Hidden Curiosities Gin was created by Cravat Club director Jenny. After spending 5 years in Japan refining her discerning palate, followed by a year of extensive research sampling over 100 different craft gins, she was determined to dedicate her time and passion to develop a unique recipe with a very distinctive character. The balance of aromatic spices from 5 different peppercorns and green cardamom, paired with strong citrus flavours from yuzu and pink grapefruit, and supported by a whole orchestra of highly delectable botanicals, formed a deeply complex and multifaceted artisan gin.
Working very closely with Silent Pool Distillers in the Surrey Hills, who carried the right expertise for this exciting new project, Jenny was able to perfect and fine-tune her recipe in order to produce the specific result she had in mind. Using their magnificent hand-built 350 litre copper still, charismatically powered by a wood fired steam boiler, her first batch of Hidden Curiosities gin was born in July 2017.
Since then, Hidden Curiosities gin has certainly evoked curiosity in the gin world featuring on the menu at Michelin Star restaurants, available in top London bars and gin palaces, and now stocked in the famous London department store, Harrods in Knightsbridge.
Hidden Curiosities and the newer, well-acclaimed Aranami Strength, have both won a multitude of Awards, and have consistently received overwhelmingly positive reviews from renowned gin bloggers.
Jenny says, "I truly believe this gin is something very special indeed; the flavours transform depending on how you serve and garnish your Hidden Curiosities gin. It is extremely palatable neat, or by adding a splash of tonic will release more of the hidden botanicals residing in the background.
"My recommended garnish for the perfect gin & tonic would be pink peppercorns and green cardamom to intensify the spices; perfect for a winter gin, or if you have a penchant for pepperiness like myself! For more of a refreshing clean citrus taste, add a twist of pink grapefruit or yuzu peel. Or for something completely different, try strawberries and cracked black pepper."