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Whitley Neill Oriental Spiced Gin 0.7L 43%
New product
Inspired by Johnny Neill's travels to the Indian subcontinent in the late 1990s, our Spiced Gin is distilled with an emphasis on the exotic flavors and aromas of the Orient.
Aroma: A rich, fragrant aroma of coriander, cubeb and cardamom transitions to juniper and fresh citrus peel.
Palate: Juniper is complemented by warm, subtle cardamom with bright sweet citrus adding a juicy character, followed by notes of cumin leading to ginger and pepper notes.
Conclusion:
A long, elegant and balanced finish full of pepper and spicy spices.
Plant elements : Juniper, turmeric, orange, lemon, ginger, chilli, coriander, cumin, tomato seeds, saffron and star anise.
Awards
The Spirits Business Gin Masters Gold Winner 2022
San Francisco World Spirits Competition Silver Winner 2022
International Spirits Challenge Silver Winner 2022
Skladem
Simple serving methods
Indian Tonic - Orange slice and cinnamon stick (or star anise)
Light Tonic – Slices of mint and ginger
Alternative – Ginger beer
Classic serving methods
Spice Route Mule
50ml Whitley Neill Oriental Spiced Gin
25 ml lime juice
20 ml sugar syrup / cinnamon syrup
2-4 mint leaves
Top up with Fentimans ginger beer
Garnish: Slices of mint and ginger
Glass: Mule Mug or Hi-ball
Procedure: Pour gin, lime juice, 3-4 fresh mint leaves and sugar syrup into a shaker over ice cubes. Shake for 20/30 seconds to mix and dilute. Strain the liquid twice, pour over ice cubes and top up with Fentimans ginger ale. Garnish with a sprig of fresh mint and slices of fresh ginger
Classic serving, cont.
Spice Route Mule
50ml Whitley Neill Oriental Spiced Gin
25 ml lime juice
20 ml sugar syrup / cinnamon syrup
2-4 mint leaves
Top up with Fentimans ginger beer
Garnish: Slices of mint and ginger
Glass: Mule Mug or Hi-ball
Procedure: Pour gin, lime juice, 3-4 fresh mint leaves and sugar syrup into a shaker over ice cubes. Shake for 20/30 seconds to mix and dilute. Strain the liquid twice, pour over ice cubes and top up with Fentimans ginger ale. Garnish with a sprig of fresh mint and slices of fresh ginger.
Asian Snapper
60ml Whitley Neill Oriental Spiced Gin
120 ml tomato juice (or beetroot)
25 ml of lemon juice
20 ml sugar syrup
4 drops of soy sauce
6 drops Tabasco
Pinch of salt
A pinch of pepper
Glass: Hurricane / Spritz - salt and pepper on the rim
Procedure: Pour all the ingredients into a shaker with ice cubes. Shake well for 20/30 seconds. Garnish the rim of the glass with excess salt and pepper. Pour over large ice cubes into a Hurricane glass. Garnish with a stick of celery and 3 skewered olives.
Exploratory serving
Tokyo Mary
60ml Whitley Neill Oriental Spiced Gin
120 ml tomato juice (or beetroot)
25 ml of lemon juice
20 ml lemongrass syrup
4 drops of soy sauce
2 teaspoons Wasabi paste
Pinch of salt
A pinch of pepper
Pickled Asian / Sushi Ginger Salt Pickle
Glass: Hurricane / Spritz - salt and pepper on the rim
Procedure: Pour all the ingredients into a shaker with ice cubes. Shake well for 20/30 seconds. Garnish the rim of the glass with excess salt and pepper. Pour over large ice cubes into a Hurricane glass. Garnish with a stick of celery and pickled ginger on a stick.
Famous Last Word
30ml Whitley Neill Oriental Spiced Gin
20 ml green chartreuse
20ml Luxardo Maraschino Liqueur / Vestal Black Cherry?
10 ml of Mezcal
25 ml lime juice
Garnish: ginger and red cherry on a stick
Glass: Coupe
Procedure: Pour the entire contents onto large ice cubes in a shaker. Shake well for 20/30 seconds. Strain the entire contents into a chilled coupe glass. Garnish with a ginger and black cherry skewer. Add a picante twist.
| Volume | 700 ml |
| Packaging | 6 pcs |
| Alcohol content | 43% |
| Mark | Whitley Neill |
| Country of origin | Great Britain |
