Mischief Farm Blackberries
We start with a floral and bright gin base (Tod & Vixen’s Dry Gin 1651) and steep blackberries in the finished gin for 24 hours. The resulting flavor is fresh and bright with a balanced sweetness and a gorgeous natural magenta color.
Red Rooibos Tea
Red Rooibos comes solely from South Africa. The tea has a warm earthy flavor that compliments the pine and citrus flavors in our gin.
Bitter Orange Peel
Bitter oranges, not to be confused with their cousin the Bergamot, are used in preserves and medicinally around the world. We use their peel to compliment the fresh citrus notes and add another dimension to our gin and your cocktails.
Juniper is the only essential botanical in all gin. The word gin is derived from the Dutch word for juniper, jenever. While found in most temperate climates, we found the best growing region to be Southern Europe, specifically Macedonia. Juniper gives our gin it’s signature fresh pine and resiny aromas.
Coriander is the ripe seed of the cilantro plant. Although coriander and cilantro come from the same plant, they do not share the same flavors. Coriander adds zesty citrus notes to our gin.
Historically, angelica root was used as a medicinal plant. It is now also used to flavor liquors and food. Angelica has a distinct earthiness that pairs nicely with the juniper and coriander we use in our gin.
Fresh Orange Peel
Sweet, juicy and low in acid, navel oranges are the foundation of our gin’s citrus notes.
Makrut Lime Leaves
Makrut lime leaves are native to tropical Southeast Asia and are frequently used in dishes from the region to balance the flavor of other spices – especially coriander. We use makrut lime leaves for the same purpose.
Orris comes from the root of the iris plant. We use orris not so much for its aromatics as a binding agent to balance and combine the other flavors in our gin.