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A bottle of Rosa Ventorum on a Velebit limestone ridge at blue hour, with a juniper bush and islands in the distance

London Dry Gin · Baške Oštarije · 924 m

Twelve winds.
Twelve places.
One juniper.

Every botanical in this bottle comes from the one place on earth where it grows best. Juniper is north, and north is Velebit.

Bottle
70 cl · 44 % vol
Run
300 bottles
Price
165 €

North

Juniper begins only up high.

On the slopes facing the sea grows prickly juniper, with red berries. True juniper, Juniperus communis, begins above 900 metres. We pick it on the slopes above Baške Oštarije, in autumn, by hand.

The berry takes two to three years to ripen, so green and blue hang on the same bush. We tap the branch over a linen cloth with a stick and only the ripe ones fall. The green ones stay for next autumn. We never pick in the national parks: Zavižan and Paklenica are the view, not the source.

The Harvest 2025 record →
Cross-section of Velebit from the sea to Lika: prickly juniper on the lower seaward slopes, true juniper from 900 to 1,400 metres, the distillery on the pass at 924 metres. 0 m500 m1,000 m1,500 mAdriatic · 0 mprickly juniper, red berriesthe distillery · 924 mjuniper, 900 to 1,400 mLika
2–3years on the bush
18ml of oil per kg
1,240kg dried berries, 2025
A picker’s hands tapping a juniper branch with a stick over a linen cloth, with a basket of ripe blue berries and the sea beyond
Harvest 2025 · 1,050 to 1,320 mTap, never strip. The green berries stay on the bush.

01 · northJuniperBaške Oštarije, Velebit

The wind rose

Twelve rays, twelve places.

Around 270 BCE the navigator Timosthenes of Rhodes drew a rose of twelve winds, 30 degrees apart. We gave each ray one place. Six of them are in Croatia.

Open the atlas

One distillation

One run. Three hundred bottles.

London Dry means everything you taste comes out of the still. After distillation only water is added. No colour, no sugar, no concentrate.

  1. I

    Harvest

    Juniper from Velebit and eleven botanicals from eleven places arrive at the drying shed on the pass.

  2. II

    Maceration

    Six botanicals rest overnight in the spirit in the pot, sixteen hours.

  3. III

    Distillation

    The Bura still, 300 litres of copper. Flowers and peels wait in the basket and meet only the vapour.

  4. IV

    The heart cut

    Mara cuts away the heads and tails and keeps only the heart, from 83 to 66 per cent.

  5. V

    Rest

    Six weeks in glass, then spring water down to 44 per cent. Nothing is added.

  6. VI

    The number

    Every bottle gets its run number and its own number, written by hand in copper ink.

The distillery

On the pass between the sea and Lika.

A stone house at 924 metres, the Bura still and a drying shed for the berries. Open Thursday to Sunday, by booking only. Please arrange a driver if you are tasting.

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