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$53
Shikwasa, the tart green Okinawan citrus, sets off this gin with a fruity-floral lift, while roselle hibiscus and a peppery touch of cinnamon leaf trail behind. Distilled by a house that has made awamori since 1883, it folds in goya bitter melon for a subtle, savoury tartness. Clean, complex and dry to close.
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Description
The Masahiro distillery on Okinawa has been working since 1883, best known for awamori, the island's traditional rice spirit. That deep distilling pedigree shows in Recipe 01, a craft gin built around botanicals native to the subtropical south. Alongside the juniper sit goya, the famously bitter melon, roselle hibiscus, dried shikwasa citrus, pepper and cinnamon leaves, a roster that reads like the island itself and gives the gin its tropical lightness and elegance.
The nose is fruity and fresh, intense with shikwasa citrus, floral hibiscus and a flicker of pepper. The palate is soft and complex, an exotic weave of citrus, earth and herb, the bitter melon lending a fine tartness while cinnamon leaf and pepper add quiet warmth. The finish is long, dry and graceful, floral and spiced. Pour it with a yuzu or elderflower tonic and a slice of lemon to let the Okinawa botanicals show.
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