Notes of juniper and citrus merge with Hawaiian ginger on a soft, light finish.
Distiller Crispin Cain has created three gins under the name Russell Henry. Crispin distills each gin by hand, using an antique Germain-Robin cognac still from Domaine Surrenne, France. After distilling his spirit in the cognac still, Crispin uses a Holstein copper pot still to distill it a second time and infuse it selected botanicals which can include juniper, coriander, orris root, and lemon peel. For his Limes Gin he uses the leaves and fruit of the limau purut, a lime native to Malaysia and Hawaiian white ginger sourced from an organic grower on Kauai.
|(83.2º) Crispin buys white ginger from an organic farmer in Kauai and macerates it in gin until he feels that the balance is just right.