Each aromatic is macerated separately in alcohol then distilled under low pressure and temperature, to create concentrated aromatic extracts.

Each extract is then assembled with a base of pure French wheat spirit, in a process similar to that which a perfumer would employ to produce his creations.

The final product is not chill filtered in order to retain as much flavour and aroma as possible, and ensure the smoothness of the spirit.

Pink Pepper Gin is not made by the London Dry Gin method, instead each aromatic is macerated separately in alcohol then distilled under low pressure and temperature, to create concentrated aromatic extracts. The recipe includes hand-picked Spanish pink-peppercorns, juniper and a selection of several other spices. A small amount of local honey is also added.

The extracts are each assembled with a base of pure French wheat spirit, in a process similar to that which a perfumer would employ to produce his creations. The final product is carefully filtered to retain as much flavour and aroma as possible. Pink Pepper Gin will age and evolve both in the bottle and in the glass.

Pink Pepper Gin has been developed to age and evolve both in the bottle and in the glass. When the bottle is young, or when diluted or chilled - fresher, spicy notes of pink pepper, juniper and cardamom are prominent.

Over time, however, the liquid evolves and warms up - allowing notes of patisserie; vanilla, tonka and honey to come to the forefront.

On the palate the gin is full-bodied and intensely aromatic, thus it is perfect for sipping or in cocktails.

San Francisco Gold Medal