Calling the Gin Distillers and Botanical Alchemists for Help

zymurgybob

@Unsensibel said: you could market the louching as a higher extraction content (= more botanicals = more premium)

That's pretty much what we're doing. What people notice first is the intensity and kinda brightness of the flavor, and they really like that. I tell 'em you can't get that without a lot of flavoring (and louching) oils.

Kapea

@zymurgybob said: ...intensity and kinda brightness of the flavor...

You get that with vapor infusion vs maceration.

Even more so if your gin comes off of the still at drinking strength.

grim

A couple days back @CothermanDistilling mentioned jalapeño vodka, and I accidentally read it as jalapeño gin. Ever since then it's been lingering in my brain. I know it's kitschy, but I really like jalapeño in tequila cocktails.

Cucumber + Jalapeño? Is it a drink, or a salad?

richard

Try Rosemary in your G&T. It is really great.

Kapea

I make a cassia bark/licorice root infused vodka that flies off of the shelf when guests visit. It came out of making botanical stock solutions while experimenting with blendings for gin flavoring.

Totally cinnamon flavored. The licorice only contributes a perception of sweetness. Dangerous stuff. Easy to drink too much.