Vermouth made from Pedro Ximénez grapes, with a double herbal maceration: the first using classic vermouth bitters, and a second maceration with nectar-bearing flowers from the mountains, where heather predominates. This second maceration provides honey-like aromas and flavors without the addition of caramel, resulting in a vermouth with no added sugars—only the natural sugars from the Pedro Ximénez grape. Aged for twenty-four months in Spanish white oak barrels.

Vermouth made from Pedro Ximénez grapes, with a double herbal maceration: the first using classic vermouth bitters, and a second maceration with nectar-bearing flowers from the mountains of the Cantabrian Coast, where heather predominates. This second maceration provides honey-like aromas and flavors without the addition of caramel, resulting in a vermouth with no added sugars—only the natural sugars from the Pedro Ximénez grape. Finished in cherry wood barrels for 24 months.

The first vermouth on the market with no added sugars, awarded the 2017 Food Innovation Award of Spain.
The product begins with an 18-month maceration of a base blend of herbs in a hydroalcoholic solution. It is then aged in sherry casks to stabilize aromas and color, combined with Pedro Ximénez wine and a second maceration of flowers.

Siderit Cool Tankard is a sweet gin produced with rye alcohol. Its main characteristic is its strong personality, achieved through a double maceration and a triple distillation carried out in glass columns that eliminate unwanted odors and flavors. All the distillation equipment is designed in-house at the distillery.

Each distillation carried out in these glass columns is equivalent to five distillations in traditional copper stills.

The first maceration is made with twelve carefully selected botanicals, followed by two distillations to obtain the base gin. The second maceration is carried out with borage flower and honey-bearing flowers, and finally a third distillation takes place, completing a production process that lasts approximately seven months.

Its bottle, decorated with Cantabrian motifs, makes it unique and part of a very limited edition.

Gin aged in juniper barrels for 11 months.
Straw yellow in color, with an aroma of juniper wood. On the palate, it is a gin with a strong juniper character and subtle hints of toasted wood.
This is a unique product with only 10 85-liter barrels produced annually, totaling 1214 numbered bottles

A spiced and neutral gin made from the maceration of twelve botanicals and distilled twice in a glass still that eliminates unwanted flavors and aromas. Each distillation is equivalent to five distillations in a traditional pot still. Among its botanicals is Syderitis hissopifolia, or rock tea, an endemic plant of the Picos de Europa mountains that gives the distillery its name and makes for a unique and unparalleled product.

Siderit Hibiscus Gin is a floral gin distilled from rye alcohol. Its main characteristic is its floral character, the result of a double maceration and triple distillation in a reflux fractional distillation column, in a complete glass still that eliminates unwanted flavors and odors. Each distillation in this equipment is equivalent to five distillations in a traditional pot still.

The first maceration is carried out with twelve carefully selected botanicals, followed by two distillations to obtain the mother gin. The second maceration is done with hibiscus flowers, and finally, a third distillation is performed in a production process that lasts approximately three and a half months.

Siderit Gingerlime is a citrus gin, distilled from rye alcohol. Its main characteristic is its citrus character, the result of a double maceration and triple distillation in a reflux fractional distillation column, in a complete glass still that eliminates unwanted flavors and odors. Each distillation in this custom-designed equipment is equivalent to five distillations in a traditional pot still.
The first maceration is carried out with twelve carefully selected botanicals, followed by two distillations to obtain the mother gin. The second maceration is done with ginger, lime, and cardamom, and finally, a third distillation is performed in a production process that lasts approximately seven months.

Siderit Cool Tankard is a sweet gin produced with rye alcohol. Its main characteristic is its distinctive character, achieved through double maceration and triple distillation in glass columns that eliminate unwanted odors and flavors. All distillation equipment is designed in-house at the distillery.
Each distillation in these glass columns is equivalent to five distillations in traditional pot stills.
The first maceration uses twelve carefully selected botanicals, followed by two distillations to obtain the mother gin. The second maceration uses borage and honey flowers, and finally, a third distillation is carried out in a production process that lasts approximately seven months.

Siderit Lactée Vodka is an ultra-premium vodka crafted with great care from alcohol obtained through the fermentation of milk sugars. After multiple distillations using a fractional distillation column, a highly pure spirit with distinctive notes on the palate is achieved.