capturing the aroma, taste and spirit of Vis island

VIS ISLAND, CROATIA

HUM 587 premium GinS captures the aromas and flavours of Vis island.

A beautiful remote island surrounded by the azure Adriatic sea.

VIS ISLAND, CROATIA

HUM 587 premium GinS captures the aromas and flavours of Vis island.

A beautiful remote island surrounded by the azure Adriatic sea.

VIS ISLAND, CROATIA

HUM 587 premium GinS captures the aromas and flavours of Vis island.

A beautiful remote island surrounded by the azure Adriatic sea.

How we make Our Gin's

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Creating the recipe

Crafting the perfect gin starts with a vision. We carefully balance botanicals, refining and testing the recipe until we achieve a distinctive flavor that reflects the Island of Vis.

HOW WE MAKE OUR GIN'S

Creating the recipe

Crafting the perfect gin starts with a vision. We carefully balance botanicals, refining and testing the recipe until we achieve a distinctive flavor that reflects the Island of Vis.

1

2

3

4

HOW WE MAKE OUR GIN'S

Creating the recipe

Crafting the perfect gin starts with a vision. We carefully balance botanicals, refining and testing the recipe until we achieve a distinctive flavor that reflects the Island of Vis.

1

2

3

4

Distilling

Arriving in Vis during autumn the air is filled with wine and the streets are washed down in excess wine from the presses. Wine making has a long history on Vis island dating back to the Greeks who brought with them wine and the winemaking is very much alive today. In almost every cellar called Konoba’s the islanders make their wines. From the remaining pressed grape skins they distil it into a grappa called Rakija, flavoured with herbs and fruits. Knowing about the island's long history of winemaking and distillation traditions we wanted to introduce a new trend to Vis and put Vis on the Croatian gin map by producing a gin from the Island using the London dry method. Our well kept recipes are distilled in a 300litre copper still. Some of the botanicals are macerated for at least 24 hours while some of the more delicate ones are placed in the botanical basket just before the start of the distillation run. Each run takes a minimum of 12 hours and only the hearts of the distillation process are used. Along the way cuts are taken from the parrot to check the flavour and taste of the distillation also keeping a track of which botanical is releasing it oil’s at a given time, this is what we believe is the key to a quality gin with the ‘Taste of Vis’.

Distilling

Arriving in Vis during autumn the air is filled with wine and the streets are washed down in excess wine from the presses. Wine making has a long history on Vis island dating back to the Greeks who brought with them wine and the winemaking is very much alive today. In almost every cellar called Konoba’s the islanders make their wines. From the remaining pressed grape skins they distil it into a grappa called Rakija, flavoured with herbs and fruits. Knowing about the island's long history of winemaking and distillation traditions we wanted to introduce a new trend to Vis and put Vis on the Croatian gin map by producing a gin from the Island using the London dry method. Our well kept recipes are distilled in a 300litre copper still. Some of the botanicals are macerated for at least 24 hours while some of the more delicate ones are placed in the botanical basket just before the start of the distillation run. Each run takes a minimum of 12 hours and only the hearts of the distillation process are used. Along the way cuts are taken from the parrot to check the flavour and taste of the distillation also keeping a track of which botanical is releasing it oil’s at a given time, this is what we believe is the key to a quality gin with the ‘Taste of Vis’.

Botanicals

To know what botanicals to put into the gin from Vis – the magic of nature, we needed to mix in all the knowledge from the women of the island; Anka and Beljamina when the receipe of HUM 587 took form. They invited us into their homes which resembled an ancient apothecary - in jars and bottles they kept dried botanicals all found in the wild nature of Vis. With their knowledge about the magic of nature; flowers, roots, peels and herbs we started picking botanicals with their assistance. With rose petals in her face and hands covered in thorns Ankas has filled up our distillery with wild Mandarin and Bergamot leaves for us to distil into our gin.

Botanicals

To know what botanicals to put into the gin from Vis – the magic of nature, we needed to mix in all the knowledge from the women of the island; Anka and Beljamina when the receipe of HUM 587 took form. They invited us into their homes which resembled an ancient apothecary - in jars and bottles they kept dried botanicals all found in the wild nature of Vis. With their knowledge about the magic of nature; flowers, roots, peels and herbs we started picking botanicals with their assistance. With rose petals in her face and hands covered in thorns Ankas has filled up our distillery with wild Mandarin and Bergamot leaves for us to distil into our gin.

