Tanqueray Rangpur® Gin unveils the best kept secret of the British-Indian tradition. The rare Rangpur lime, traditionally used to smooth down the gin, brings an exotic bold flavour to the already perfect combination of juniper, coriander, bay leaves and ginger.
Distilled from 100% British wheat spirit along juniper berries, coriander seeds, cassia bark, angelica root, pink grapefruit peel and cubeb berries, spices work with the fresh grapefruit to tame the tea's tannins offering a balanced yet dry taste.
The fermentation process is similar to whiskey production. The fundamental difference is that the congeners, the natural taste elements that are so necessary to Bourbon and Scotch are absent.
Instead, gin’s flavor is introduced to the alcohol when it is in a vaporous form and made to pass through a “filter” of juniper berries, herbs and spices.
The botanicals used to make Hendricks's are juniper berries, coriander seeds, angelica, chamomile, yarrow, lemon peel, orange peel, orris root, elderflower, caraway seeds and cubeb berries. Essences of cucumber and rose are added after distillation.
Iron Balls Gin is meticulously crafted at A R. Sutton & Co Engineers micro distillery in the heart of Bangkok. Due to the small size of the distillery, production is extremely limited, for this reason master distiller Ash Sutton chooses to use the best possible ingredients available and in-turn craft an artisan spirit that is beyond measure. Quality over quantity as the saying goes. Iron Balls Gin is handmade from fermentation to distillation using freshly cracked coconuts and pineapples with hints of juniper, hillside ginger and lemongrass. A great refreshing gin & tonic served on ice with fresh slices of pineapple, basil and a squeezed lime.
KI NO BI is the first of its kind; a Japanese gin created, blended and bottled at a dedicated artisanal distillery in Kyoto using local ingredients, with a recipe inspired by the history and culture of the ancient city. Staying true to its name (‘The Beauty of the Seasons’), KI NO BI’s rice base spirit is blended together with regional botanicals such as yuzu, hinoki wood chips, sansho pepper and gyokuro tea from Uji. It is then reduced with pure Fushimi spring water to a bottling strength of 45.7% ABV.
Nose: Delicate citrus followed by a warming green tea aroma, then distant juniper.
Palate: A real sweetness comes through, not dissimilar to milk chocolate. Then it's all about the juniper, floral tea notes and grassiness.
Finish: Clean, refreshing and super-long...
Overall: A graceful gin ideal for long drinks, Martinis and even sipping.
Some beet sugar from the house owned farm is added to create a balance of sweet and sourness in smell and taste.
Due to the high-water quality of the own springs in upper Austria, the sloe gin gets its very mild and soft finish.
An unusual gin from the Black Forest in Germany, Monkey 47 contains a unique ingredient. No, not that! Cranberries! The 47 comes from the number of botanicals that go into this unique gin, and the fact it's bottled at a healthy 47%.