GIN44 Bottle


It’s easy to explain the origin of this gin – when a design agency decides to mark its 44th anniversary and a house full of creative minds begins to think about how to celebrate it, this inevitably ends with a ‘Schnapsidee’. We talked to both distillers and bartenders and did what we’d always wanted to do: Create a celebratory gin and a striking packaging design. The gin comes with exactly 44% vol. alcohol and is composed of 44 botanicals.




We would like to introduce you to the Peter Schmidt Group's very own elephant, for this celebratory gin could not have been created without him. Our elephant has been with us in Hamburg for 44 years now and he has accompanied us with wisdom and patience in everything we have done.

We treasure our elephant dearly, perhaps even worship him a little, yet we truly believe he is equally as fond of us too. At least, he did not hesitate when we had asked him whether he would like to take a trip back to his homeland for us, to India where he had once carried Darjeeling tea from the hills to the port and where we first noticed him as he majestically trudged the pathways of India.

Yet, our request had been a special mission, this time not to gather more tea but instead to collect all kinds of harmoniously matching ingredients so that we could distil our very own celebratory gin. "Leave it to me!" our elephant had trumpeted as he determinedly set off for the harbour, for where else should such an adventure start?




Heading south in a sailing ship, past the coast of Spain, our elephant had immediately breathed in the scent of citrus fruits through his inquisitive trunk, of fresh lemons, grapefruits, oranges, limes and orange blossoms, all perfect gin ingredients he thought to himself. His ship had then continued across the Mediterranean Sea until it reached the east coast of Turkey, where in a local market our elephant was delighted by the refreshing taste of pomegranate.



Afterwards, leaving the Bosporus by hot air balloon, he had sailed high above rivers, lakes and mountains towards the Caspian Sea and eventually landed in the middle of a scented pistachio grove that gave our elephant his next inspiration.



A train had then taken him over mountains and bridges until he finally reached the northern outskirts of India, yet at every stop on this journey our elephant had also sniffed further tantalising ingredients for our gin: Freshly cut roses, crocuses that had yielded their intense saffron and the distinctive scent of aniseed, cardamom and coriander that vividly stood out amongst the incalculable smells of dusty markets. It had then dawned on our elephant that all these discoveries would harmonise each other perfectly, and so his expedition continued for exotic spices that would compliment these fine ingredients. Thus finally he had travelled to the south of the country, where the fieriest of pepper varieties thrived, and collected fresh peppermint, lemon grass and lemon verbena and bought fragrant dried star anise and cloves.



His quest completed, our elephant had then returned to us in Hamburg where full of expectation he spread his discoveries upon a table and waited for our response. "Ingenious!" we cried, for before us there had been exactly 44 different ingredients. "Of course," our elephant knowingly whispered to himself, before he rocked, just a little abashed, from foot to foot "one for each of the 44 years we had known one another". Smiling, we looked upon him and remembered that indeed, elephants truly never forget anything!



For a moment there had been silence in the room, then as one we heartily congratulated our elephant on his wondrous journey. "Where would we be without him?" we asked ourselves, yet, our beloved elephant had known all along that he could have just as easily found these ingredients right here, amongst the fields and forests around Hamburg, where he now felt equally at home."


The End


ingredient no.

01 of


Origin: Northern Hemisphere

For more than 300 years, juniper berries have been a popular flavouring agent for gin. The word gin comes from the Dutch word for juniper, "geniver." In addition to being an ingredient in alcohol, juniper also has medicinal properties.

designed by Karolin Meincke
ingredient no.

02 of

Coriander Seeds

Origin: North America

Dried coriander seed contains an aromatic oil used as a flavouring, as a medicine, and in liqueurs. The seed itself is used as a spice similarly to that of the related caraway and cumin.

designed by Nazanin Etminan
ingredient no.

03 of


Origin: Unknown

The lemon fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking.

designed by Juliana Fischer
ingredient no.

04 of


Origin: North America, Asia, and Europe

Peppermint is an aromatic perennial plant that grows to a height of about 3 ft (1 m). It has light purple flowers and green leaves with serrated edges.

designed by Conrad Hoffmann
ingredient no.

05 of


Origin: China and Indochina

Orange is the most important fresh fruit of international commerce. Its physical characteristics (especially the rich citric acid and vitamin content of the fruit) and history of cultivation are similar to those of the other types of citrus fruits.

designed by Christina Hinrichsen
ingredient no.

