With Chinnery Gin, they wanted to capture some of the romance of the Old China Trade. In the early 19th Century, all trade with Imperial China was conducted at the southern port of Canton, by order of the emperor. Among the main commodities purchased there were silk, porcelain, tea and cassia.
They searched the wholesale tea market at Canton for a very particular variety of oolong tea and combined it with cassia bark (sometimes known as Chinese cinnamon and often used in place of cinnamon) and osmanthus, a flower with a wonderfully sweet fragrance that is redolent of the very streets of Canton.
The full recipe for Chinnery Gin incorporates ten botanicals:
Osmanthus Flower, Oolong Tea, Cassia Bark, Juniper, Coriander Seed, Liquorice Root, Sweet Orange Peel, Grains of Paradise, Angelica Root & Orris Root
by Rachel Lindsay
Very floral, leading into hedgerow notes of honeysuckle, wild herbs, cleavers and bramble. Warm fruit, sun-ripened strawberries and rhubarb, petals crushed underfoot and honey. Botanical notes of juniper and coriander, light, clean and summery, like lazy hazy summer evenings, decadent, aromatic and exotic. There is a lovely note of gooseberries with orange zest.
Rich, creamy and zingy on the palate. Warming and mouth watering, juicy summer fruits and fresh herbal notes coming through. Sweet spicy flavours of clove and cardamom, floral like a sunny wall garden, quite heady, wallflowers and stewed fruits, jam, buttery lemon slices. Really floral, like a fruity summer jelly, or Turkish Delight.
Crisp, clean and green on the finish, almost Mediterranean, a hint of olives. Very satisfying.