Salcombe Gin and two Michelin-starred chef Niall Keating have unveiled ‘Restless’, the fifth expression in the Voyager Series, which uses kombucha as a liquid botanical.
The 46% ABV limited edition gin is inspired by Niall’s passion for Asian cuisine and has been distilled with his very own blood orange kombucha, made at his culinary residence, Whatley Manor.
Created by fermenting Sencha Sakura tea using a kombucha mother and blood orange pulp, the blood orange kombucha is distilled with an English wheat spirit. This is said to capture and preserve the complex citrus and floral aromas.
Further kombucha is then used as a liquid botanical and combined with 15 botanicals, including Asian pears, Japanese salted plums, Chinese black dates, perilla leaves and Sencha Sakura tea, before being distilled according to the one-shot method.
The bespoke blood orange kombucha adds a “delicate sweetness, with a tang of blood orange and a touch of vanilla, while the Asian spices inspired by Niall’s love of Korean and Japanese cuisine add sweet smoky notes”.
Salcombe Gin Voyager Series ‘Restless’ is balanced with the more traditional use of Macedonian juniper, fresh lime peel and orris root, complemented with kaffir lime leaf, Mexican orange blossom and finally Citra hops; a subtle nod to the Californian IPAs from Niall’s time spent in San Francisco.
Niall said: “We have long admired the top-quality gin that Salcombe Distilling Co produces, and especially the premium collaborations they have done to date.
“When I was approached by Salcombe Distilling Co earlier this year, I felt they were very much the right calibre of distillers to work with on a bespoke gin for Whatley Manor.
“I was curious about the production process and how I could introduce some of my more intriguing ingredients to develop a stand-out spirit that would be a reflection of my own culinary journey.
“I’ve learnt so much about the fine detail that goes into the creation and distillation process, and I believe together we have crafted a unique and delicious gin.”
Restless & Tonic
50ml Salcombe Gin Voyager Series ‘Restless’
150ml Fever-Tree Premium Indian Tonic Water
A slice of Asian pear
Fill a copa glass with plenty of ice. Add 50ml of Salcombe Gin Voyager Series ‘Restless’ and top with 150ml of Fever-Tree Premium Indian Tonic Water. Garnish with a slice of Asian pear, gently stir and serve.
40ml Salcombe Gin Voyager Series ‘Restless’
10ml Choya yuzu liqueur
10ml Asian pear and Indonesian long pepper syrup
5 dashes plum bitters
1⁄2 pipette foaming bitters
50ml Real Kombucha Royal Flush
Place an extra-large ice cube in a contemporary tumbler and leave to one side. Fill a Boston shaker with ice, add 40ml Salcombe Gin Voyager Series ‘Restless’, yuzu
liqueur, Asian pear and long pepper syrup, plum and foaming bitters and shake vigorously for 10 seconds. Long pour the mixture through a double strainer over the ice cube into the glass. Top up with 50ml of Real Kombucha Royal Flush and garnish with a single perilla leaf placed on top of the ice cube.
‘Restless’ joins four further expressions in the Voyager Series – ‘Island Queen’, developed in collaboration with Monica Galetti; ‘Arabella’, created in partnership with Michael Caines MBE; ‘Mischief’, the result of a collaboration between Salcombe Gin and Mark Hix MBE; and ‘Guiding Star’, a slow and damson gin developed with port house Niepoort.