06 of

Pondicherry Pepper

Origin: India

This pepper has a tangy, integer and intense. It is more sophisticated than the black pepper. It reveals its pungency in end of mouth. The whole grain has a perfume almost caramelized. He brings a rare aroma and powerful to a multitude of simple dishes or developed.

designed by Lisa Dwyer
ingredient no.

07 of


Origin: Iran, Northern India

The edible fruit is a berry, intermediate in size between a lemon and a grapefruit, 5–12 cm (2.0–4.7 in) in diameter with a rounded shape and thick, reddish skin. The number of seeds in a pomegranate can vary from 200 to about 1400.

designed by Verena Knuck
ingredient no.

08 of


Origin: India and other parts of Asia

The grapefruit is so named because it grows in grapelike bunches. The large globular fruit weighs from 1 to 5 lb (0.45–2.27 kg).

designed by Janika Petersen
ingredient no.

09 of


Origin: Southeast Asia

Resembling a gigantic weed, lemongrass is an aromatic tropical plant with long, slender blades that can grow to a height of 5 ft (1.5 m). Believed to have a wide range of therapeutic effects.

designed by Christian Gebert
ingredient no.

10 of


Origin: Eurasia and Northern Africa

Wormwood is a herbaceous, perennial plant with fibrous roots. It is grown as an ornamental plant and is used as an ingredient in the spirit absinthe as well as some other alcoholic drinks.

designed by Lena Soja
ingredient no.

11 of

Angelica Root

Origin: Eurasia and Northern Africa

Angelica Root is cultivated for its sweetly scented edible stems and roots and and should not be consumed unless it has been identified with absolute certainty.

designed by Alex Hampl
ingredient no.

12 of


Origin: Europe, northwestern Africa, temperate western and central Asia and North and South America

The blackberry is an edible fruit. What distinguishes the blackberry from its raspberry relatives is whether or not the torus (receptacle or stem) "picks-with" (i.e. stays with) the fruit. When picking a blackberry fruit, the torus does stay with the fruit.

designed by Katharina Oppermann
ingredient no.

13 of


Origin: Southern Europe and parts of Asia

Liquorice is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. Most liquorice is used as a flavouring agent for tobacco, particularly US blend cigarettes, to which liquorice lends a natural sweetness and a distinctive flavour.

designed by Katharina Kobsev
ingredient no.

14 of

Robinia Flower

Origin: North America and northern Mexico

Commonly known as locusts, they are deciduous trees and shrubs growing 4–25 metres (13–82 ft) tall. The leaves are pinnate with 7–21 oval leaflets. The flowers are white or pink, in usually pendulous racemes. Many species have thorny shoots, and several have sticky hairs on the shoots.

designed by Sven Franke
ingredient no.

15 of

Cubeb Pepper

Origin: Java, Sumatra

Cubeb Pepper is cultivated for its fruit and essential oil. The fruits are gathered before they are ripe, and carefully dried.

designed by Anton Krause
ingredient no.

16 of


Origin: Indonesia

Nutmeg (also known as pala in Indonesia) is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica. Nutmeg is the seed of the tree, roughly egg-shaped and usually used in powdered form.

designed by Mareike Minx
ingredient no.

17 of


Origin: Americas and Asia

Verbena contains about 250 species of annual and perennial herbaceous or semi-woody flowering plants. The leaves are usually opposite, simple, and in many species hairy, often densely so. The flowers are small, with five petals, and borne in dense spikes.

designed by Wiebke Otto
ingredient no.

18 of

Zedoary root

Origin: India and Indonesia

Zedoary is a rhizome that grows in tropical and subtropical wet forest regions. The fragrant plant bears yellow flowers with red and green bracts and the underground stem section is large and tuberous with numerous branches. The leaf shoots of the zedoary are long and can reach 1 meter (3 feet) in height.

designed by Stephanie Rieckmann
ingredient no.

19 of


Origin: Eurasia

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel.

designed by Rasmus Fach
ingredient no.

20 of

Red Kompot Pepper

Origin: Cambodia

Kampot pepper is a cultivar of pepper and is produced and sold in green, black and white varieties, all from the same plant.

designed by Tine Rohlfs
ingredient no.

