November 24, 2017 

Monte da Bica GIN – An Artisan Distillery
PAULO MARTINS & JOÃO OLIVEIRA

Nestled on an old farm overlooking the rolling hills of Alentejo—better known for its great vineyards and bold wines—is an artisanal stillhouse created by longtime friends Paulo Martins and João Oliveira. Coming from different backgrounds, they complemented each other perfectly for this project.

João, with a background in sculpture, had a space in Lavre—a kind of "modern tavern"—where, together with Paulo, they curated various gastronomic events. Paulo, a chef by profession, is a bon vivant with a sharp, dry wit. “We’ve always talked about doing some sort of business together,” says Paulo. “The more we talked about opening a distillery, the more excited we got.” Their goal was to capture the essence of the region and its exceptional water source—creating something pure, with rich and complex flavors that evolve on the palate.

Paulo's journey began with a successful restaurant project in Chiado, Lisbon. He then moved to London to explore a new world and learn from British distillers about the intricacies of a great distillery.

Upon returning to Portugal, the two partnered with Alberto Pinto Gouveia, owner of Monte da Bica Valley, and joined forces to build the distillery on a farmhouse near vineyards and olive trees. A 500L Portuguese copper still was custom-built—a water bath still with a refining lentil and a donkey-brick furnace fueled by firewood, housed in an old stillhouse. Their first trial produced a fresh, floral, spicy gin with citrus notes, incorporating 13 additional botanicals and spring water from the property.

THE SOURCE

The Monte da Bica water source has existed for more than 100 years. The pool is an ancient spring, steeped in history. Pure spring water emerges from the ground daily, having filtered through granite beds for two months. “This is the source of one of our main ingredients—our water. We pump it directly from the pool into the distillery for production.”

The bottle’s color reflects the vibrant hues of the spring, and features a hummingbird—their logo—which frequents the source daily.

THE ALEMBIC

Their still, custom-made for Monte da Bica, follows the traditional Portuguese design. With a 500L capacity, it operates as a water bath and is wood-fired in a “donkey brick” furnace. It embodies the artisanal spirit of their gin.

THE TASTE

“We’ve aimed for a classic flavor profile in our gin,” he adds. The key lies in a rich maceration process reminiscent of the London Dry style—featuring prominent notes of juniper, along with complex floral hints and local botanicals from Alentejo: coriander, orange, lemon, cinnamon, lily root, chamomile, orange blossom, lúcia-lime, thistle, corn beards, and honey. These are further brightened through vapor extraction with fresh lime and orange.

The final result is a deep, complex gin that continuously evolves on the palate, blending classic profiles with a distinctive twist.

Their botanicals undergo three extraction methods before being distilled in the same batch:

1. Maceration – Richer botanicals are steeped in high-proof alcohol for 24 hours.

2. Basket Infusion – Brighter botanicals are placed in the still’s neck basket for pronounced aromatics.

3. Tea Infusion – Delicate florals are steeped separately at very high proof for 24 hours and strained on distillation day.

What is the most rewarding part of your job?
“I got into this industry to contribute something meaningful to Portugal’s vibrant restaurant and bar scene. Seeing our gins in my favorite places and hearing the feedback has been incredibly rewarding.”

What’s next for Silent Pool?
Since launching in 2015, Bica has seen a meteoric rise in the gin world. Toward the end of this year, they will release a super-premium gin featuring rare, exotic ingredients.