It’s because we thought there was a lot of room for improvement. Among us we had some 50 years thinking about and distilling craft-method spirits. Ansley Coale of Craft Distillers and Crispin and Devin Cain of Tamar distillery talked, thought, experimented, tasted. One of the things we wanted to do was figure out how to distill a real-fruit gin, one that would include genuine flavors, instead of having them added, so that we could make authentic Lime and Ginger gins.
Did it work? Here’s what Paul Pacult’s Spirit Journal had to say: “Entry is delicate, gently bittersweet, herbaceous, at the last a touch juniper-like; mid-palate features more ginger, no paucity of juniper, coriander, rose petal, or angelica. Finishes like silk in the throat. Delicious. Highest recommendation”