21 of

Cardamom Seeds

Origin: India, Pakistan, Bangladesh, Bhutan, Indonesia and Nepal

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. It is the world’s third-most expensive spice, surpassed in price per weight only by vanilla and saffron.

designed by ???
ingredient no.

22 of


Origin: Southern Asia

Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.

designed by Niclas Gerull
ingredient no.

23 of


Origin: Asia & Northeastern Europe

Chrysanthemums, sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae. They are native to Asia and northeastern Europe. Most species originate from East Asia and the center of diversity is in China. There are countless horticultural varieties and cultivars.

designed by Christina Thom
ingredient no.

24 of


Origin: Indonesia

Galangal is related to and resembles ginger. While ginger tastes a little like galangal, most cooks who use both rhizomes would never substitute one for the other and expect the same flavor.

designed by Alessandra Fasino
ingredient no.

25 of

Lemon Verbena

Origin: Western South America

Many cultivated verbenas (herbs or shrubs) have fragrant blossoms and leaves that are sometimes used as condiments or for distillation of oils or for tea.

designed by Coralin Hentsch
ingredient no.

26 of

Violet Root

Origin: Northern Hemisphere

Violet root was used in perfume and medicine in ancient times. Today it is more commonly used in aromatherapy as a sedative medicine, however, Gin brands such as Bombay Sapphire and Magellan Gin also use the root and the flowers for flavor and colour.

designed by Marek Holovac
ingredient no.

27 of

Star Anise

Origin: Vietnam & Southern China

It’s sometimes used as a substitute for anise in baking, as well as in liquor production, most distinctively in the production of the liquor Galliano. It is also used in the production of sambuca, pastis, and many types of absinthe.

designed by Sanjukta Sen
ingredient no.

28 of


Origin: India

It’s an annual herb belonging to the family Apiaceae. It originated in India. Both the leaves and the fruit (often mistakenly called seeds) of the plant are consumed by humans.

designed by Stella Holz
ingredient no.

29 of

Lime Blossom

Origin: Northern Hemisphere

Lime Blossom comes from the Lime tree. The flowers are also used for herbal teas and tinctures; this kind of use is particularly popular in Europe and also used in North American herbal medicine practices.

designed by Vincent Verlinden
ingredient no.

30 of

Grains of Paradise

Origin: West Africa

Grains of Paradise are from the Ginger family, the spice is obtained from the ground seeds; it imparts a pungent, peppery flavour with hints of citrus.

designed by Stefan Heydecke
ingredient no.

31 of

Arabic Gum

Origin: Arabia & West Africa

Arabic gum also known as acacia gum, is a natural gum made of the hardened sap of various species of the acacia tree.

designed by Linde Richter
ingredient no.

32 of


Origin: Northern Hemisphere

Limes are an excellent source of vitamin C, and are often used to accent the flavours of foods and beverages. They are grown year-round.

designed by Klaus von Qüdnow
ingredient no.

33 of

Orange Blossom

Origin: Europe and Africa

Orange flower water has been a traditional ingredient used often in North African as well as in Middle Eastern cooking. In Arab variants of baklava, orange blossomwater is often mixed with the sweet syrup for flavor.

designed by Beate Ramm
ingredient no.

34 of


Origin: Middle East

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice.

designed by Claudia Fahrbrodt
ingredient no.

35 of

Lotus Flower

Origin: Tropical Asia & Queensland Australia

The flowers, seeds, young leaves, and “roots” (rhizomes) are all edible. In Asia, the petals are sometimes used for garnish, while the large leaves are used as a wrap for food.

designed by Jula Wohlfahrt
ingredient no.

36 of

Fennel Seeds

Origin: Mediterranean

Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Its aniseed flavor comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.

designed by Sebastian Emmel
ingredient no.

37 of


Origin: Eygpt & Middle East

Aniseed is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and licorice.

designed by Raphaël Marcouyre
ingredient no.

38 of

Tellicherry Pepper

Origin: South India

Tellicherry Pepper is a type of black pepper, it comes from grafted Malabar plants grown on Mount Tellicherry.

designed by Lukas Pfeifer
ingredient no.

39 of

Rose Petals

Origin: Found Globally

Rose petals are sometimes used to flavour ordinary tea, or combined with other herbs to make herbal teas. In France, there is much use of rose syrup, most commonly made from an extract of rose petals.

designed by Nelia Köhler
ingredient no.

