I’ll forgive you if you thought we were talking about herring. But no, we are indeed talking about a Swiss gin from the team behind the nginious! line of gins, which we’ll be seeing more of in the coming weeks on here, thanks to David T. Smith who brought me some samples during a recent get together in California.
Using chestnuts, which are cold smoked for 40 (!) hours, and are subsequently macerated in spirit with ginger, quince, bitter orange, coriander and juniper, the smoked nuts are only half of the equation.