Lord Philippe, our cellar master, makes his
eaux-de-vie in a Stupfler copper still (the Rolls Royce of stills).
Heated with an open flame, the still requires very delicate
handling, but also makes it possible to improve
the precision of the heaters and the preservation
of the aromas, all in a single distillation.
Rich, refined, surprisingly soft and sweet, despite
being 50% vol, the Lord of Barbès gin retains
the completeness and aromatic diversity
of the raw materials that make it.
The baobab produces a tangy fruit which
is pleasing in taste to men and monkeys alike,
hence its name of "monkey bread".
Cleverly distilled with wheat alcohol, juniper berries
and aphrodisiac plants, it brings a touch of acidity
and bitterness and gives our gin
its incredibly special taste.
Nose: the nose is first entertained with strong floral notes,
in particular lavender, acacia and honey-suckle, followed by spices such as cardamom, juniper berries and nutmeg.
Notes of mango and almond milk gives a glimpse
of the indulgence that awaits.
Mouth: first to arrive are the juniper berries, followed closely by the ginger. The freshness of these aromas compliments the greasy and rich texture of the gin, and the Baobab fruit flavours balance out the bitterness and acidity
in the mid-palate. White flowers interspersed with coriander seeds and pepper bring the consumer’s experience to a close.
To be tasted preferably in a Lord of Barbès chalice.