Gin is one of the greatest spirits there is to offer, commonly consumed in a Gin and Tonic or a Martini of some sort. The characteristics of gins are vast due to the many botanicals used in the production today and the non-strict choice of neutral spirit a distillery can use. The infusion of the botanicals give the gin the refreshing essence that appeals to people all over the world. The only botanical that must be included in the distilleries choice of mix is juniper whilst others can range from cinnamon through to orris root, there is no limit to the number you can use.
The Gold Cap Gin from Ferdinand's Saar Dry Gin, made with top Reisling grapes, acacia shoots, mirabelles, Saar pears and cocoa beans. The distillation for this gin is only done once a year, a very small batch gin using Gold Capsule Auslese.
Another beautiful bottle from Monkey 47 filled with their exceptional sloe gin. It is made by macerating sloes (from the black forest in Germany) in their finest spirit for 3 months. This sloe gin is spicy, very fruity with a harmonious touch of juniper, a little nuttiness on the finish. Very complex.
Monkey 47 gin comes from the heart of the Black Forest in Germany, where the water is among the purest in Europe. The number 47 reflects the number of botanicals used in this stunning gin (the ABV content too), which include six different types of peppers just to start with (!), followed by cranberries and many other botanicals. The flavours that make up this unique drink give …
A German fruit genever made from hand-picked Riesling grapes from the Ziliken estate, combined with 30 extraordinary botanicals from the vineyards nearby. They use locally grown pear quinces which are grown on the grounds of the Saar distillery. Once the gin is made its infused with 2011 Rausch Kabinett wine, seriously delicious stuff.