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Although pineapple is notoriously hard to capture as a distillate, undeterred, Sarah and Luke played with a recipe to the point where almost three-quarters of the entire botanical load was dedicated to pineapple. Fresh ginger, turmeric and galangal introduce a spicy counterpoint to the sweet, fresh acidity of the pineapple. For complexity there’s lemongrass, lemon verbena and kaffir lime—all picked and prepared on the day of production—and ground sesame seeds to enhance the Gin’s oily, textural mouthfeel. Finally, to ramp up the total pineapple experience, the flesh and rinds of fresh pineapples were infused in a single 400-litre vat of the Gin for eight months, until there was the perfect balance between distillate and fruit infusion.
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