Page 17 - Salcombe Gin Voyager Series 'Island Queen' - Trade Information
P. 17
distilling with pineapple
To capture the tropical aromas and
enticing flavours of the Caribbean and
South Pacific, the fresh pineapples
were at first slow-roasted and smoked
over manuka wood in a traditional
Kamado oven, before steeping the
flesh in the finest English wheat spirit
for 72 hours.
The cooking process helped break
down the cell walls in the pineapple
allowing the flavour compounds to be
more readily released into the alcohol.
The pineapple infused base spirit was
then distilled along with the remainder
of the botanicals and Dartmoor water
according to the London Dry Standard
on ‘Provident’, a traditional Arnold
Holstein 450l copper pot still.
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