The gin is made using smoke at a botanical stage
- where chestnuts (which are cold-smoked for 40 hours) are subsequently macerated in spirit with ginger, quince, bitter orange, coriander & juniper before being distilled.
The salt is a special salt known as Sel LAncienne & comes from the Alps, which is added after.
The smoke is a lot more integrated & nuanced than in a peaty whisky & while the gin is very different
- it is not so overwhelming that it loses it's core juniper centred identity.
Very intriguing, complex & enjoyable!