Taking a look at the lineup of Nginious! Gins, the summer one is the most overtly, and most over the top non-traditional. Eschewing much of the standards for a wide assortment of exotic and unusual botanicals: Juniper meets blueberry, peach, lime, jasmine (!!!), white pepper, rhubarb roots and rhubarb stalk.
Jasmine stands out as being particularly notable. Perfumers struggled for centuries to properly harness the flavor of jasmine. The delicate buds did not suffer heat well (it destroys the aromatics for which the buds are so prized!), and perfumers used fat to dissolve the aromatics in a method better known as enfleurage. It basically pressed the flowers between pieces of animal fat, until the fat itself became thick and musky with the rich aroma of jasmine. Jasmine is still incredibly hard to distill, and although not optimal, ethanol can be used as a solvent.
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I’m not a big fan of secrets. You know, sometimes its a little cold, – you’re on the outside looking in. So Nolet, what gives? You have some obscure botanicals: that much I’m certain of. The given list includes only Peach, Raspberry and Rose. I’m not going to claim that I can reveal the underlying secrets with my well-developed gin-tasting ability (I’m going to try though), but these three “known” ingredients are so obvious on their own, so overpowering and at the forefront- whether by suggestion or intention that they remain the focus of many reviews of this bold new entry into the realm of top-top shelf gins.
Where’s the Juniper?
The first thing that gin drinkers notice whether by scent or by taste is that the juniper is muted, almost missing. I definitely think there’s some juniper in here (and not just because juniper is essentially required to make a gin) but because there is an underlying mild spice that rings of juniper. It makes me think of the faint pine flavor that I once had in a Douglas Fir sorbet. Its pine, and I call it juniper just because its gin.
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