After the very first Whisky, Ninkasi launches the 4th product in its “Craft distillery” range. With Alban Perret, a passionate master distiller who works at the craft distillery in Tarare, nothing has been left to chance. Hop flowers and herbs were macerated in a neutral alcohol base (organically grown) for 72 hours to produce a delicate infusion, then distilled.
A TOUCH OF ORIGINALITY!
The recipe is based on an original combination of Czech hops and fresh, local ingredients: juniper berries, sloe (picked in the Beaujolais by a plant collector for medicinal purposes), fennel, lemon, orange, cardamom and coriander seeds.
“Saaz hops are vegetal, fruity and herbaceous, giving the gin a soft, elegant aroma.
The beauty of the gesture: Alban zested 20 kilos of citrus fruit himself at .
“A tasting with initial citrus notes accompanied by spices. Next come bitter and blood orange, accompanied by berries, pine and a hint of ginger. The finish is lively and fresh” *Alban Perret
A GIN AND TONIC PLEASE!
How do you make a 100% Ninkasi Gin and Tonic?
Purists won’t argue: there’s a precise ratio to be respected:
1 part gin to 2 parts tonic on the rocks.
For a 100% Ninkasi Gin Tonic: Saaz organic hop gin with mistral hop flower and red pepper Tonic Ninkasi.
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