Anno Extreme 95 Gin

Considered one of the 50 fundamental herbs in Chinese medicine Cassia is often used as an alternative to cinnamon, which is in the same family and genus.  This often leads to confusion between the two botanicals in both taste and texture.  Cassia bark adds a strong cinnamon style flavour with an extra peppery punch.

These bluish purple berries are the basis and therefore the signature of all gins, and the prominent flavour in traditional gins. Although it has a berry-like appearance due to its fleshy skin, the juniper berry is not actually a true berry but a female seed cone from a conifer. Juniper berries have a strong and assertive pine flavour; the flavour is mostly woody, but it can have some slightly citrus and floral tones to it.

Coriander is the second most common ingredient in gin.  Although all parts of the plant are edible; the fruit or dry coriander seeds only a few millimetres in size are the part we use as a spice to flavour Anno gin.  When distilled the seeds have a warm, spicy, nutty flavour that can also combine citrus and orange notes.

We use a specially selected blend of different aromatic Kentish hops.  Kent has been famous for growing hops for English beer for centuries and has remained the largest producer of hops in England until as recently as 2003.  Unlike the bitterness imparted in beer production, aromatic hops when distilled for our gin have a pleasant, sweet flavour, which lingers in your mouth.

The properties of eucalyptus leaves vary widely between species, we use a variety that is herbal in aroma and flavour, for a cool freshness. Many other types are used for medicinal purposes and a huge range of further applications.

Nutmeg brings a complex, sweet and seasonal flavour which compliments and enhances the fresh orange taste.

Grapefruit is a key botanical with an unmistakeable citrus character, it adds an aroma and flavour that isn't found in other fruits. So-called because of the way the fruits bunch together while growing.

Although thought similar in taste to star anise and fennel, the liquorice plant is unrelated as it is actually a legume associated to the family of beans and peas. The name liquorice was derived from the Greek word meaning sweet root, descriptive of its long lasting, mellow, sweet, woody flavour.

Fennel adds a further anise flavour but with some more depth and complexity. The seeds are taken from the flower of the fennel plant after it's bloomed and browned, when the seeds are at their ripest.