Even though water is cheaper than alcohol, it’s less effective at carrying flavors. Ethanol is an exceptionally good solvent for capturing aroma compounds. These get released when poured into a glass, sipped or mixed with ice or a cocktail, which is what enables the sensory intensity and complexity of distilled spirits.
Capturing the desired flavors required an intensive distilling process that took more than two years to perfect, including running separate distillations for different botanicals and grinding or smashing them to extract more of their aromatic compounds. In total, getting a batch of Damrak Virgin into bottles takes the distillery about twice as long as it does to produce Damrak gin. All these costs contribute to a slightly higher price: