Crimson Pangolin Gin peach tea
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 Peach is building on to this is one of their new flavours, Peach, Rose and Lychee teas.
Made with a blend of rose tea, black lychee tea, dried peach tea, dried hibiscus tea, dried apple, dry orange peel and fresh lemon peel, the infusion provides a tenacious tea burst that is clear on the palate. Whilst this gin retains the citrus notes of the original Crimson Pangolin recipe, the aftertaste of Hunan spice has been replaced with a beautifully complex and refreshing blend of some of China’s well-loved teas, making for a cool, crisp, refreshing gin and tonic.
Unusually for a gin, the leading nose and palate is a mixture of unmistakably Chinese tea, underpinned with peach, rose and lychee.
With a good solid tonic and ice. This doesn’t need gimmicks. It has everything.
Straight from The Mayor
I’m not usually a big fan of floral gins – but this one actually works. They have avoided the big gin killer – cloves – so it doesn’t have that weird numbing after taste of those styles of gin. It’s got a lot going on and interesting enough to drink on it’s own or with tonic.