One of the most luxurious gins on the market - 44°N has been created in their distillery in Grasse, on the beautiful Côte d’azur, the worldwide capital of perfumery.
A blooming floral body with floral and citrus notes mingle nicely together - delicious and exquisite!
44°N has been created in their distillery in Grasse, on the beautiful Côte d’azur.
Grasse, famed for being the worldwide capital of perfumery, has provided the inspiration, expertise and precious ingredients to produce an exceptional gin with phenomenal complexity and a long, refined depth of flavour.
44°N is produced sustainably with locally sourced and foraged botanicals, a highly energy efficient distillation process and strict packaging sourcing standards.
The first thing that hits your nose is fresh zingy lemon peel and grapefruit. The aroma of a marine breeze, samphire, is punctuated by touches of mimosa. Cade adds woody, piney facets.
The palate exhibits a blooming floral body with hints of Grasse's rose centifolia and jasmine. Jammy facets of bitter orange are countered by the herbaceous punch of angelica. Hints of warm pepper here and there round out the middle notes.
The tangy warm spicy notes of alexanders, underlying all along, allude to the undergrowth where the cade grows freely. Orris and honey ensure a sweet yet musky long-lasting effect on the tongue, holding their end as floral and citrus notes mingle nicely together.
44°N has been imagined and distilled in Grasse with a citrus and floral flavour profile achieved by combining botanicals native to the terroir of the Côte d’Azur and France.
Local botanicals including cade (juniper oxycedrus), bitter orange peel, immortelle, mimosa, jasmine, rose centifolia petals and local honey are just some of the 20 precious ingredients used in the creation of 44°N
The botanicals are gently crushed to preserve the molecules as much as possible before being left to steep in a vessel which is bombarded with ultrasonic waves to accelerate the process of extraction.
The macerate is then vacuum distilled allowing for distillation to take place at a lower temperature preventing the formation of toxic methanol and removing 'sulphury' characteristics often found in copper still distillation. This results in a highly refined distillation.
CO2 supercritical extraction is used to extract flavour from delicate botanicals, such as flower petals. This process gives great control and precision in developing the desired flavours. The extracts are then layered onto the vacuum distillate to create our unique flavour profile.