Jinzu Gin | 41.3% vol | 70cl | British Gin with Flavour of Cherry Blosom & Yuzu Citrus Fruit | Flavoured Gin Finished with Japanese Sake | Enjoy with Tonic in a Gin Glass

Product Information

What is Jinzu? Jinzu draws on almost 250 years of distilling expertise to craft a classically British gin with a delightful Japanese twist. Jinzu is the marriage of British gin with the delicate flavour of cherry blossom and yuzu citrus fruit, finished with a smooth Japanese sake. The drink is distilled in traditional copper pot stills, with a touch of distilled sake for a smooth, creamy finish. Jinzu Gin brings English and Japanese traditions together to create an exciting, intriguing spirit. It's made with a blend of Scottish gin (featuring juniper, coriander, angelica, yuzu and Japanese cherry blossom as botanicals) and sake, which brings a luxurious, creamy mouth feel and a subtle, compelling sweetness to its flavour profile.

Many of the best (and my favourite) gins have been created by bartenders. Ford’s Gin (Simon Ford), Portobello Road (Jake F Burger), Aviation (Ryan Magarian) and West Winds (Jason Chan). Distiller Desmond Payne was inspired by the Chelsea Physic Garden, just round the corner from the original Beefeater distillery, and has created a lovely herbaceous concoction with hints of lemon verbena and thyme.In a bid to tap into the gin craze that shows no signs of slowing down, the trend for Japanese-inspired versions of the spirit has been sweeping the UK. Made with a variety of exotic ingredients, these gins contain one distinctly Japanese element that makes them perfect for spring. The key botanical is cherry blossom, the symbolic flower that is celebrated at festivals around Japan each spring. Jinzu is the marriage of British gin with the delicate flavours of cherry blossom and yuzu citrus fruit, finished by smooth Japanese sake.

Feel free to adjust or even invert the vermouth/Old Tom ratios if you want something with a bit more punch. Jinzu pushes the boundaries of gin with its marrying of different cultures and tastes. Flavour Profile: Juniper, coriander and angelica are macerated in the pot still before cherry blossom and Yuzu are added. Flavour Once her idea was selected for the final, Dee was invited to Diageo’s World Innovation Centre, where she worked with Nicola Rowntree to turn the product from concept to liquid. They did this by making a compound gin with a juniper distillate and sake distillate and adding the other flavours as essences. Once they established what worked, they transferred this – through a process of trial and error – to a distilled recipe. The resulting product was extremely popular with the judges, and Jinzu Gin was born. The O.G. is great in a G&T, with a slice of orange instead of lemon or lime, but Whitley Neill's flavoured gins are also some of the most diverse and delicious on the market. Particularly Blood Orange and Parma Violet.Distilled at the Cameron Bridge distillery in Scotland in a traditional copper pot still Jinzu combines typical gin botanicals with exotic botanicals from Japan. First into the still are the Juniper from Tuscany and coriander from east Europe. Next are the Japanese botanicals, yuzu citrus and cherry blossom, these are distilled up to approximately 82% ABV. The finishing touch is distilled Junmai sake which gives Jinzu it’s distinctive flavour. Moonshot Gin from That Boutique-y Gin Company is made solely with botanicals that have been sent to space.