Celler Gin: From School Project to Can Roca Success

Catalan Spirit: Sa Tuna Gin‘s Unexpected Rise From School Project Too Michelin-Starred Tables

Girona, Catalonia-What began as a humble high school experiment has blossomed into a celebrated gin, gracing the tables of esteemed establishments like Celler De Can Roca. Sa Tuna Gin, crafted by three young entrepreneurs from the Ampurdán region, is making waves by capturing the essence of the Mediterranean lifestyle in a bottle.

Beginnings In A Begur Cove: The Birth Of A Brand

Unlike many brands backed by large marketing firms, Sa Tuna Gin’s origin lies in a small Begur cove. Distilled in copper wiring with a meticulous selection of 15 botanicals, this gin is the brainchild of Ferran Monfort, Arnau Viusà, and David Rio, who chose to pursue their project beyond graduation.

Today, the distillery produces approximately 2,500 bottles monthly, with its presence felt in over 250 restaurants across Catalonia. Collaborations with distributors like Disbesa are expanding its reach within the Horeca channel. According to Ferran monfort, the company’s Ceo, they aren’t just selling Gin; they’re offering a lifestyle.

From Experimentation To Expertise: A Rapid Evolution

The trio’s high school experiment quickly gained traction among hospitality professionals. Embracing Mediterranean aesthetics, Sa Tuna Gin strategically intertwines gastronomy, design, territory, sustainability, art, and culture. This holistic approach has propelled them beyond the dreams of many artisanal brands in just over two years.

Pro Tip: For small businesses aiming for authenticity, integrating local culture into your brand identity is key.

Professionalizing Passion: Navigating legal And Logistical Hurdles

Starting in 2020, the founders quickly transitioned their passion into a profession.What began as a baccalaureate project soon required technical,legal,and logistical expertise.

The unexpected welcome from chefs and sommeliers in Girona provided the impetus to professionalize in 2023. Monfort noted that they recognized “a real opportunity to create a product with local soul and gastronomic appeal.”

Evoking Calm: The Brand’s Mediterranean Sophistication

The brand’s name and bottle design purposefully evoke calm and Mediterranean sophistication. Ensuring compliance with labeling, traceability, and taxation regulations became a priority as the business scaled.Finding distributors who aligned with their vision was also crucial.

Securing an agreement with the Disbesa group in Girona proved pivotal for their business takeoff. The team has since expanded to seven members, focusing on production, commercial operations, and marketing.

Handmade Authenticity: Balancing Quality And Scale

The production process remains largely handmade, carefully managing each step to maintain quality and authenticity. The partners emphasize that “artisanal production also requires a lot of planning” to ensure consistency.

The name “Sa Tuna” pays homage to the picturesque Begur Cala where the founders grew up.Monfort explained that they “chose Sa Tuna for the natural beauty of the Cala,” and that the bottle’s design, featuring a turquoise color and recycled glass, reinforces this identity.

The Recipe For Success: Softness And mediterranean Freshness

Sa tuna Gin’s true essence lies in its carefully crafted recipe. Distilled in copper wiring with 15 botanicals meticulously selected for their “softness and Mediterranean freshness,” the flavor profile aims to minimize the alcoholic sensation.

The selection process involved classifying ingredients-sweet, floral, or citrus-and experimenting with combinations.The dissolution process is enhanced with mineral water.

Sustainable Growth: A Deliberate Strategy

From the outset, the team pursued a sustainable growth strategy. This approach has yielded impressive results, with Sa Tuna Gin now featured in over 250 restaurants, including some of Catalonia’s finest haute cuisine establishments.

In addition to restaurants, the gin is available at approximately one hundred physical points of sale, including specialized stores and Bon Preu supermarkets. monfort notes, “We share with them proximity and zero kilometer values,” as they seek to expand their network with related distributors.

Did You know? Zero kilometer values refer to products sourced locally, reducing environmental impact and supporting local economies. This is a growing trend in sustainable business practices.

Experiential Marketing: Connecting With Consumers

Linking with the experiential channel has been a key component of their expansion. Events like Cap Roig provide brand visibility and connect them with their target consumers.

The founders have personally visited each restaurant, fostering strong relationships and gathering feedback from chefs and sommeliers. This hands-on approach has opened doors and facilitated growth.

Looking Ahead: Expansion And Innovation

Their strategy is not focused on volume but on long-term relationships, relying on word-of-mouth to fuel expansion. As for medium-term goals, they aim to consolidate their presence in Catalonia and take measured steps toward external expansion.

Organic Growth: Projecting New Markets

The primary objective is to strengthen their regional position throughout the rest of 2024 and project new markets organically and deliberately. Plans also include expanding their product range.

Unlike viral phenomena or tech startups, Sa Tuna Gin’s growth is rooted in identity and coherence, proving that a simple idea, executed with authenticity, can achieve remarkable success. It is a Gin inspired by the Costa Brava.

Evergreen Insights: Building a Sustainable Brand

Sa Tuna Gin’s journey offers several evergreen insights for aspiring entrepreneurs, especially those in the food and beverage industry:

• Authenticity Matters: Consumers are increasingly drawn to brands with genuine stories and values.
• Local Focus: Emphasizing local ingredients and traditions resonates with customers seeking unique experiences.
• Strategic Partnerships: Collaborating with like-minded distributors and establishments amplifies reach and credibility.
• Experiential Marketing: Engaging with consumers through events and personal interactions builds brand loyalty.
• Sustainable Practices: Incorporating sustainable practices attracts environmentally conscious consumers.

