Vanilla ice cream on the nose, with butterscotch sauce and almonds. A creamy, full-bodied gin, with a nutty gingerbread finish.
Key botanicals are fresh vanilla pods, almonds and root ginger. (Allergen free.)
Serve the gin dry with tonic or sweet with ginger ale and add a wedge of orange. Or grown-up gin-lovers should try a Negroni: one part gin; one part red vermouth; one part Campari.
Nose: Vanilla ice cream with butterscotch & almonds.
Palate: Creamy & full-bodied, with a nutty, gin