Just like creating a new dish, Tim Boury developed every spirit within Boury Bottled with a focus on a single main ingredient. This product forms the basis of the recipe and mainly determines the taste, the smell, the garnishes ... The main ingredients were all chosen based on quality, cost and durability. This vision is the essence of Tim's thinking, both in the kitchen and in the glass, and has now evolved into his signature: fresh acids, interspersed with spicy and fruity notes. In that logic, each main ingredient derives its name from its own spirit.
Yuzu gin is based on the Japanese citrus fruit, Sanguine gin focuses on blood orange while the Lavas gin emphasizes the spicy character of wild celery.
Yuzucello continues the tradition of limoncello. Adding a yuzu-based distillate brings sophistication and finesse to the glass.
Yakumi, Japanese for 'herbs', is an outsider. A herbal liqueur pur sang, with fennel and vanilla main notes. Pure, on the rocks or in a surprising cocktail.
Rondo '16 is a vermouth based on the Rondo grape harvested in Dranouter (Heuvelland), the birth region of Tim and Ben Boury.