Jinzu Gin | 41.3% vol | 70cl | British Gin with Flavour of Cherry Blosom & Yuzu Citrus Fruit | Flavoured Gin Finished with Japanese Sake | Enjoy with Tonic in a Gin Glass

Product Information

Jinzu is the marriage of British gin with the delicate flavours of cherry blossom and yuzu citrus fruit, finished by smooth Japanese sake. Jinzu gin was created by British bartender Dee Davies, inspired by her journey to Japan and a lifelong passion for experimenting with flavours.

Mixing it up: there's a huge selection of gins on the market at the moment, all with distinctive botanicals and flavourings Sake, cherry blossom and yuzu - the aromatic Japanese citrus fruit - help create a sweet gin with a creamy mouthfeel. The perfect little tipple for a quirky martini.To make the gin, juniper, coriander and angelica are added to a neutral grain spirit in a traditional copper pot still. They are allowed to macerate for a short while before the cherry blossom and yuzu are added. There is no set amount of time for each run, rather the distillers will decide when to cut based on their knowledge of distillates, but it can take anywhere between two to two and a half hours. The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our

On the nose, Jinzu possesses fruity and floral notes, working well with the seductive sake scent. Due to its unique nature, this gin is the perfect ice-breaker at any dull party. Jinzu has a soft, pleasant feeling in the mouth and is very easy to drink. Juniper from Britain and cherry blossom from Japan is a revelation; why has no one tried this before? From the juniper freshness of a British gin, to the zesty yuzu citrus that mellows in delicate hints of cherry blossom flavour, before a distinctly smooth sake finish, Jinzu takes you on a flavour journey from West to East.Jinzu Gin is the incredible creation of British barkeeper Dee Davies. Jinzu was entered into Diageo's "Show Your Spirit" competition and, being the clear winner, was taken-on by the company. British gin is used as a base, giving the spirit a lovely fragrance. Sake and cherry blossom are added during distillation to create a gin with an unexpected personality. You really haven't had anything like this before. So whether you’re a fancy martini or plain and simple G&T kind of person, the gin you use will have a great impact on the flavour of your drink. It was brilliant in the saketini, with the addition of more junmai sake in place of vermouth, Jinzu really shone. The only drink where it fell a little flat for me was a Negroni. I think the ratios would have to be changed a little, as the usual 30ml of each ingredient nuked the delicate flavour of the Jinzu gin. Jinzu Negroni

The O.G. is great in a G&T, with a slice of orange instead of lemon or lime, but Whitley Neill's flavoured gins are also some of the most diverse and delicious on the market. Particularly Blood Orange and Parma Violet. As usual, I tried Jinzu neat, in a G&T, in a saketini and a negroni. Neat, it’s very smooth and easy to drink. Nothing overwhelming about the spirit at all. It makes decent G&T. Jinzu gin saketini garnished with umboshi Created by renowned French Distiller Alexandre Gabriel, this premium French gin is produced, even down to the growing of the juniper berries, on the grounds of Gabriel's family home of Châteaux de Bonbonnet in Cognac, where the family has been creating spirits for 10 generations.

Starts with fresh botanicals; soft crisp juniper, with a subtle citrus character from coriander seeds. Several bars, including The Dorchester, have it exclusively made for their drinks, but there are several good recreations for general sale, including this one from Hayman's. Try it in a Martinez, a predecessor of the martini, by stirring 30ml Old Tom, 60ml Italian vermouth, 2 dashes of bitters and 2 dashes of maraschino liqueur with ice before straining into a martini glass.