Following distillation, Madagascan Bourbon vanilla pods, cloves, ginger root and more star anise and allspice are macerated in the gin for 5 days, infusing rich, deep soft spice flavours and beautiful burnt amber colour.

On the nose, you will get hints of charred orange peel, a touch of cracked black pepper, and sweet cinnamon rolls. Those elements absolutely follow through onto the palate, with waves of warming spice and a lovely sweetness from the vanilla.

It's a gin that you can treat as a rum or whisky for sipping neat on a cold winter's night or add to sparkling wine for a somewhat festive French 75 cocktail.