Think back to the first time you actually picked a tree ripened grapefruit or citrus fruit and scratched the rind. For us the RAW citrus oils, the acidic bold aroma, and the fresh flavour infused into that smell shook our belief of what we thought citrus fruit tasted like.
So the big question we asked ourselves was how do we put that experience in a bottle?
First we mashed glacier fresh water with 100% Alberta grains allowing bright citrus flavours to be showcased without distracting from the core flavour.
We hand–crafted this gin using three different small batch distillation methods and bottled by hand in Canmore, AB.
•Whole lemons are blended with juniper, coriander, lemon verbena, orris root, and lavender then slowly vapour infused in our botanical baskets.
•Canmore spruce tips are hand picked from within 3 km of our distillery.
•Coriander and lemons are left to soak for 3 days in our small 80L pot still and distilled to extract the heavier flavour compounds.
•Once distilled, this gin is compounded with 50lbs of lemons and a small amount of orris root to fix the volatile aromatics. We rolled up our sleeves and hand zested all the RAW citrus fruit by hand!
• Finally we finish this gin with a grapefruit Pu’er (a microbial fermented tea aged for 25 years inside of the rind of a grapefruit.) to ground the flavour profile and provide an earthy dry finish.
Finished by blending with Glacier sourced water from the Rocky Mountain Bow Valley watershed.
We enjoy RAW Citrus Gin as a sipper on its own, with ice or recommend this spirit to enhance many popular cocktails such as a gin grapefruit gimlet or cosmopolitan.
RAW Citrus Gin is a summer classic sure to be a stable addition to your mixing arsenal.