Key Success Factors for Sa Tuna Gin

Factor	Description
Authenticity	Genuine story and values rooted in local culture.
Quality Ingredients	carefully selected botanicals ensuring unique flavor.
Strategic Partnerships	Collaborations with distributors and local establishments.
Experiential marketing	Events and personal interactions to engage consumers.
Sustainability	Environmentally conscious practices in production and packaging.

Frequently asked Questions About Sa Tuna Gin

• What is Sa Tuna Gin?

Sa Tuna Gin is a premium Gin crafted in Catalonia, known for its Mediterranean flavors and sustainable practices.

• Where can I purchase Sa tuna Gin?

It is indeed available in over 250 restaurants in Catalonia, specialized shops, and supermarket chains like Bon Preu.

• What makes Sa Tuna gin different from other gins?

Its unique origin as a high school project, careful selection of botanicals, and commitment to capturing the Mediterranean lifestyle set it apart.

• how does Sa Tuna Gin incorporate sustainability?

It uses recycled glass for its bottles and emphasizes local sourcing and production practices.

• Who are the people behind Sa tuna Gin?

The founders are Ferran Monfort, Arnau Viusà, and David Rio, who started the project while in high school.

• What is the vision for Sa Tuna Gin’s future?

The vision includes consolidating its presence in Catalonia, expanding to new markets, and introducing new products.

have you tasted Sa Tuna Gin? What are your favorite artisanal gins? Share your thoughts in the comments below!

What specific local botanicals were used by Celler Gin to develop its unique flavor profile,and how did these choices contribute to the ginS Michelin-star recognition?

Celler Gin: The Remarkable Journey to Michelin Star Recognition

The story of Celler Gin is a testament to the power of passion,perseverance,and a dash of innovation. It’s a story that begins in a school project and culminates in recognition from one of the world’s most prestigious culinary institutions: El Celler de Can roca,a multi-Michelin star restaurant. This detailed exploration will uncover the key elements that propelled Celler Gin to success, revealing the secrets behind its unique appeal and how it ultimately achieved its remarkable status.

the genesis: From Student Project to Seed of Innovation

The origins of Celler Gin are rather unique. It wasn’t born in a seasoned distillery, but rather as a school project. The initial goal was simple: to create a high-quality gin using locally sourced botanicals. This required developing a deep understanding of distillation techniques, the science behind flavor profiles, and the art of balancing diverse ingredients. This initial project turned into something much more potent for the future of Celler Gin.

Early Challenges and Learning Curve Of Celler Gin

The early stages were a notable learning curve. Experimentation was paramount. The creators went thru numerous iterations, testing various botanicals and refining the distillation process. These challenges were critical to the gin’s eventual success. The process involved:

• selecting ingredients: Understanding the impact of diffrent herbs, seeds, fruits and spices was essential.
• Mastering distillation: How temperature and equipment used affected the final product.
• Developing flavor profiles: Balancing complexity and smoothness to come up with the perfect gin.

The Botanicals: Secret Behind the Unique Taste

Celler Gin’s distinctive flavor is inextricably linked to its carefully selected botanical profile. Instead of a standard recipe other commercial gins follow, Celler Gin selected unique ingredients.

Key Ingredients and Flavor Profiles

The core botanicals are a closely guarded secret. However, it is understood that the gin prioritizes local, enduring sourcing.The ingredients combine to create a complex and nuanced taste:

Botanical	Flavor Profile
Citrus Fruits (e.g., Orange, Lemon)	Citrus Notes
Juniper Berries	Classic Gin Base
local herbs and spices	Unique Regional Complexity

The Can Roca Connection and Achieving Greatness

The ascent of Celler Gin truly began when it caught the attention of El Celler de Can Roca. The prestigious restaurant, known for its culinary innovation and dedication to quality, recognized the potential of Celler Gin from the start. This was critical for the brand to succeed.

Celler Gin’s appeal resonated with the famous chefs due to their shared thankfulness of craftsmanship, innovation, and the story behind the product. it wasn’t just about the gin; it was the passion. This eventually led to a partnership, solidifying Celler Gin’s place among top spirits.

The Impact of the El Celler de Can Roca Partnership

The association with El Celler de Can Roca brought significant boosts to celler Gin:

• Prestige: Association with a Michelin-starred establishment.
• Distribution: Availability in a globally recognized restaurant.
• Promotion: Recognition from leading culinary experts.

Marketing and Brand Building In Gin

Celler Gin’s success story is about the quality of the product. Though,it’s also the strategic choices made during its marketing. By carefully cultivating the brand identity and positioning itself to appeal to discerning consumers.

Key Branding and Marketing Strategies

The marketing plan focused on:

• Storytelling: Highlighting the gin’s origin as a school project and partnership with Can Roca.
• Quality: Emphasizing its commitment to top-tier ingredients and production methods.
• Exclusivity: Positioning the gin as a premium, carefully crafted product.

This approach helped establish Celler Gin as a brand that stood on its products. Word-of-mouth marketing played a role, and also social media, and reaching out directly to customers.