ORCHID GINBUY NOW | $95.00
As its first gin, Tanglin has been embraced by Singapore, proudly stocked in many of its best bars and hotels. It’s also sold through Changi Airport Duty Free, and is quickly becoming a go-to gift for Singaporeans wanting to showcase their home country and a popular souvenir for tourists to take home with them. “What makes it an Asian gin is the narrowness of only selecting botanicals that represent the Indo-China region, the people of Singapore – because that’s our home – and the actual impact of Singapore’s climate,” says Tim, one of the four founders.
The botanicals include traditional London Dry-style botanicals such as Macedonian juniper, Bulgarian coriander, angelica and Java pepper (cubeb), alongside the more unique whole vanilla beans from India, amchoor (dried green unripe mango) and homegrown oranges from Tim’s garden.
The Tanglin still is set up as both a pot and a column. “So for the Orchid, all the dry ingredients are in the pot bubbling away with the ethanol as it is coming up to temperature. The column sits directly above the still; a series of glass gin baskets sit one on top of another. So as the alcohol vapour starts moving up the column, it passes through three ingredients: additional juniper, oranges and, lastly, the delicate and super-expensive vanilla beans – one kilogram of vanilla costs more than one kilogram of silver!
The end result is a gin that Tim describes as “punched with flavour”, with an earthy profile that’s layered, complex and changes from start to finish. “There’s a slight citrus on the nose, a herbal on the palate at the beginning, and if you let it warm in the mouth the profile changes. You get the complexity of all the different flavours coming through. But it has a long finish and a slight creaminess to it that comes from the vanilla.”
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