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
How It's Made
Pink Pepper Gin is a unique, hand-crafted assemblage of 9 botanicals, independently infused over a period of time in a pure, neutral grain alcohol. The top notes are Pink Peppercorn, Cardamom and Juniper – distilled separately in ‘Brunhilda’, a bespoke, low-pressure, glass vacuum still. The base notes come from a distillation of locally sourced Honey, and Vanilla and Tonka Bean infusions, together with three secret, distilled ingredients. The final recipe took months to perfect, and each batch of Pink Pepper Gin takes months to create – it’s a true labour of love, resulting in a smooth and elegant gin.
PINK PEPPER DRY GIN
Pink Pepper Dry is a modern interpretation of a classic dry gin, and a crisp companion to the original Pink Pepper. With strong notes of juniper and pink pepper at the fore, segueing to warm and floral spring honey, cardamom and angelica, this interpretation will satisfy even the most discerning gin purists.
Similar to the original gin, Pink Pepper Dry is distilled under vacuum – then blended and lightly filtered before being bottled.
This gin is the perfect blend for a dry martini – served with a twist of lemon, a G&T garnished with a sprig of lavender, or any classic gin cocktail.
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 in the Cognac region of 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.
Sepia Amer 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.
Umami Spirit 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 and distilled at 45 degrees to maintain their fresh aroma.
We combine this distillate with an infusion of Italian parmesan cheese, which is glutamate-rich (the molecule which is responsible for our tongues ability to taste umami) and two other secret ingredients. The blend is left to rest in an old cognac barrel for several months and the result is a lightly savoury spirit with an entirely unique flavour profile.