Umami Gin is a savoury spirit with a flavour profile like no other. Made with capers and parmesan cheese, it is an experimental experience that belongs in its own universe.
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What's in it
- Parmesan Cheese
Umami Gin is an amazing backdrop to a classic Bloody Mary. To make your own, rim a highball glass with lime and celery salt and pour 60ml of Umami Gin and 100ml of tomato juice over ice into a cocktail shaker. Add a dash of Worcestershire sauce and a few drops of tabasco along with a shake of celery salt, a twist of black pepper, and a squeeze of lime. Shake gently, and garnish with an olive or celery stick. Feel free to experiment with other flavours, like horseradish, smoked paprika, oyster juice or anything you’d like!Back to shop
When you smell Umami Gin, you’ll be met with an array of fresh, bright, green savoury notes.
When you taste Umami Gin, there will be an initial hit of citrussy freshness which blows up with intensity when the capers come through. The parmesan does not add flavour, but brings a slight fattiness to the palate and a soft savouriness on the tongue.
You’ve probably heard of Cognac. At least, you’ve probably heard of cognac, and you wouldn’t be too surprised to learn that Cognac is fairly famous for its distilleries. Located in the south-west of France, it’s an ancient, fortified town that has been a distilling hub since the 1600s.
The Fifth Sense
Umami Gin is named after the fifth sense - savouriness, also known as “salt without the salt”. It’s a wholly original experience, escaping all labels. Its unique flavour profile rests on a base of distilled South Italian capers, combined with a distillation of Italian Parmesan cheese.
Aged in Oak
The lightly savoury “umami” flavours of Umami Gin are extracted individually during the distillation process, and afterwards the blend is left to rest in an old cognac barrel for several months. The oak adds its own character and personality to the distillate, resulting in a complex, layered, delicate flavour profile.
The Brains Behind It
Big Where it Matters
After working for a number of years for famous cognac distilleries including Martell and Courvoisier, Miko decided it was time to branch and pursue his own venture. In 2013, he began distilling his own spirits in his living room. A few years and three workmates later, Miko’s exquisite gins and liqueurs are growing in reputation - and are still distilled in his living room. For him, Audemus is the realisation of a lifelong love for creating spirits; his passion is present in everything he produces.More on the Brand