COUNTRY: Mexico
REGION: CDMX
Taller Astrafilia is a Mexico City-based distillery that merges gin-making tradition with Mexico’s amazing botanical diversity. For their Granicera line of gin, Taller Astrafilia uses grain alcohol from endemic corn varieties from the state of Chiapas, along with juniper berries, of course, and the essences of over 20 regional plants from central Mexico. The name “Granicera” is a term used “water witch” in the Estado de Mexico and surround states is a reminder that for thousands of years women -- as healers, curanderas, chemists, midwives, and more -- have been the principal researchers and keepers of nature’s wisdom regarding the use and care of our plants, our water, and our land. Five years ago, partners Heráclito López and Andrés Rubio Isunza created this micro-distillery in Mexico City to produce Granicera gin built on an appreciation for the flavors of Mexico. Plants and, perhaps more specifically, Mexico’s vast biodiversity are the main pillar of Bruja de Agua’s work. This, along with the traditional knowledge and the herbalist practices of Mexico’s oldest communities, have guided them to work directly with small-scale farmers in central Mexico to obtain all the flowers, seeds, roots and plants used in Granicera production. They “listen” to the land and use only what is seasonally available to add subtle accents to their formulas. The process itself uses a gentle maceration and vapor infusion in a copper still to render small batches of a uniquely flavored gin.
Granicera production starts with an alcohol made from native corn, the most representative food of Mexico. Mexico is considered the cradle of maize which was first cultivated over 7,000 years ago then spreading to North and South America and has maintained a vast array of diverse corn species, with 64 recognized strains, and over 21,000 regionally adapted varieties. Most Mexican corn farmers still save their own seeds and plant native strains to keep this biodiversity alive. On top of this, Granicera’s ingredients include more than 30 botanicals, many of which are emblematic of Mexico’s vast gastronomic tradition, to give body to the base formula, Production involves obtaining flowers, seeds, roots, and plants from growers in Mexico’s central region, such as Atlixco and San Francisco Huilango in Puebla, Ozumba in Estado de Mexico, and even some from the further away states of Oaxaca, Tabasco, and Chiapas. Granicera gins are macerated with more than 30 botanicals in corn alcohol for one month, then double distilled in small batches using copper stills.
PRODUCTS
Granicera Citrico
Base: Native Corn Alcohol from Chiapas
Botanicals
Predominant: Juniper berries
Accent: Lemon rind, tangerine rind, grapefruit rind
Regional: Allspice, avocado leaf, cacao, damiana, lemon verbena, Mexican agastache (toronjil), Mexican pepperleaf (hoja santa), Mexican tarragon (pericón), papalo, pennyroyal.
Classic: Cardamom, chamomile, coriander seed, licorice, nutmeg
ABV: 45%
Hierbas Mexicanas Bitters
Base: Native Corn Alcohol from Chiapas
Accent: Herbal
Botanicals: avocado leaf, hoja santa, pennyroyal, pápalo, cinammon, bay leaf
ABV: 45%
Pumpkin Seed Liqueur
Base Alcohol: Native Corn Alcohol from Chiapas
Botanicals
Predominant: Pumpkin Seed
Accent: Avocado leaf, epazote, hoja santa, oregano, green pepper
ABV: 30%
Granicera Floral
Base: Native Corn Alcohol from Chiapas
Botanicals
Predominant: Juniper berries
Accent: Melissa, chamomile, lavender and hops flower
Regional: Allspice, avocado leaf, cacao, damiana
Classic: Cardamom, coriander seed, licorice, nutmeg.
ABV: 45%
Citricos Mexicanos Bitters
Base: Native Corn Alcohol from Chiapas
Accent: Citrus
Botanicals: Yucatan lime, Persian lime, tangerine, lime leaf, cilantro seed, lemon verbena
ABV: 45%
Annatto Liqueur
Base Alcohol: Native Corn Alcohol from Chiapas
Botanicals
Predominant: Axiote (Annato seed)
Accent: Yucatecan lime and orange rinds, habanero, ginger
ABV: 30%
Granicera Herbal
Base: Native Corn Alcohol from Chiapas
Botanicals
Predominant: Juniper berries
Accent: Damiana, spearmint, rosemary
Regional: Allspice, avocado leaf, cacao, Mexican agastache (toronjil), Mexican pepperleaf (hoja santa), Mexican tarragon (pericón), Bolivuan coriander (pápalo), pennyroyal
Classic: Cardamom, chamomile, coriander seed, licorice, nutmeg
ABV: 45%
Especias Mexicanas Bitters
Base: Native Corn Alcohol from Chiapas
Accent: Spicy
Botanicals: cacao, tobacco leaf, allspice, cinnamon, clove, coffee, pasilla chile, charred tortilla
ABV: 45%
Peanut Liqueur
Base Alcohol: Native Corn Alcohol from Chiapas
Botanicals
Predominant: Peanut
Accent: Toasted sesame seeds, cacao, corn kernels and roasted tortillas, ginger, nutmeg, allspice
ABV: 30%
Granicera Especiado
Base: Native Corn Alcohol from Chiapas
Botanicals
Predominant: Juniper berries
Accent: Cacao, Hoja Santa, Cinnamon
Regional: Damiana, Angelica, Chamomile, Lemon Verbena, white sage
Classic: Lavender, Hops, Spearmint, Rosemary, Basil, Licorice, Allspice, Nutmeg
ABV: 45%
Flores Mexicanas Bitters
Base: Native Corn Alcohol from Chiapas
Accent: Floral
Botanicals: cempasúchitl, purple lemon balm, white lemon balm, sweet mace, lavender, grapefruit, damiana, sage
ABV: 45%
Marigold Liqueur
Base Alcohol: Native Corn Alcohol from Chiapas
Botanicals
Predominant: Cempasúchitl (Mexican Marigold)
Accent: Tangerine rinds, chamomile, ginger, nutmeg, coriander seed
ABV: 30%
