SIN­GA­PORE SPIRIT

Lo­cal gins that come with unique Asian flavour.

The Peak (Singapore) - - The Brief -

01 TANGLIN ORCHID GIN

Based in Mandai, this dis­tillery uses two types of orchid in its gin – the pow­dered form of the dried stalk of the Den­dro­bium no­bile (fa­mous for be­ing one of nine “im­mor­tal­ity herbs” in Chi­nese medicine), and the vanilla orchid, which adds rich­ness to the flavour. An­other prom­i­nent botan­i­cal is the In­dian am­choor, a dried pow­der made from un­ripe man­goes which gives the gin a prom­i­nent cit­rus note. www.tanglin-gin.com

02 PA­PER LANTERN SICHUAN PEP­PER GIN

From its dis­tillery in Chiang Mai, the Sin­ga­pore-based Pa­per Lantern Dis­till­ing craft spir­its com­pany uses Thai rice for its base spirit (rel­a­tively un­com­mon in the gin world) and com­bines botan­i­cals like Sichuan pep­per­corns, makhwaen (prickly ash seeds), lemon­grass, gin­ger and galan­gal with ju­niper for a gin that is spicy and fresh. Lon­gan berry honey is added at the end for just a hint of sweet­ness. A gin un­like any other. www.drinkpa­per­lantern.com

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