The Greeks & The Greek Sage

The history of Vis starts with the Greek’s who founded Vis, and named it Issa. You have to travel long back in your time capsule; all the way back to 4th century B.C. where the Greeks formed the most powerful Greek colony in the Adriatic sea with its own money, laws and strict controls on urban development on Issa. With them they brought the sage, the ancient Greeks used sage as a body- and mind toner and later on, for the Romans as a sacred herb.

In Croatia, the Greek sage (Salvia Fruticosa Mill) is only found on the Island of Vis, and as part of history and the origin of Vis the Greek sage had to play an important part in the taste we wanted to create in our botanical gin.

Lemons

What would be a gin & tonic without a twist of lemons and lemons from Vis are reckoned to be the very best in all of Croatia, the oils and perfumed skin and juicy flesh is widely known. Tons of citrus fruits travel from Vis every winter to give countries a taste of the fresh summer.

Of course citrus was an obvious choice when choosing the botanicals for our gins. In the coldest months of the year the citrus fruits give a vibrant colour to Vis and they shout out to start the job of peeling 500 kilos of organic lemons. The lemons are hand peeled and hung up to dry to keep the juice in the skin before distillation. The smell of the skin is like a clean, fresh perfume oil that brightens up your day and goes hand in hand with our gin.

Okusi Visa Distillery

Vis was once a forbidden and unknown island in the Adriatic. After the second world war, the island was one of the main Yugoslav military naval bases until the abandoning of the base in 1989. It was only after 1991 that the island opened to foreign visitors. In that way, the island’s natural beauty was left intact, almost preserved and authentic. Behind them they left an impact on the island’s history and its navy did not reclaim most of the facilities with many of the abandoned buildings today being used for civilian purposes. With the 300 litre copper still ready to produce the gin we needed premises to start the art of distillation and with the permission from the town of Vis the opportunity to build our distillery in a part of the former Jugoslavian military base became a reality. A perfect location situated within a 10min walk from the ferry port.

Okusi Visa Distillery

Vis was once a forbidden and unknown island in the Adriatic. After the second world war, the island was one of the main Yugoslav military naval bases until the abandoning of the base in 1989. It was only after 1991 that the island opened to foreign visitors. In that way, the island’s natural beauty was left intact, almost preserved and authentic. Behind them they left an impact on the island’s history and its navy did not reclaim most of the facilities with many of the abandoned buildings today being used for civilian purposes. With the 300 litre copper still ready to produce the gin we needed premises to start the art of distillation and with the permission from the town of Vis the opportunity to build our distillery in a part of the former Jugoslavian military base became a reality. A perfect location situated within a 10min walk from the ferry port.

Okusi Visa Distillery

Vis was once a forbidden and unknown island in the Adriatic. After the second world war, the island was one of the main Yugoslav military naval bases until the abandoning of the base in 1989. It was only after 1991 that the island opened to foreign visitors. In that way, the island’s natural beauty was left intact, almost preserved and authentic. Behind them they left an impact on the island’s history and its navy did not reclaim most of the facilities with many of the abandoned buildings today being used for civilian purposes. With the 300 litre copper still ready to produce the gin we needed premises to start the art of distillation and with the permission from the town of Vis the opportunity to build our distillery in a part of the former Jugoslavian military base became a reality. A perfect location situated within a 10min walk from the ferry port.

We would love to get in touch with you.

Whether you’re interested in selling HUM 587 products or visiting Okusi Visa Distillery, we’re always happy to connect. Our doors are open for shopping, tastings, tours, or just a visit.

We would love to get in touch with you.

Whether you’re interested in selling HUM 587 products or visiting Okusi Visa Distillery, we’re always happy to connect. Our doors are open for shopping, tastings, tours, or just a visit.

We would love to get in touch with you.

Whether you’re interested in selling HUM 587 products or visiting Okusi Visa Distillery, we’re always happy to connect. Our doors are open for shopping, tastings, tours, or just a visit.