Gins 4U · The method
The Craft
From Michelin kitchens to gin composition. This is how we create flavour.The origin
It didn't start with gin
Pablo García didn't begin as a distiller. He began in Michelin kitchens.
For over 25 years, flavour, texture and balance were not concepts — they were discipline.
Gin came later. The method was already there.
The encounter
A different way to think about gin
In Switzerland, working alongside an award-winning winemaker, a new idea emerged: what if gin was not produced… but composed?
The philosophy
You don't distill. You compose.
Traditional gin focuses on process. We focus on flavour architecture.
Every botanical has a role. Every combination has a consequence.
Precision
Michelin-level precision
Techniques inspired by high gastronomy.
- 01Controlled extraction
- 02Temperature precision
- 03Balance before intensity
- 04Texture before aroma
Technology
Modern extraction
To preserve flavour, not destroy it.
We use advanced techniques to capture pure aromatic profiles:
- Cold distillation (Rotovap)
- Ultrasonic maceration
- Low-temperature extraction
Each method designed to protect the integrity of botanicals.
The base
Everything starts with the base
The alcohol defines structure. We use a grain base from Valais, known for:
- low sugar
- round texture
- subtle spice
10,000 years of purity
Spring water filtered through centuries of alpine rock. Pure, mineral, and essential to balance.
The botanicals
Respect the ingredient
Each botanical is treated differently. Some need time. Some need precision. Some need restraint.
The goal is not intensity.
The goal is harmony.
Sharing it
From craft to teaching
After years of working at the highest level, one idea became clear: understanding flavour should not be exclusive.
The same method used in Michelin kitchens and luxury hotels is now available to you.
The Academy
Learn the method
In under 2 hours, you can learn the system used to create these gins. Not theory. Practice.
Start the MasterclassIn closing
This is not just gin
It's 25 years of experience, distilled into a system you can use.
This is how flavour is created.