Saffron Gin, 70 cl

Product Information

We produce an Aquavit, made from 100% Organic Wheat neutral grain spirit and aged for up to a year in small five-gal ex-single malt barrels. Pour the gin into sterilised bottles and secure with a top. It will keep for years, although it’s unlikely to last that long.

It is thought that saffron was introduced to England in the fourteenth century. The Cornish traded their tin for Spanish saffron. It is then thought to have been grown in England around Bude. Hence the beautiful Cornish saffron bread and buns. A lovely story says that a pilgrim smuggled a saffron corm into England hidden in his hollow staff. Saffron growing became widespread in Essex and also Suffolk and Norfolk. Chipping Walden even changed its name to Saffron Walden. But recently, saffron has been gaining popularity in the world of mixology, with bartenders experimenting with different ways to incorporate this spice into their drinks. We will produce a 100% Blue Agave Spirit. A Blanco (clear) as well as a Barreled “Reposado” and “Añejo” style versions. Of Persian origin, saffron is the most world's most expensive piece and a timeless symbol of the city of Milan, as evidenced by its yellow risotto. CardamomThe saffron is added via post-distillation maceration, hence the beautiful Golden hue. Tasting Notes River Mentana Venetian Dry Gin. "River is a term for diamonds from rivers," says Mau, "they are the most precious diamonds, with perfect clarity, like our gin. Mentana is an ancient wheat variety that was used in the fermentation for the alcohol base. A fragrant, creamy wheat with a distinct salinity, grown close to the Venice lagoon." Vermouth We produce an Aquavit, made from 100% Organic Wheat neutral grain spirit and aged for 5 years in small five-gal ex-bourbon barrels. Saffron is a spice that is often used in savory dishes, but it can also add a unique and exotic flavor to your drinks. Cinnamon, Coriander, Elderberry, Ginger, Grains of Paradise, Lemon, Lemongrass, Mango, Orange, Pineapple, Star of Anise, Rose, Rose Hip, and Vanilla.

Gabriel Boudier Saffron Gin is said to be based on a recipe found in the archives. It’s an East (saffron) meets West (gin) interpretation. Peel long strips of rind from the bergamots using a vegetable peeler, taking care not to use too much of a heavy hand, otherwise you’ll end up with a lot of bitter pith. We outsource what processes we can to other local companies. For instance, we contract some of our wash to local breweries and complete the fermentation in our distillery. Which is not only efficient but also produces more work for the local community.The story of the history of saffron is interwoven with myths. Ovid wrote that Smilax changed her pursuer Crocos into a flower, leaving the red stigma as a symbol of his passion. Another myth describes Hermes, the messenger to the gods, wounding his friend Crocos by accident. Blood dripping from Crocos's head fell on the ground, where Hermes changed it into the flower. Zeus is also said to have slept on a bed of saffron. Straight, in a strong martini, or paired with a more bitter tonic such as Q, the saffron is there and part of what is a very nice blend of traditional gin ingredients. Sadly, mix it with anything more poignant and the saffron is gone. Want to indulge in some luxury? Now, not only can you enjoy the juniper-flavoured goodness of gin, but saffron has also been added into the mix. Saffron is so fragrant that even the smallest amount is enough to transform a recipe. Used mainly in Indian and other Asian cuisines, the spice is reserved for only the finest dishes and is extremely expensive. The spice isn?t just simply thrown in for good measure; its use is carefully thought out and calculated. Saffron Gin, as you may have already guessed, contains this heavenly spice, but also contains many other top-quality botanicals. Joining the classic juniper berries, and not to forget the saffron, the gin also contains fennel, coriander, both lime and lemon peel, and angelica root. This winning combination of fine ingredients makes a premium gin which will excite your taste buds. We also produce a 50% Blue Agave & 50% Cane Spirit. A Blanco (clear) as well as a Barreled “Reposado” and Añejo style versions.

Colorado Springs - Denver - Fort Collins - Greeley - Las Vegas - Loveland - Sheridan - Thornton - Wellington - Wheat Ridge - Windsor We at NOCO Distillery believe in doing business that benefits not only us but the rest of the community as well. The heady bergamot orange is a fragrant citrus that grows in France and Italy. It looks like a squat green lemon. Its juice is more acidic than lemon but its peel is uplifting – it has a deeper, almost woody citrus scent. I adore it. You can also buy bergamot lemons which look like a traditional lemon but taste sweeter, with a more orange skin; I like to use the greener bergamot oranges as they have more of the floral lemony notes I love, but both work. I have made a pretty pink-tinged blood orange version too.

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The saffron notes don’t come through strong enough to really recommend it as a saffron-forward mixing gin. Saffron is the most expensive spice in the world. It can be used for various culinary purposes, from stew to drinks. As much as possible, we source raw materials from local producers. Much of the botanicals and fruits we use in our craft spirits are produced right here in Colorado. By doing so, we reduce our operation’s carbon footprint; locally sourcing raw materials means a shorter distance to travel and thus lesser fuel consumption. It also maximizes our positive impact on the local economy. By purchasing from local businesses, we increase the income of local producers. This, in turn, provides locals with more work opportunities, directly or indirectly increases' locals' spending power (which boosts the local economy even more), and increases the government's tax earnings — the Colorado proud way. We offer apple, grape eau-de-vie as well as barrel-aged brandies. Thanks to our smaller stills we can easily produce micro-batches. From the bustling streets of Rome to the picturesque canals of Venice, Italian bartenders have been perfecting their craft for centuries. And now, their unique and flavorful creations are gaining popularity in bars and restaurants around the globe.