The Audemus Distillery is atypical for Cognac. Instead of giant copper pot stills, they operate a small vacuum still out of a living room. Their method is simple and well documented: “By lowering the pressure inside the still, we lower the temperature at which the alcohol will boil – meaning we avoid cooking the botanicals we distill; ensuring the freshness of flavour is maintained.” explains co-owner, Miko Abouf. “Distilling is always distilling – evaporating and condensing; nothing more – however, it is a process that is infinitely complex in its simplicity and allows for a myriad of detail.”
Pink Pepper’s botanical regime is an interesting mix of juniper, black cardamom, pink peppercorns, cinnamon, honey, vanilla and tonka beans (two others are left secret), however, noticably absent is the second most used botanical in gin – coriander. Vanilla and tonka beans are infused post distillation, bringing added viscosity. Abouaf and co-creator, Ian Spink also say their gin is designed to age, with time in the bottle accenting the sweeter botanical notes.