First Brazilian Gin from Minas Gerias.

Created in the mountains of Minas Gerais. Jungle Gin combines traditional copper stills distilling with hand selected botanicals and natural spring waters from the Mantiqueira Mountains.

 

Hand crafted in small batches, we bottle and number our Gin by hand ensuring each bottle carries our unique taste and inspiration.

Experience the 7 botanicals that make up our signature Jungle Gin.

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JUNPIER

Spicy and aromatic, we use Juniper berries as the basis for our gin. Juniper berries have traveled the world as medicinal and culinary ingredient until it finally became an essential component for all quality gin.

CARDAMOM

We begin our journey with the bitterness of cardamom. An old Indian secret that guarantees a warm and aromatic tone.

 

KUMMEL

Next we use the bitter notes from kummel seeds to awaken our senses giving extra textures and layers to our Jungle.

STAR ANISE

 

Originating in China, this ingredient was incorporated to our recipe to balance the bitterness of our first botanicals to the hidden sweetness to be unveiled.

CINNAMOM

Sweet and spicy, we use cinnamon to link the star anise and pink pepper flavors which create ourunmistakable aroma. 

 

PINK PEPPER

Chosen for its taste and its origin. Pink Pepper reveals the Brazilian essence of Jungle Gin, incorporating the warmth of our culture and light heat to our experience.

 

BASIL

Fresh and crisp, we included Basil to round off the light heat from the Pink Pepper and refresh our recipe.

D R I N K S

Venture yourself with our Perfect Serves

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Jungle Berry

  • 50 ml Jungle Gin
  • 6-8 Frozen Blueberries
  • Orange Twist 
  • 200 ml Tonic Water
  • Ice

 

Jungle Tonic

  • 50 ml Jungle Gin
  • Lime & Lemon Slice
  • 200 ml Tonic Water
  • Ice

N E W S

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SPIRIT SELECTION SILVER MEDAL WINNER IN 2017

 

Jungle Gin won the prestigious Silver Medal from Spirit Selection by Concours Mondial de Bruxelles. Jungle currently hold the only medal for this category in Brazil.

More than 1200 spirits from 54 Countries participated in the 2017 edition.  The jury was composed by 66 professionals representing 22 countries.