There Will Be Blood Orange Gin, Monachus
Scent and flavor: juniper-forward gin with a good dose of bitterness, coming from both the juniper and the orange peel. Strong citrus notes come from the immediately recognizable blood orange. Gentle floral, wooden, honey notes come from the rooibos tea. Angelica root gave a final touch, smoothing the expressiveness of the blood orange.
Capacity (L):
0,5
About Monachus There Will Be Blood Orange Gin
There Will Be Blood Orange Gin 0.5L, a third batch
Alc.vol.: 42%
Ingredients: juniper, coriander seeds, organic blood orange peel, rooibos, angelica root
Scent and flavour: juniper-forward gin with a good dose of bitterness, coming from both the juniper and the orange peel. Strong citrus notes come from the immediately recognizable blood orange. Gentle floral, wooden, honey notes come from the rooibos tea. Angelica root gave a final touch, smoothing the expressiveness of the blood orange.
As with their first, Monachus Dry Gin, they wanted to extract as much flavour with the least possible ingredients: in both of Monachus gins, five ingredients were “not too much, and not too little, but just enough”. They wanted to keep the base the same as with the original gin, the classic London Dry Gin base of juniper and coriander seeds, which they simply prefer.
There are no added sugars, artificial colours, or aromas in this gin: the natural aroma of freshly peeled and macerated blood orange and the natural colour of the macerated rooibos give this gin its unique flavour and colour.
About Monachus Distillery
Monachus was founded as a channel of expression for passion and interest in flavours and aromas, the specific natural environment of the Istrian peninsula, and sustainability.
Only a year after launching their first product - Monachus Dry Gin - in the wake of the global pandemic in February 2020, they had their first export, and that to Japan in February 2021. The second shipment to Japan followed in November 2021, and Monachus distillates appeared on the menus of bars all around Japan, among which two are listed on the World's and Asia's 50 Best Bars. In 2022, they started exporting to Slovenia, and Monachus is being recognized by some of the best restaurants in Croatia and its surroundings. All of it is from their former garage in Premantura.
But let's rewind to the beginning when driven by curiosity, they travelled to some of the best European distilleries, from the big, renowned producers, to small family farms- tasting the finest of the European fruit brandy production and spirits obtained by maceration and distillation of herbs, flowers, and nuts (all of it spiced with the gin craze in the last 10 years). Educating themselves on the matter of fermentation and distilling, ingredients and flavours through books; going foraging, experimental fermenting, and distilling in a petit still that they ordered from a second-generation blacksmith near Zagreb, all led to packing their bags to Japan to learn hands-on about working with herbs, fruit, and alcohol to extract and capture the flavours at the Mitosaya Botanical Distillery in Chiba Prefecture near Tokyo.
Mitosaya is one of the fastest-growing Japanese craft distillery brands, where Yuko Yamamoto and Hiroshi Eguchi stand for botanical discoveries and perpetual experiments with Japanese fruit and herbs. From them, Monachus draw inspiration and knowledge to work with citruses, uses fresh instead of dried herbs in the production, and always makes time for new ideas.
Monachus focuses on working with local, certified organic or low-intervention fruit and wild herbs, experimenting with fermentations and flavours, getting to know all the suppliers, and knowing exactly which orchard fruit is coming from. The human touch in production and transparent ingredient sourcing has been one of their core values from day one. Monachus flavour experiments often include the use of citruses and coffee, whose use has become their signature already. Fermenting citruses is an endeavour that not many distilleries embark on, as the yield is low. In their small, experimental production, Monachus value refined products from the best possible ingredients far more than the mere quantity.
Monachus avoids following the established rules of the industry, as they were always more interested in gastronomy and fair production than spirits competitions. What they define as a real success of their products is the fact that people want to drink and enjoy them, chefs want to have them on their beverage lists, and mixologists want to create flavour combinations with them. And that's what matters.