What is GIN IPA?

It’s a commonplace for spirits brands to bulk-buy their base alcohol from a supplies to produce gins and vodkas. We believe that our exacting processes give the best possible spirit so, Iradier y Bulfy Gin IPA is a rare gin that begins life as beer. 

We do not take shortcuts, our master distiller starts by fermenting local malted barley grains (just like beer brewers do) to release sugars that yeast will eventually convert into alcohol.

The gin that was bon beer

  • Following fermentation, the rich brown mash, runs into our 300l Arnold Holstein Copper still. Here is where, slowly heated, stars the magical travel through copper.
  • We do not cold-filter our alcohol to preserve the character, warmth and taste of local malted barley.



Our barley base alcohol provides a soft and warmth touch of barley malt

Cascade and yellow hops are prominent on the nose and perfectly accompanied by clear notes of juniper, mediterranean citrus and spices. A long aftertaste, bright, refreshing and slightly dry that stands out especially in Gin & Tonic.


Hops may be one of the essential ingredients in beer, but from the current spectrum of craft beer offerings - and the heavy emphasis on hoppy IPAs - it might seem like hops is the marquee ingredient behind all worthy and delicious beer.

Working with hops when distilling gin is a complex and very delicate process. It is complex due to the great variety of existing hops, its dominant flavor and its bitterness capacity. And it is very delicate because the aromas that we seek for Iradier y Bulfy PIA Gin are the most subtle and delicate aromas of the flower, which run the risk of getting lost during the distillation process.

Each variety of hop provides different nuances and you can differentiate between varieties of bitterness and aromatic varieties.

The marquee ingredient

We focus on obtaining the most subtle and delicate aromas of the hops flowers avoiding its bitterness, aromas that harmonize well with the rest of the botanicals or Iradier y Bulfy dry gin.

We chose two varieties of hops, cascade and amarillo, very rich in alpha acids, that is to say, with very high aromatic qualities.