Using the inspiration of Ferdinand de Magellan in 1519, who circumnavigated the world to explore the ‘spice islands’ and the several barrels of cloves that were brought back, the Magellan gin is hand crafted in small batches using natural exotic botanicals at the Angeac distillery in France.
Using the rich wheat grain of Capet from the Beauce valley and the spring water drawn from the Gensac spring in the Cognac region that is naturally filtered through grande champagne limestone, the two are triple-distilled by hand in a copper pot still.
Eleven botanicals (cloves, juniper, cinnamon, cassia, coriander, orange peel, liquorice, grains of paradise, cardamom and nutmeg) are sun-dried and added to the head of the still and the spirit is distilled for a fourth time. Once the distillation process is complete, the Magellan gin is infused with natural Iris root and flower which gives the spirit its distinctive blue colour.
So this award-winning (Gold medal in the Super-Premium category at the Gin Master competition 2008) gin looks good, but how does it taste?
Magellan Gin – 44%
Very light on the nose with a sweetness being released slowly. Lots of floral flavours of cloves and juniper create a fantastic longevity with a good burst of freshness but do end with a heavy dryness.
With lots happening if you were to have Magellan on its own, does it create any obstacles in creating a cocktail? Try out some of these recipes and judge for yourself!
Pacific Blue Martini
Splash of Vermouth
Shake and strain into a Martini glass. Garnish with lemon peel
15ml fresh lemon juice
Place four or five ice cubes into Martini glass. Stir and strain over ice with garnish of lemon twist
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