From the same folks who’ve brought you the award-winning Hibiki and Yamazaki whiskies, comes a gin 80 years in the making. For decades, the Suntory Spirits distillery in Osaka, Japan has been perfecting their very own gin. “Roku” means six in Japanese and represents the six unique Japanese botanicals that go into this complex yet harmonious gin. These botanicals are harvested in accordance with “shun”, the moment of peak flavour: yuzu peel in winter, sakura flowers and sakura leaves in spring, sencha and gyokuro teas in summer, and sansho peppers in autumn.
These are combined with traditional gin botanicals like juniper, coriander seeds, angelica root, angelica seed, cinnamon, cardamom seed, and bitter orange peel; then infused, distilled, and blended by Japanese artisans to create Roku Gin, a multi-layered gin with top notes of cherry blossoms and yuzu. There’s a hint of spiciness in the finish courtesy of the sansho pepper. The best way to enjoy this gin is to have it as a G&T, garnished with six slices of ginger.
The Botanist Gin
Conceived, distilled and hand-crafted at the distillery up in the northern reaches of the Rhinns on the Isle of Islay, The Botanist Gin exemplifies that land from which it comes: wild and full of complexity. Thanks to the 22 hand-foraged local botanicals that go into the making of the gin and a slow distillation method that draws out each botanicals’ distinct flavour, sipping on The Botanist Gin is like taking an exploration of the Scottish island through your palate.
In the spirit of exploration, The Botanist Gin, together with Urban Forager & Bartender of Native Vijay Mudaliar went on a little wild foraging trip recently to discover Singapore’s very own local botanicals. Just within the vicinity of Ann Siang Hill are abundant belimbing, ginger flowers, tamarind, turmeric leaves, chiku fruit, cinnamon leaves, wild sorrel, fern tips, pink jasmine, jackfruit, betel leaves, and betel peppers. Using some of these, Mudaliar came up with a refreshing pink-hued rendition of a G&T.
Pink Jasmine & Belimbing Spritzer
- 30ml The Botanist Gin
- 15ml Foraged Pink Jasmine & Belimbing* Vermouth
- For the infused Vermouth, sous vide 10g of foraged pink jasmine, 70g of belimbing and 700g of Cinzano 1757 Dry Vermouth at 55°C for 2 hours.
- For the cocktail, fill a tall glass with ice, add The Botanist Gin, Foraged Pink Jasmine & Belimbing Vermouth, and top up with tonic.
- *The belimbing can be replaced with starfruit.