a fine balance between the intense rush of ginger spice and the evocative, almost nostalgic sweetness of rhubarb,
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infused with seaweed from the Newquay coast for three weeks. Garden herbs – fennel and dill. Touches of cardamon and pepper follow slowly,
Rich and earthy at first, with mellow vanilla and orange wafting though and bringing sweetness. Plenty of drying pine notes in support, bolstered by a spicy kick of coriander seed.
The juniper subsides and gives way to cardamom and cinnamon, with a late resurgence from orange peel.
Belgian flavoured gins. Here, botanicals including coriander, liquorice, vanilla, orange and lemon combine with fresh pink grapefruit.