PINK PEPPER GIN
Pink Pepper Gin is Audemus’ flagship product – it was born from a desire to create an aromatically bold and complex new-style gin. Steering away from the straight and dry juniper-lead style of gins from the yesteryears, we have created a spirit which will evolve and change depending on how it’s enjoyed.
Each batch of Pink Pepper Gin is dedicated to family members, good friends and people who are part of the Audemus story.
Which batch do you have? Find out about the person behind the batch.
A LITTLE BIT OF THIS, A LITTLE BIT OF THAT
When you first try a sip of Pink Pepper Gin, it’s the fresher, spicy notes of pink peppercorns, juniper and cardamom that are prominent. As the gin warms up, warmer patisserie notes of vanilla and tonka come to the fore. When diluted or served chilled over ice, the spirit opens up with beautiful florality. On the palate the gin is full bodied and intensely aromatic – thus it’s perfect for sipping or for enjoying in cocktails.
Botanicals: Pink peppercorns, Juniper, Cardamom, Cinnamon, Honey, Vanilla, Tonka beans and two secret ingredients.
Umami Gin is a product in its own universe. Named after the fifth taste; savouriness, or how we describe it – saltiness without the salt. The base flavour for this spirit comes from South Italian capers which are brought in directly from the cooperative. They’re distilled at 45 degrees to maintain the fresh iodic aroma.
We combine this distillate with an infusion of Parmigiano-Reggiano, Italian parmesan cheese, which is glutamate-rich (the molecule which is responsible for our tongues ability to taste umami).
Combined with juniper, two other ingredients, and a base of neutral grain spirit, the blend is left to rest in an old cognac barrel for several months. The result is a fresh, lightly savoury gin with an entirely unique flavour profile.
Botanicals: Sicilian capers, Juniper, Parmigiano-Reggiano, Bergamot, ex-cognac barrel finish.
Covert liqueur was born from a desire to bring the fragrant warmth and complexity of three ingredients together in a chord of liquid harmony. Using just fig leaves, spring honey and cognac we capture a flavour in essence which is at once evocative, suave and richly perfumed.
Fig trees grow abundantly all over France – adorning the edges of vineyards, sporadically appearing in the wild and taking pride of place in private gardens. At the start of springtime, fig trees plump their leaves with an aromatic sap; becoming richly green in colour, whilst wafting the deliciously heavy and sweet aromas of the sun-roasted leaf.
To translate this aroma into flavour, we harvest the fig leaves during the brief period where they are at their most aromatic. They’re then air dried, lightly roasted by hand and finally transformed into this bright liqueur after adding just the two other aromatic ingredients, and a small amount of cane sugar to balance the sweetness.
To the nose – Covert has a deep musky aroma, balanced with the brightness of fruit. On the palate it has notes of jammed figs, countered with dry tones of grilled almonds and rye. The aroma of honey lingers, contrasted with a teasing bitterness on the tongue. It is perfect served as a digestif – neat or on ice.
Botanicals: Roasted fig leaves, cognac, honey.
Sepia Bitter is a contemporary aperitif – an homage to the French-style bitters of bygone years.
With a base of roasted French chicory, which provides a full-bodied and lightly bitter canvas – Sardinian myrtle (tannic and spicy), fresh seasonal oranges (smooth and aromatic), angelica root (earthy
and bright) as well as a handful
of other botanicals are painted together to create an intricately modern, bitter-sweet spirit.
The result is a tension between the earthy – roasted flavours of chicory and myrtle and the ethereal brightness of orange.
Sip Sepia over ice, in a light beer as is the tradition method in France, or in cocktails.
Botanicals: Chicory, Sicilian Myrtle, Rooibos, Sweet Oranges, Angelica, Vetiver.