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Roses are red, Pandans are green, we couldn’t get enough of their Coconut Pandan Gin. No one celebrates Singaporean flavours quite as well as Singapore Distillery, with a multitude of creations that reflect classic local confection. One evokes the creaminess of coconut milk and pandan. Another, an ode to Malay rose syrup (Bandung).
Distilled with the freshest herbs sourced from humble local grocers, these folks tell us exactly how Singapore tastes in a bottle 🥥🌴🌹🧉.
Their Merlion Gin combines 13 spices and herbs which were distilled together to create a gin that has a robust and distinctive herbaceous note that shows up even in a rich cocktail or tonic water.
Singapore Distillery uses a two-step process to distilling their gins. For the first step, known as vapour infusion, alcohol vapours are forced through cylinders packed with botanicals to infuse the spirit with botanicals. In the next step, known as maceration, botanicals are steeped like tea bags in boiling spirit to release their flavour.
This two-step process helps create a smooth but robustly-herbaceous Merlion Gin which has pronounced notes of its 13 botanicals. (Juniper Berries, Cloves, Corriander Seeds, Mandarin Orange, Orris Root, Ceylon Cinnamon, Cardamon Pods, Grains of Paradise, Liquorice Root, Angelica Root, Cassia Cinnamon, Limau Nipis, Sarawak Pepper)
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