Flavor Profile
The Amazonian Gin Company is distilled in Peru at The Inca Distillery. Distilled from a base of cane, it features several unusual local botanicals.
One is Sancha Inchi, also known as the “Incan Peanut.” It was widely grown by the indigenous people of Peru. Although toxic if consumed directly, the fruits and leaves are rendered edible through cooking.
Another, the Camu Camu has a flavor like a giant sour grape (with a huge pit). It was used by indigenous Peruvians as source of Vitamin C and a treatment for Malaria.
Tasting notes
Aroma: Sherbet-like lime and orange. Vanilla and Tonka Bean notes underneath. Oily citrus predominates but there’s a green, leafy glow and a touch of camphor.
Palate: Verdant and green, Amazonian Gin Company gin has an intense, camphor kissed flavor profile.
Early, lime leaf, lemon leaf, unripe pineapple and citron oil. There’s some earthy, nutty character lying beneath. Later intense and growing camphor. Lime dominates the palate throughout becoming even more dominant later.
Finish: Intensely flavored, the camphor and lime notes sit on the palate for a fair amount of time after sipping. It’s fairly astringent leaving an impression of bitterness when sipped neat.
Cocktails and suggested serves
Amazonian Gin Company is somewhat hard to mix. I’ll start with where I found it worked best: gin and tonic and Southside Cocktail. The citrus is somewhat muted in a gin and soda and it can be quite vibrant in a gin and cola. It might even remind some people of Pepsi Twist or Pepsi with Lime.
However, I struggle with this gin in other applications. The intensely verdant citrus clashes in a Negroni. The astringency feels overwhelming in a Martini, while the botanicals get into a shouting match when combined with vermouth.
Bartenders working with Amazonian Gin Company’s gin are advised to build cocktails around its unique botanical bill. It’s a tall order to use it in place of most gins in most cocktails
Overall, Amazonian Gin Company
While I love gins that expand our botanical horizon, I’m disappointed that Amazonian Gin Company veers so far off the track. Juniper is an afterthought— if even a thought— and the botanical bill is so loud that it leaves the impression of a very strongly flavored vodka.
Further, it’s a bit hard to mix with leaving bartenders in a tough space with this gin behind the bar. In the right cocktail program, the gin’s quirks could be celebrated. However, gin fans may be disappointed in the dearth of the crucial botanical. Which is a shame, because the piney notes of juniper might be exactly what this gin needs to move towards balance.
Because this gin is made with chestnuts and peanuts are there allergy concerns for this who allergic to tree nuts and peanuts?
I’m not 100% sure— I don’t know the specifics of nut allergies and what compounds cause those reactions (and further, whether those compounds carry through in distillation).