Botanicals
JUNIPER BERRIES
Juniper is one of the few Botanicals that we source form outside of China, from Tuscany. The berries are picked by hand and impart a subtle fragrance of pine, menthol and spices. We receive them semi-dried sill containing all the delicious oils.
SWEET ORANGE
We obtain our sweet oranges from Jiangxi where the climate is especially suited to attain the strongest and most flavoursome citrus oils out of the fruit leading to a punchy fragrance and flavour.
BITTER ORANGE
From Jiangxi our orange hybrid is used sparingly to elevate the citrus notes in the gin, and add complexity.
GRAPEFRUIT
We prefer pink grapefruit over the white as it has the depth of flavour that is more complex and less bitter.
BUDDHAS HAND
A native citrus to Chaozhou that has many subspecies, of which we utilise two, all from our partner’s boutique farm. A very floral aroma.
LEMON PEEL
We utilise fresh lemon peel from Yunnan that has a spicy intensity to its citrus note.
LIME
Two kinds of lime are used, local limes and Thai limes. We use them fresh and whole to impart a crisp tang to our gin that goes well with Juniper and Coriander Seed.
CORIANDER SEEDS
Coriander seeds are the fruit of the Chinese parsley plant. They impart sharp citrus flavours. Ours are picked from a small farm and used in our artisan craft beers too.
ORRIS ROOT
Root of the Iris flower sourced from Yunnan is ground down to a powder and imparts a subtle flavour and scent of violet flowers. Mostly it is the secondary fixative agent to bind our spirit with the oils of our botanicals.
ANGELICA ROOT
Our angelica root is sourced from Gansu and is roughly ground to impart maximum flavours. Care needs to be taken as Angelica is a powerful botanical that can easily dominate the rest of the flavours, a perfect balance adds a woody note to our gin. This is the primary fixative we use to incorporate and bind flavours.
GREEN CARDAMOM PODS
Green Cardamom comes from Indonesia and imparts a spicy and aromatic note that binds well with citrus and ginger.
CUBEB BERRIES
Our cubeb berries are sourced from Yunnan and used in our Gin to impart subtle floral aromas of lavender with a very slight lemon pepper finish.
CASSIA BARK
The bark of the Chinese cinnamon tree is sourced from Yunnan and leaves the gin with delicate cinnamon undertones and peppery taste.
LICORICE ROOT
The root of liquorice is very complex and depending on percentage used can impart a sweet flavour with herbs and also a spiciness that rounds out the palate.
APRICOT ALMONDS
Apricot almonds are ubiquitous in China and used in small quantities to tie all the flavours together and add a subtle nutty flavour with creamy mouthfeel.
LEMONGRASS
We pick fresh lemongrass from our family farm in Zhuhai that is then air dried naturally, imparting grassy and citrus notes.
GINGER
Scented ginger from our farm lends a spicy and herbaceous note to our gin.
GREEN ANISE
From Gansu, green anise is used sparingly to lend a menthol and cleansing finish to some of our gins.