Hibiscus, The Flavour That Won Gold

Hibiscus is a difficult ingredient. Too little and you taste nothing. Too much and the spirit turns medicinal. Getting the bloom right took us nine batches and most of a winter.

Tasting notes

On the nose, dried rose petals and a touch of cranberry. On the palate, tart fruit, soft tannin, a clean finish that does not linger sweet. Sit it next to tonic and a wedge of pink grapefruit. That is where it sings.

The Spirits Business panel awarded it a Gold Medal at the Global Speciality Masters 2025. We were not in the room. We were bottling the next batch.