacenamiento en alcohol extrafino durante m\u00e1s de un a\u00f1o.<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=\u00bbcolumna\u00bb width=\u00bb1\/3&#8243; css=\u00bb.vc_custom_1470904192894{padding: 10px !important;background-color: #ffffff !important;}\u00bb][vc_single_image image=\u00bb288&#8243; alignment=\u00bbcenter\u00bb][vc_custom_heading text=\u00bbEl segundo macerado\u00bb font_container=\u00bbtag:h2|text_align:center|color:%23000000&#8243; use_theme_fonts=\u00bbyes\u00bb][vc_separator css=\u00bb.vc_custom_1469612255064{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb][vc_column_text]\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">En el segundo macerado se destila el alcoholato de hierbas, obtenido al realizar una maceraci\u00f3n en alcohol extrafino de un conjunto espec\u00edfico de bot\u00e1nicos como ra\u00edces, semillas, plantas arom\u00e1ticas, medicinales y florales entre las cuales se encuentran las siguientes: hierba luisa, menta, salvia, romero, canela, comino, manzanilla, jengibre, bayas de enebro, flor de San Juan, nuez moscada, an\u00eds estrellado y otras muchas m\u00e1s que aportar\u00e1n varios y complejos perfiles arom\u00e1ticos.<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=\u00bbcolumna\u00bb width=\u00bb1\/3&#8243; css=\u00bb.vc_custom_1470904200142{padding: 10px !important;background-color: #ffffff !important;}\u00bb][vc_single_image image=\u00bb289&#8243; alignment=\u00bbcenter\u00bb][vc_custom_heading text=\u00bbEl tercer macerado\u00bb font_container=\u00bbtag:h2|text_align:center|color:%23000000&#8243; use_theme_fonts=\u00bbyes\u00bb][vc_separator css=\u00bb.vc_custom_1469612255064{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb][vc_column_text]\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Se trata del que denominamos \u00abnuestro macerado de ginebra\u00bb. Con \u00e9l producimos nuestra marca tipo London Dry Gin, formada por bot\u00e1nicos como bayas de enebro, cilantro, l\u00fapulo de naranja, c\u00e1scara de lim\u00f3n, c\u00e1scara de naranja amarga deshidratada, jengibre, canela, lirios de Venecia, ang\u00e9lica y otros bot\u00e1nicos que se maceran en alcohol extrafino.<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner]<div class=\"vcex-icon clr vcex-icon-normal vcex-icon-float-center remove-dimensions\"><a href=\"#volcanics\" class=\"vcex-icon-link local-scroll-link\"><div class=\"vcex-icon-wrap hvr-float wpex-data-hover\" style=\"color:#ffffff;\" data-hover-color=\"#e0e0e0\"><span class=\"fa fa-chevron-circle-down\"><\/span><\/div><\/a><\/div>[\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row\u00bb full_height=\u00bbyes\u00bb css=\u00bb.vc_custom_1470905802124{padding-top: 55px !important;background-image: url(http:\/\/ginvolcanic.com\/wp-content\/uploads\/PEDRA_BG.jpg?id=239) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}\u00bb local_scroll_id=\u00bbvolcanics\u00bb][vc_column][vc_custom_heading text=\u00bbDESTILACI\u00d3N CON PIEDRA VOLC\u00c1NICA\u00bb font_container=\u00bbtag:h1|font_size:35px|text_align:center|line_height:40px\u00bb use_theme_fonts=\u00bbyes\u00bb css=\u00bb.vc_custom_1473409081602{margin-bottom: 30px !important;}\u00bb][vc_column_text]\n<p style=\"text-align: center;\">Como elemento para eliminar los golpes de vapor y espuma interiores que puedan producirse dentro del alambique durante el proceso de destilaci\u00f3n, se han utilizado piedras de origen volc\u00e1nico, recolectadas en la regi\u00f3n y minuciosamente esterilizadas. Dichos elementos transfieren a estos destilados su naturaleza y la \u00a0<a href=\"http:\/\/ginvolcanic.com\/es\/somos-volcanicos\/\">identidad volc\u00e1nica de la regi\u00f3n.<\/a><\/p>\n<p style=\"text-align: center;\">El proceso de destilaci\u00f3n se somete a un control estricto. La temperatura de calefacci\u00f3n no puede superar los 130 grados Celsius, y la temperatura de condensaci\u00f3n no puede ser superior a los 12 grados Celsius, lo que ayuda a atrapar toda la composici\u00f3n de vol\u00e1tiles del macerado y evita aromas empireum\u00e1ticos no deseados en el producto final.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row css=\u00bb.vc_custom_1470906370047{margin-top: 30px !important;}\u00bb][vc_column][\/vc_column][\/vc_row][vc_row full_height=\u00bbyes\u00bb css=\u00bb.vc_custom_1470906119177{padding-top: 55px !important;}\u00bb local_scroll_id=\u00bbginvolcanic\u00bb][vc_column][vc_custom_heading source=\u00bbpost_title\u00bb font_container=\u00bbtag:h1|font_size:35px|text_align:center|line_height:40px\u00bb use_theme_fonts=\u00bbyes\u00bb css=\u00bb.vc_custom_1469611420127{margin-bottom: 30px !important;}\u00bb][vc_column_text] Gin Volc\u00e0nic, una ginebra original y \u00fanica con toda la esencia de la Garrotxa: de destilaci\u00f3n triple con piedras volc\u00e1nicas, agua pura del territorio, con&hellip;<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-346","page","type-page","status-publish","hentry","entry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ginvolcanic.com\/es\/wp-json\/wp\/v2\/pages\/346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginvolcanic.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ginvolcanic.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ginvolcanic.com\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/ginvolcanic.com\/es\/wp-json\/wp\/v2\/comments?post=346"}],"version-history":[{"count":14,"href":"https:\/\/ginvolcanic.com\/es\/wp-json\/wp\/v2\/pages\/346\/revisions"}],"predecessor-version":[{"id":583,"href":"https:\/\/ginvolcanic.com\/es\/wp-json\/wp\/v2\/pages\/346\/revisions\/583"}],"wp:attachment":[{"href":"https:\/\/ginvolcanic.com\/es\/wp-json\/wp\/v2\/media?parent=346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}