The recipe for Kapriol Dry Gin includes up to 15 plants, including hops, oregano and laurel, distilled according to an ancient technique of "low-boiling distillation" (or cold distillation). Many other typical "botanicals" of the Alpine localities are also used: there are Angelica, Camomilla, Cardamom, Caraway, Coriander, Gentian, Lavender, Mint, Mugo Pine, Rosemary and Rosa Canina.What is surprising about Kapriol, however, is the total absence of citrus fruits. This characteristic was inherited from the homonymous liqueur of 1948.The main notes are those of balsamic and aromatic herbs, dry and earthy, with savoury fresh herbs among balanced hoppy bitterness and delicate florals.
This gin represents a very classic London Dry expression, focusing on one citrus, dried orange peel. The profile is rounded with the earthy spice and bitter-sweet balance taking centre stage. Aroma: Soft and rounded. Still present juniper, now followed by bitter sweet candied orange flavour. A subtle underlying floral note lightens the nose. Palate: Strong notes of candied orange, a touch of white pepper and a solid backbone of juniper. Seemingly a little sweeter and softer than the original. A pleasant ioly texture cools the mouth. Finish: The orange persists through the finish. Juniper is still present and compliments the citrus. A little earthy and woody.