Umami Gin: a whole universe in itself. Umami is savory, one of the five basic flavors along with sweet, sour, bitter and salty. In the case of this gin, "salt without the salt", as described by its inventors.
The base note of this gin comes from capers imported directly from a cooperative in southern Italy, and distilled at 45 degrees to keep their aroma fresh. This distillate is combined with an infusion of parmesan cheese, known to be rich in glutamate (the molecule that gives the particular taste that is umami), and two other ingredients kept secret.
The blend is left to rest in an old cognac barrel for several months. The result is a slightly savory gin, rich with unique flavors.
Located in the heart of the town of Cognac, the Audemus Distillery is a little atypical for the region. No giant copper beasts here, but a vacuum distillery operated out of the distiller’s living room. This method of distillation allows to maintain the freshness of flavours.
Every botanical that is distilled is processed individually, with its own specific method. The maceration time, botanical ratio, alcohol ABV, distillation time, pressure and temperature will all depend on the botanical’s character.
The resulting spirits are then blended together in their specific ratios with a French neutral grain spirit, and filtered lightly before bottling; giving the different elements time to rest before every stage of production.