40 of

Long Pepper

Origin: India

Long pepper (Piper longum), sometimes called Indian long pepper (Pipli), is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.

designed by Jennifer Lietz & Domingo Gonzalez
ingredient no.

41 of

Cinnamon blossom

Origin: Tropical Asia

Cinnamon blossoms come from the cinnamon tree, which originally comes from tropical Asia. Their taste is multifaceted, like a melange of cinnamon, cloves, orange peels and black pepper. Its scent is balsamic: reminiscent of incense, tobacco and vanilla.

designed by Aurelio Escuredo
ingredient no.

42 of

Lime Leaves

Origin: Tropical Asia

Lime leaves are the most frequently used part of the lime plant used fresh, dried, or frozen. The leaves are widely used in Thai and Lao cuisine.

designed by Julia Timm
ingredient no.

43 of

Hibiscus Blossom

Origin: Tropical Regions

Hibiscus is used for a variety of ailments partly because there are so many species, over 250. Roselle lowers fevers and high blood pressure, relieves coughs, and has been found to have antibacterial properties. All parts of the plant are used, from the seeds to the roots.

designed by Susann Berger
ingredient no.

44 of

Anise Hyssop

Origin: North America

Anise hyssop was used medicinally by Native Americans for cough, fevers, wounds. The soft, anise-scented leaves are used as a seasoning, as a tea and for alcoholic beverages.

designed by Katja Stadler


Handpicking the best ingredients for our gin. Printing the wrapping paper with the story of the elephant. Then the final touch, adding the labels and hand numbering each bottle.





Managing Director: Armin Angerer
MRegistration court: AG Hamburg
MCommercial register: HRB 100277, registered office in Hamburg
Tax registration number, according to § 27a UstG (German Value Added Tax Act): DE 221 794 427
Legally responsible for content according to § 55 paragraph 2 RStV: Armin Angerer


The Peter Schmidt Group regularly checks and updates the information contained on its website. Despite all care and attention, data and information of any kind could have changed in the meantime. Liability, warranty or any other responsibility for the up-to-dateness, correctness and completeness of the information provided can therefore not be accepted.

The Peter Schmidt Group, and its subsidiaries, expressly disclaim any form of liability, whether contractual liability, law of torts, liability regardless of fault or any other liability, for any direct or indirect damages, incidental damages and penalties, including compensation or special damages resulting from or in connection with access to the Peter Schmidt Group website, whether used or not used, or any failure in performance, interruption, defect, delay in transmission, computer virus or other harmful components, line or system failures in connection with the Peter Schmidt Group website, irrespective of whether the Peter Schmidt Group and / or its subsidiaries were aware or not of the possibility of such damages.

Furthermore, the Peter Schmidt Group reserves its right to make further changes or amendments to the information provided.

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Peter Schmidt Group GmbH
ABC-Straße 47
20354 Hamburg
Telefon: +49 40 441804-0
Telefax: +49 40 441804-70


References for the ingredient descriptions:

Juniper. Gale Encyclopedia of Alternative Medicine. . Retrieved November 09, 2016 from

Coriander. (2016, November 8). In Wikipedia, The Free Encyclopedia. Retrieved 00:05, November 8, 2016, from

Lemon. The Columbia Encyclopedia, 6th ed.. . Retrieved November 10, 2016 from

Peppermint. Gale Encyclopedia of Alternative Medicine. . Retrieved November 09, 2016 from

Orange (in botany). The Columbia Encyclopedia, 6th ed.. . Retrieved November 09, 2016 from

Pondicherry Pepper. (2016, November) Retrieved 18:25 from

Pomegranate. (2016, November 4). In Wikipedia, The Free Encyclopedia. Retrieved 18:01, November 4, 2016, from

Grapefruit. The Columbia Encyclopedia, 6th ed.. . Retrieved November 10, 2016 from

Lemongrass. Gale Encyclopedia of Alternative Medicine. . Retrieved November 09, 2016 from

Artemisia absinthium. (2016, November 7). In Wikipedia, The Free Encyclopedia. Retrieved 16:13, November 7, 2016, from

Angelica archangelica. (2016, October 13). In Wikipedia, The Free Encyclopedia. Retrieved 23:56, October 13, 2016, from

