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Meet the Maker of Haze Gin

HAZE Gin was the featured gin of our October 2020 box. Founder, Dorian Vincent set up his distillery in July 2019, where he works alone and takes care of all the steps from production to marketing. The distillery is in Biarritz and is called Ura Spirits. It takes its name from both the water, "ura" in Basque, and the "spirits" in English. The whole means eau de vie (water of life), using Basque and English, to link tradition and modernity. The name "Haze" (mist) comes from the brouillarta. It is a mist, a wind, which rises on the Basque coast at the end of the summer. The freshness arrives, and the smells of iodine mingle with the plants' perfume that lines the Basque coast. It is this phenomenon that inspired him in his first attempts. So, Dorian chose the name Haze for his first gin. He decided to produce gin because there are no barriers to its creation. The different blends of botanicals allow him to fully  express himself.  All he needs is a base of juniper and inspiration to create without limits! 

Haze Gin is made from neutral alcohol of organic wheat and mineral water from the Pyrenees. The botanicals used are juniper berries, coriander seeds, Iris roots, lemon zest, lime zest, grapefruit zest, laurel leaves, thyme, rosemary, maté leaves, sage, sencha, tonka beans, and honey. Dorian does the vacuum distillation using the Buchi Rotovapor R-300 still. Lowering the pressure in the still will lower the boiling point of the alcohol. Thus the botanicals are distilled at low temperatures, and their aromas are respected! Each botanical has its preferred temperature and pressure. In order to obtain the most qualitative and precise distillate possible, each botanical is distilled separately in small batches of three liters before being assembled. The blend's alcohol content (% ABV) is reduced cold before bottling with mineral water from the Pyrenees drawn at an altitude of 1100 meters and has a very low minerality and a low PH. Dorian produces 15 batches of 250 bottles per year. 

Dorian started at the age of 16 with cooking and quickly moved on to wines and spirits. He studied in the field for nine years (commerce, production, sommelier). During his bachelor's degree, he did a few months of internship in Edinburgh, and at the end of his training, he bought a tent and went on an adventure to visit distilleries! During that time is when his passion for distillation began. Since then, he returns every year to visit distilleries and see his friends in Scotland. Later, he did the OIV (Organisation Internationale de la Vigne et du Vin) master's degree, during which he traveled to 28 countries to discover all aspects of wines and spirits around the world. At the end of his master's degree, he hesitated between a job as a salesman in New York and creating his distillery. He chose to go to the United States, but the experience did not convince him, so he returned to France and started his distillery!

Today, he produces a vodka, an aquavit, two gins, and a custom-made gin for a Michelin starred restaurant, Le Moulin d'Alotz. He will soon release a triple sec, the first to be vacuum distilled, to his knowledge. He has other custom-made gins in the pipeline for restaurants and wine shops, and many other ideas that he is gradually putting in place. Be sure to follow this rising star on Instagram!


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