Something that first struck us when sampling an earlier verison of 002 (Ginius Release), was the warm citrus on both nose and palate.
Weâre slight sticklers for juniper playing a key role in our gins, so began some discussion with the distiller about this recipe. It turns outâŠmuch to our excitement, that a previous version had far more elevated juniper. We thought there might be some middle ground to be had, that would let juniper play more of a role, while still allowing the citrus and spice to shine.
Again, a more than willing distiller made the necessary tweaks and we landed on this recipe for 002.
The elevation of the juniper means 002âs nose has some earthier notes underpinning the citrus and cinnamon spice from the cassia. The rest of the botanical mix of coriander, angelica and liquorice are traditional London style botanicals.
On the palate youâll find a smooth and sippable gin, with plenty of creamy mouthfeel. Cinnamon spice notes and warm citrus tail off into a peppery finish that lingers in a pleasantly numbing way.
Our suggestion for your g&t is to play into the cinnamon and citrus spice. Grab a thin slice of orange (too thick and it can overpower) and if you like the cinnamon the way we do, you can lean into this by adding a cinnamon stick also.
We think youâll love this gin as we move into autumn with itâs warmth and spice.
If youâre after a cocktail to let it shineâŠwe canât go past a good negroni. The orange peel will complement the citrus in 002 perfectly, while the natural warmth of a negroni will be enhanced by this gin.
002 Negroni
45ml 002 Ginius Release gin
30ml Campari
30ml sweet vermouth
Combine in an âOld Fashionedâ glass with large cube of ice and stir until chilled. Garnish with a twist of orange peel.
Variants â a negroni is a very personal cocktail. All elements should be dialled up or down to taste!
