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.