In the case of Smoked & Salted, bitter oranges, coriander and ginger are steamed separately from the juniper. But the real surprise is the separately steamed smoked chestnuts. This gives the gin a special smoky taste without dominating it. As a final step, a rare alpine smoky salt cube, Sel à l’Ancienne, is added to the mixture. After mixing, they are left to rest for another 6-8 weeks before being bottled and labeled locally.