Audemus Pink Pepper Gin (500ml)

The Audemus Distillery is atypical for Cognac. Instead of giant copper pot stills, they operate a small vacuum still out of a living room. Their method is simple and well documented: "By lowering the pressure inside the still, we lower the temperature at which the alcohol will boil – meaning we avoid cooking the botanicals we distill; ensuring the freshness of flavour is maintained." explains co-owner, Miko Abouf. "Distilling is always distilling – evaporating and condensing; nothing more – however, it is a process that is infinitely complex in its simplicity and allows for a myriad of detail."

Pink Pepper's botanical regime is an interesting mix of juniper, black cardamom, pink peppercorns, cinnamon, honey, vanilla and tonka beans (two others are left secret), however, noticably absent is the second most used botanical in gin - coriander. Vanilla and tonka beans are infused post distillation, bringing added viscosity. Abouaf and co-creator, Ian Spink also say their gin is designed to age, with time in the bottle accenting the sweeter botanical notes.

"Every botanical we distill is done so individually, with its own specific method." says Abouf. " The maceration time, botanical ratio, alcohol ABV, distillation time, pressure and temperature will all depend on the botanical’s character. If we’re looking for delicate flavours – everything will be done with a gentle touch. If we’re looking for spicier and stronger notes, we will increase the intensity at which we will extract flavour. Juniper is a brilliant example to illustrate this; for Pink Pepper Gin, we distill our juniper at 55 degrees extracting medium spice and intensity. At higher temperatures we’d extract more resiny (terpenic) flavours, at lower temperatures we’d extract greener and more citrusy notes."

Abouf adds “My aim is to create atypical and awesome spirits. This is all part of the same mentality of boosting the dynamism of the spirits industry, as well as working with the ‘Made in France’ label to make something which is contemporary, (but) built on traditions of the past.”

Tasting note: [20ml sample] Clear. Fascinating aromas of crushed tea tree leaves, light rosemary, trace tarragon and white pepper. Creamy-yet-concentrated with a burst of bush honey, cinnamon and vanilla bean. Finishes vibrant, dry, pleasingly spicy with flavours of cinnamon doughnut and roasted herbs. Very engaging, distinctive, new world style. 44% Alc./Vol.

Other reviews... Double Gold 2017 San Francisco World Spirits Competition.

3.5 stars "...like a spicy old Tom " - diffordsguide.com