The pith from the lime is apparent, but it matches wellwith juniper and the spicy pepper. This spirit is slightly earthy and with just a touch of citrus.
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 used the leaves and the fruit of a lime native to Malaysian called the limau purut.