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 and juniper before being distilled. The salt is a special salt known as Sel LAncienne and comes from the Alps, which is added after. The smoke is a lot more integrated and nuanced than in a peaty whisky and while the gin is very different - it is not so overwhelming that it loses it's core juniper centred identity. Very intriguing, complex and enjoyable!

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