The production method is the bathtub, or the cold infusion of botanicals with first quality cereal alcohol. Time is the fundamental ingredient that allows spices to transfer almost entirely their aroma to alcohol. The alcohol is then diluted with demineralized water to reach 47% Vol., An alcohol content chosen to allow botanists to explode and pervade the smell of those who taste Sherlock. To give the taster an authentic experience of perceiving tastes, the Sherlock is not filtered, thus assuming an intense yellow color similar to that of barricaded products.
Sherlock gin is born from the union of seven spices: juniper, allspice berries, cardamom seeds, coriander, dried sweet orange peel, angelica root and lime peel.
Sherlock intoxicates the taster with the power of its elements with a unique scent characterized by the perfect balance of pungent juniper, peppery pimento and citrus fruits.
At the Palate:
Initially the sovereign taste is that of the citrus fruit, the acidity of the lime mitigated by the sweetness of orange, immediately afterwards one perceives the freshness of the cardamom and the peppery flavor of the allspice. The aftertaste is slightly bitter thanks to the angelica root. The tasting is accompanied from the beginning to the end by the taste of juniper and the flavors are mixed with coriander.