Saffron Gin, 70 cl

Product Information

Fresh and tingly. Crafted with a rice spirit base, yellow yuzu, red shiso leaf and hinoki wood chips We produce an Aquavit, made from 100% Organic Wheat neutral grain spirit and aged for up to a year in small five-gal ex-single malt barrels. We will produce a 100% Blue Agave Spirit. A Blanco (clear) as well as a Barreled “Reposado” and “Añejo” style versions.

I have been into Saffron Gin for a few years . I like it with an orange slice and something like fever tree tonic Straight, in a strong martini, or paired with a more bitter tonic such as Q, the saffron is there and part of what is a very nice blend of traditional gin ingredients. Sadly, mix it with anything more poignant and the saffron is gone. I am with the GB Saffron gin lovers here. It doesn’t work in a dry martini but makes a fantastic g & t . A good tonic will balance the sweetnes and bring out the herbs. To enjoy more of the saffron I just pour it over ice. I felt like it costs the same as a restaurant, with service charge added on as well, but they are food stands and it should be a bit cheaper, or at least fairer portions. I too am a Saffron fan, my ‘treat’ gin, agree better without lemon or lime, will try the orange though.

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Saffron seems to have originated in western Asia travelling from there to India. By the tenth century it was being grown by the Arabs in Spain. The Moors are said to have brought it to Italy, France and Germany by the thirteenth century. When I tried it, I had it neat at room temperature, then I added some icewater and it flattened out a bit, then I added ice and it lost much of its aromatic glory. Now I only drink it at room temperature. The saffron is added via post-distillation maceration, hence the beautiful Golden hue. Tasting Notes Gabriel Boudier Saffron Gin is said to be based on a recipe found in the archives. It’s an East (saffron) meets West (gin) interpretation.

I made some of this, but steeped the bergamot peel for 12 months! (Using the same principle as making sloe gin – the longer the better). The peels went white so I thought it was ready. The gin without sugar added tastes very perfumey and unpleasant. I’ve never had bergamot gin so I don’t know what flavour I’m shooting for, but should I be aiming for a much more subtle bergamot flavour? Is it stewed? Once your gin has had its steeping time you are ready to mix it with the sugar syrup. Put the sugar and 300ml of cold water into a saucepan and bring to a gentle boil, allowing all the sugar to dissolve, then simmer for a further 10 minutes. Allow to cool completely. The saffron notes don’t come through strong enough to really recommend it as a saffron-forward mixing gin. We at NOCO Distillery believe in doing business that benefits not only us but the rest of the community as well. Discover what happened next by joining us on a Sipsmith’s distillery tour. Learn the history of this fine beverage (with a ginny tipple in hand, naturally) and enjoy a tutored tasting session. Gin Gin.

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Melt the sugar in a saucepan on medium heat. When the sugar gets brown, lower the heat to start to get light amber color and set aside. We outsource what processes we can to other local companies. For instance, we contract some of our wash to local breweries and complete the fermentation in our distillery. Which is not only efficient but also produces more work for the local community. Cinnamon, Coriander, Elderberry, Ginger, Grains of Paradise, Lemon, Lemongrass, Mango, Orange, Pineapple, Star of Anise, Rose, Rose Hip, and Vanilla. I make this in a similar way to limoncello, with some added sugar, so it’s sweeter than regular gin, meaning you can drink it straight over ice or in a gin and tonic. Peel long strips of rind from the bergamots using a vegetable peeler, taking care not to use too much of a heavy hand, otherwise you’ll end up with a lot of bitter pith.

Hi – I made this gin a month ago with some good organic lemons shipped direct from Spain and cheap French gin. As much as possible, we source raw materials from local producers. Much of the botanicals and fruits we use in our craft spirits are produced right here in Colorado. By doing so, we reduce our operation’s carbon footprint; locally sourcing raw materials means a shorter distance to travel and thus lesser fuel consumption. It also maximizes our positive impact on the local economy. By purchasing from local businesses, we increase the income of local producers. This, in turn, provides locals with more work opportunities, directly or indirectly increases' locals' spending power (which boosts the local economy even more), and increases the government's tax earnings — the Colorado proud way. Fort Collins is perhaps best known for being the "Craft Beer Capital of Colorado." Twenty plus breweries call it home. Additionally, approximately 70% of all beers produced in Colorado come from Fort Collins. We're so excited to announce that our Organic Vodka, Bourbon II, Single Malt, Rye Whiskey, Blended Whiskey, NOCO Wh… https://t.co/smoyQIsQ1y Jul 12, 2019, 5:15 PM A French colonial recipe of eight natural botanicals rediscovered by France's leading micro-distiller Gabriel Boudier of Dijon. Gabriel Boudier is a leading micro-distiller in Dijon France with a reputation for fine spirits since 1874. Saffron Gin is a unique recipe discovered in the archives of France's colonial past when England and France both claimed India as their jewel and gin rich in exotic botanicals was the fashion. This handcrafted, small batch pot distilled gin is made from the finest natural botanicals, in addition to the Saffron which gives a delicately spicy character, the recipe has Juniper, Coriander, Lemon, Orange Peel, Angelica Seeds, Iris and fennel, creating one of the most complex and memorable gins distilled today.Of Persian origin, saffron is the most world's most expensive piece and a timeless symbol of the city of Milan, as evidenced by its yellow risotto. Cardamom

In the modern day, Gabriel Boudier still makes a Creme de Cassis as the House of Fontbonne did upon its founding; however, they line has since expanded. I really, really like the Old Raj 55% for a sipping gin. In my opinion, it loses too much when chilled. I sip it in a snifter with a little water, more or less depending on how I feel. This is a gin that invites contemplation and relaxation. I have Old Raj 55% in a decanter on my bar. Colorado Springs - Denver - Fort Collins - Greeley - Las Vegas - Loveland - Sheridan - Thornton - Wellington - Wheat Ridge - WindsorSaffron is a spice that is often used in savory dishes, but it can also add a unique and exotic flavor to your drinks. We produce an Aquavit, made from 100% Organic Wheat neutral grain spirit and aged for 5 years in small five-gal ex-bourbon barrels. It is thought that saffron was introduced to England in the fourteenth century. The Cornish traded their tin for Spanish saffron. It is then thought to have been grown in England around Bude. Hence the beautiful Cornish saffron bread and buns. A lovely story says that a pilgrim smuggled a saffron corm into England hidden in his hollow staff. Saffron growing became widespread in Essex and also Suffolk and Norfolk. Chipping Walden even changed its name to Saffron Walden. My first try of Old Raj was at a fancy restaurant north of Point Reyes, CA. I wanted to taste it carefully, so I asked for the same amount as in a Martini, but served neat. The bartender got all flustered and wouldn’t do it. Finally our server made it work, and then they didn’t charge me for it! We're excited to announce that you can now enjoy our Blended & Bourbon II whiskeys thestillwhiskeysteaks. And if yo… https://t.co/YG1qkmq0tH Jul 22, 2019, 1:35 PM