Truth Scarlet Gin

Juniper

Juniperus communis: Provides the core of any gin! Fresh, resinous and piney primarily provided by the compounds α & β-Pinene.

Cherry

Prunus avium Rich: dark red berry notes and hints of bitter almond/marzipan from benzaldehyde make cherry a star in deserts and a highlight of summer

Apple

Malus domestica: Apples grown and enjoyed the world over they cover the hills between Adelaide and Barossa. Sweet and a little honeyed and a little tart due to malic acid there are too many to describe but everyone has their favourite.

Ginger & Clove

Ginger Zingiber officionale: The presence of zingiberene and gingerols with ginger give us its unique flavour and pungency, slightly warming and fiery

Clove Syzygium aromaticum: Clove can be polarising to some, its strong flavour coming from eugenol can be quite pungent and a little bitter but in small amount can truly elevate a drink or a dish

Star Anise, Cinnamon & Nutmeg

Star Anise Illicium verum:There are a myriad of botanicals that contain anethole, a compound that give liquorice its flavour but star anise is slightly more restrained and has a sweetness which pairs well with fruit.

Cinnamon Cinnamomum verum: Well known to many, especially if you love your baked goods. Compounds like cinnamaldehyde and cinnamic acid add Sweet and woody aromatics with notes of citrus and a subtle hit of spice, making cinnamon a welcome addition in many recipes

Nutmeg Myristica fragrans: Have you ever had a dish that had a flavour so familiar but you couldn’t quite place it? Well maybe it was nutmeg, it can show notes of nuttiness clove and cigar box and citrus, it is rich and aromatic and can be warming and even slightly sweet. Now with such a range of course no one compound is responsible but myristicin and sabinene definitely play their part.