Blackberry. (2016, November 3). In Wikipedia, The Free Encyclopedia. Retrieved 20:02, November 3, 2016, from

Liquorice. (2016, November 5). In Wikipedia, The Free Encyclopedia. Retrieved 07:12, November 5, 2016, from

Robinia. (2016, June 5). In Wikipedia, The Free Encyclopedia. Retrieved 17:29, June 5, 2016, from

Cubeb. (2016, October 16). In Wikipedia, The Free Encyclopedia. Retrieved 15:45, October 16, 2016, from

Nutmeg. (2016, November 4). In Wikipedia, The Free Encyclopedia. Retrieved 12:25, November 4, 2016, from

Verbena. (2016, October 30). In Wikipedia, The Free Encyclopedia. Retrieved 04:17, October 30, 2016, from

Curcuma zedoaria. (2016, June 5). In Wikipedia, The Free Encyclopedia. Retrieved 11:45, June 5, 2016, from

Saffron. (2016, November 6). In Wikipedia, The Free Encyclopedia. Retrieved 09:38, November 6, 2016, from

Kampot (pepper). (2016, November 6). In Wikipedia, The Free Encyclopedia. Retrieved 14:32, November 6, 2016, from

Cardamom. (2016, November 10). In Wikipedia, The Free Encyclopedia. Retrieved 04:49, November 10, 2016, from

Ginger. (2016, November 8). In Wikipedia, The Free Encyclopedia. Retrieved 01:40, November 8, 2016, from

Chrysanthemum. (2016, September 27). In Wikipedia, The Free Encyclopedia. Retrieved 18:59, September 27, 2016, from

Galangal. (2016, November 8). In Wikipedia, The Free Encyclopedia. Retrieved 21:58, November 8, 2016, from

Verbena. The Columbia Encyclopedia, 6th ed.. . Retrieved November 10, 2016 from

Iris (plant). (2016, October 31). In Wikipedia, The Free Encyclopedia. Retrieved 17:22, October 31, 2016, from

Illicium verum. (2016, October 14). In Wikipedia, The Free Encyclopedia. Retrieved 14:16, October 14, 2016, from

Ajwain. (2016, October 23). In Wikipedia, The Free Encyclopedia. Retrieved 17:37, October 23, 2016, from

Tilia. (2016, October 21). In Wikipedia, The Free Encyclopedia. Retrieved 06:38, October 21, 2016, from

Aframomum melegueta. (2016, October 29). In Wikipedia, The Free Encyclopedia. Retrieved 16:33, October 29, 2016, from

Gum arabic. (2016, November 9). In Wikipedia, The Free Encyclopedia. Retrieved 21:33, November 9, 2016, from

Lime (fruit). (2016, November 9). In Wikipedia, The Free Encyclopedia. Retrieved 20:41, November 9, 2016, from

Orange flower water. (2016, September 5). In Wikipedia, The Free Encyclopedia. Retrieved 16:50, September 5, 2016, from

Clove. (2016, October 8). In Wikipedia, The Free Encyclopedia. Retrieved 13:11, October 8, 2016, from

Nelumbo nucifera. (2016, November 5). In Wikipedia, The Free Encyclopedia. Retrieved 23:22, November 5, 2016, from

Fennel. (2016, November 6). In Wikipedia, The Free Encyclopedia. Retrieved 02:18, November 6, 2016, from

Anise. (2016, October 28). In Wikipedia, The Free Encyclopedia. Retrieved 16:11, October 28, 2016, from

Black pepper. (2016, November 3). In Wikipedia, The Free Encyclopedia. Retrieved 20:09, November 3, 2016, from

Rose. (2016, October 6). In Wikipedia, The Free Encyclopedia. Retrieved 02:01, October 6, 2016, from

Long pepper. (2016, October 15). In Wikipedia, The Free Encyclopedia. Retrieved 11:32, October 15, 2016, from

Zimtblüte (2016, November) Retrieved 11:21, November 11, 2016 from

Kaffir lime. (2016, November 7). In Wikipedia, The Free Encyclopedia. Retrieved 23:11, November 7, 2016, from

Hibiscus. Gale Encyclopedia of Alternative Medicine. . Retrieved November 10, 2016 from

Agastache foeniculum. (2016, November 3). In Wikipedia, The Free Encyclopedia. Retrieved 07:30, November 3, 2016, from