Once a symbol of prestige in perfumes, owing to the difficulty of obtaining the delicate aroma of the rose petal, distillers have come up with a wide range of methods to pull those aromas out. Maceration and the addition of rose after distillation is one way to avoid cooking the rose, while some other distillers play with low-temperature and vacuum distillation.
There’s a vast number of Roses out there, each with their own unique aroma profile. Similar to perfume, we see a lot of distillers use the Damask Rose, Cabbage Rose and Dog Rose in their gins. Ref: theginisin.com
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