Distilled in Chiang Mai, Thailand, Sichuan Pepper Gin is adding new taste notes to the time-tested spirit.
Sichuan Pepper Gin is created by the husband and wife team of Rick and Simin Kayhan Ames who own Paper Lantern Distilling, a brand new Southeast Asia based spirit making company.
Thegin features hand-picked Thai rice as its base. Layers of ginger, galangal, and lemongrass, and of course, Sichuan Pepper are added to the foundation. Additionally, the Makhwaen, a lemon scented cousin of the Sichuan peppercorn, brings a distinctive citrus high note to balance out the spicy base.
A touch of Thai honey rounds up the range of flavors, and the gin is touted to be aromatic, delicate and smooth, with subtle sweetness, depth and warmth.
The makers suggest serving their gin with soda and lime, but traditionalists can always go with the tried-and-tested gin and tonic combination.
Pre-purchase bottles of the first batch of Paper Lantern’s Sichuan Pepper Gin through its crowdfunded page. Pledges range from S$100 (1 bottle) to S$1,100 (a dozen bottles). The funds from the first 150 bottles will go towards the production of a second batch and help the team take the gin to the rest Asia and around the world.
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