This latest spirit takes the definition of gin and expresses it very differently to what consumers would have tried before, through infusing unique ingredients to create a savoury – or umami – flavour.
Umami Gin’s base flavour comes from hand-picked Sicilian capers, distilled under vacuum at 45 degrees and after which they are combined 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.
The liquid is then combined with bergamot and juniper distillates and the blend is then left to rest in an old cognac barrel for several months, giving it a unique, fresh and lightly savoury quality with an entirely unique flavour profile.
Umami Gin was born from a desire to create a spirit that offers a different expression of juniper and gin through combining modern techniques and traditional methods. Founder and distiller, Miko Abouaf comments:
“When creating Umami Gin, we wanted to make a spirit which expresses gin and juniper in a different way to what has been done classically and what people are used to trying. Our mission at Audemus Spirits is to showcase spirits in new and innovative ways for consumers and bartenders alike to enjoy their favourite drinks in a new light. We looked forward to seeing some experimentation with our Umami Gin”
Umami Gin can be enjoyed in a classic Gin & Fever Tree Mediterranean Tonic or, as created by Hamish Denny of Spirtland in London, in a Gibson. It’s also delicious in a Bloody Mary, further enriching the existing umami flavours in the classic cocktail.
Umami Gin is being distributed and marketed by BBB Drinks. It will be available exclusively at The Spirits Kiosk for a month starting on 18th May. After this, it will be widely available via other key retailers later in the year.
The new variant can also be enjoyed at selected on-trade partners, including Holborn Dining Rooms, Spiritland and Publiq.
Discover the range at Audemus Spirits and visit: