Batch #1, while mixable was dominated by coriander. I don’t believe the 2:1 juniper to coriander ratio plays correctly for a “dry” gin. Perhaps this historical ratio is better suited towards Genever style gins, which indeed is what it tasted like. However, it that the sweetness may have come from the not-so-neutral initial spirit.
Batch #1, per liter of alcohol
- 22g Juniper Berries
- 5g Coriander Seeds
- 2g orange peel
- 1g angelica root
- 1g calamus root
- 1g cassia bark
- 1.5g fresh ginger
- 2 cardamon pod
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