Agnes Arber Pineapple Gin - 70cl

Product Information

Infused with real-life Jaffa Cakes, as well as fresh orange and cocoa powder, it really does taste like the heavenly teatime staple in liquid form, but with an added dose of juniper. You can even taste the almond and vanilla from the cake that’s been infused. Saying that, Sipsmith Sipspresso has one other obvious application: it’s great in an espresso martini. Or give it a go in a regular dry martini, with just a twist of orange peel rather than the usual lemon.

If you adore Jaffa Cakes (and frankly, who doesn’t?) you’ll go wild for this dreamy gin that pays homage to the famous biscuit-sized cake. Our original Premium Gin is made with the same traditional method of gin distilling that was used in Agnes Arber’s day. It is a convergence of nine studiously sourced botanicals and clean, pure alcohol. A solid and heady scent of juniper followed by sweet lemon tones, Arber Premium delivers the expected juniper flavour harmoniously balanced with a soft blend of orange and lemon and a hint of liquorice sweetness to finish. The nine botanicals included in our Arber Premium gin include angelica, cassia, coriander, grapefruit, iris, juniper, lemon, liquorice and orange. Just like regular gin, flavoured gin is distilled with loads of botanicals to give it amazing aroma and taste. And just like regular gin, it always has juniper in it. That’s because without juniper, it can’t be called gin. A few gins, especially those mixed with natural flavourings after distillation can, over long periods of time change colour and flavour in the bottle. This doesn’t mean it’s gone off. Just as wines can develop as they age, so can spirits. In some cases, they can be even more interesting to drink than when first made. How to make flavoured ginFlavoured gins, meanwhile, use lots of other quirky botanicals. And these — not the juniper — tend to be the main focus. Some are flavoured with fresh berries, others with ripe pears or tropical pineapple. Some even taste of coffee or tea. Cuppa, anyone? Even if you’re a total gin newbie, you’ve probably heard of Tanqueray. One of the biggest gin brands in the world, it’s been turning out classic-style London Dry Gin to the same recipe since 1830.

The tart fruitiness of the rhubarb is balanced by the heat of real ginger, giving the spirit complexity and body. Just the match for a glass full of ice, a slug of tonic and a garnish of fresh-cut lemon. What do you mix with flavoured gin?However, where flavoured gin differs is in its other botanicals, and in how these botanicals are balanced with juniper.

It was also a challenge to refine an at-home recipe to something that could be easily produced in large quantities to satisfy both the on-trade and consumer markets. It feels like only yesterday when I took my gin recipe cards to Langley’s Distillery to see if we could make something marvellous of it and here we are today! A tropical holiday in a glass. Close your eyes and sniff this gin, and you’ll instantly be transported to a white-sand beach. It smells overwhelmingly of succulent, juicy pineapple and ripe mango. More of a tonic type? This gin is great in a pre-dinner G&T or two – that savoury character really wakes up the palate. Serve it Spanish-style, in a giant fish bowl glass with loads of ice and good-quality Indian tonic water.

The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates! Classic Indian tonic, flavoured with quinine – the bark of the cinchona tree – is always a safe bet, as it will match the juniper in the gin. But depending on the particular taste profile of your chosen gin, there may be even better pairings.

We were looking for a name that reflected the importance of the botanicals which were infused within the gin and so actually created a company-wide competition looking for the best name. One of our colleagues had just been reading about Agnes Arber and her dedication to the study of plant anatomy and botanical history. Originally from South Africa, I worked in various hospitality roles and was regularly taking part in and organising brewery tours where the interest in home brewing came from. It all started off as a hobby initially; being around the brewing process, I thought I’d try my hand at home brewing different types of beer. I then progressed into vodkas, liqueurs and then finally into gin where I really found an interest in infusing gins with various botanicals.The biggest challenges we’ve encountered have been launching these gins at a time when the gin wave was in full swing. In a highly saturated market, it was a huge worry for us whether we’d be able to cut through and make some noise when there was already so many superb gins about. A full strength gin offering a rich, tropical experience all-year-round. Featuring Arber’s classic nine botanicals, adding the sweet flavourings of fresh pineapple and a hint of mango, post distillation. Savoury, Earthy Notes of Juniper, Coriander, Pineapple and Angelica in the palate. Ideal mixer with premium tonic water or Mediterranean tonic water. Offshore Island deliveries will take longer than two days including Channel Islands, Isle of Man, Scottish Highlands and Islands and Scilly Isles. Johnny Neill, the founder of Whitley Neill, makes all kinds of flavoured gins. Quince gin. Gooseberry gin. Even parma violet gin. But there’s something especially homely and enticing about this most nostalgic of combos, rhubarb and ginger. What’s more, because there are some classic gin botanicals in there – including angelica, cassia, coriander, liquorice and, of course, juniper – it feels both gin-like and grown-up. There’s no mistaking this for a flavoured vodka, as can happen with some flavoured gins.