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Twelfth Hour Gin

But a little word of warning about our gin. The botanical oils we use are nature's flavour bombs. Alcohol is a strong solvent which, when undiluted, can dissolve these oils for a crystal clear liquid. When water is added (such as ice, tonic, or other non-alcoholic liquid) the dissolvability of the oils decreases. This causes the oil to surface causing cloudiness in the drink, but it also releases a further explosion of flavour and aroma.

Why does this not happen in some other gins? For aesthetic purposes, many distillers opt to remove some oils by filtering them out before bottling. While this may result in drinks and cocktails that are clear, the process can also strip out some of the flavour. Being big on flavour, we have decided to follow our hearts and left them in.

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