Crimson Pangolin Blue Pea, Jasmine and Lotus
What do you get if you mix an ex-pat British lady with an obsession for all things quintessentially British, a South American liquor entrepreneur, the ancient Chinese city of Changsha and the knowledge that China has some of the richest juniper berries in the world? You get all of the raw ingredients for China’s first real craft gin. Crimson Pangolin. Crimson Pangolin Blue Pea, Jasmine and Lotus root, is building on their original classic.
Yunnan wheat base is infused with Shandong junipers, Hainan Lemon, butterfly blue pea tea from the South of China, dried lotus root and jasmine tea. Maintaining the citrus notes of the original Crimson Pangolin, the spice has been replaced with a pleasant and fragrant jasmine tea aroma which is deeper accentuated by the lotus root. The rich blue colour of the liquid comes from the natural dying properties of the butterfly blue pea tea.
Unusually for a gin, the leading nose and palate is a mixture of jasmine flowers and jasmine tea.
With a good solid tonic and ice. This doesn’t need gimmicks. It has everything.
Straight from The Mayor
Jasmine does seem like a sensible and logical path for a gin to follow, but often will result in something that’s more of a liqueur than a gin. Gin should be dry and this really is dry. It works and it works well.