Every gram of the botanicals used to make this gin was sent into near-space (over 24km) and exposed to an air pressure of less than 1/100th of that at sea level! Juniper, Coriander, Camomile Flowers, Fresh Lemon Peel, Cardamom, Dried Bitter Orange Peel, Cinnamon, Cubeb Pepper, Liquorice Root and Angelica were used. Oh, and Moon Rock.
Rhubarb is no longer just for puddings or boiled sweets. This herbaceous perennial is enjoying a resurgence in popularity not only in the culinary world, but also in the world of alcohol, where rhubarb is taking a prominent place.
Popular in the 1920s, but long since forgotten, pineapple gin is back with a 21st century twist. Whole pineapples are roasted on a spit with Demerara sugar until a beautiful caramelisation occurs. The pineapple is then combined with some bold and bright gin. The result? The height of decadence and avarice that needs to be tasted to be believed.
A classic gin base acts as a canvas for the addition of fresh strawberries, strawberry and black pepper distillates and the very finest balsamic vinegar money can buy - Aceto di Balsamico tradizionale di Modena DOP, aged between 12 and 25 years in casks made from chestnut, cherry, oak, mulberry, ash and juniper.