Product Snapshot – Cambridge Japanese Gin

Taste & Aroma:

• Nose / Aroma: Fresh citrus from yuzu, herbal and green notes from shiso, with mild hints of cucumber. It also has a clean juniper background.
• Palate: A balance between fresh and herbal, with a gentle heat and underlying nuttiness.
• Finish: Usually crisp and clean, with a lingering citrus and herbal tone. Not overly heavy or sweet.

These aromas and flavours are created through a notable distillation method, where each botanical is distilled individually under vacuum or low pressure and temperature, to help preserve the delicate flavours that could be lost under harsher conditions. After the individual distillation, the botanical distillates are blended to make the final spirit.

How to Best Serve:

If you’re looking to get the most out of this gin, below are some suggestions on how best to serve:

• Gin & Tonic: Use a delicate tonic so as not to overpower its subtleties. Garnish could be a leaf of shiso, green apple or something to accent its herbal and citrus profile.
• Neat or with ice: Because of its clean character, it can be sipped neat or on a large ice cube to allow more nose then taste.
• Cocktails: Works well in lighter gin cocktails, such as a Martini-style with a light vermouth, that allows the botanicals to shine, rather than being hidden beneath strong flavoured mixers.

Why It Stands Out:

• The exclusive use of Japanese botanicals is a strong selling point – many gins may include Japanese botanicals among them, but this one focuses on them.
• The vacuum/low-temp distillation for each botanical helps preserve volatile aromas and flavours that might otherwise degrade.
• It can be seen as pushing the boundary of gin styles – merging Japanese flavours with Western Gin Tradition.