I make this in a similar way to limoncello, with some added sugar, so it’s sweeter than regular gin, meaning you can drink it straight over ice or in a gin and tonic. Straight, in a strong martini, or paired with a more bitter tonic such as Q, the saffron is there and part of what is a very nice blend of traditional gin ingredients. Sadly, mix it with anything more poignant and the saffron is gone. Peel long strips of rind from the bergamots using a vegetable peeler, taking care not to use too much of a heavy hand, otherwise you’ll end up with a lot of bitter pith. As much as possible, we source raw materials from local producers. Much of the botanicals and fruits we use in our craft spirits are produced right here in Colorado. By doing so, we reduce our operation’s carbon footprint; locally sourcing raw materials means a shorter distance to travel and thus lesser fuel consumption. It also maximizes our positive impact on the local economy. By purchasing from local businesses, we increase the income of local producers. This, in turn, provides locals with more work opportunities, directly or indirectly increases' locals' spending power (which boosts the local economy even more), and increases the government's tax earnings — the Colorado proud way.

But recently, saffron has been gaining popularity in the world of mixology, with bartenders experimenting with different ways to incorporate this spice into their drinks.

Place the peel in the bottom of a lidded clean glass jar or bottle and add the gin, using a funnel if it’s easier. Leave in a dark place for the flavours to develop; this can take from 1–3 weeks. Generally, once the peel has turned white, all its flavour has been infused.

Pour the gin into sterilised bottles and secure with a top. It will keep for years, although it’s unlikely to last that long. We will produce a 100% Blue Agave Spirit. A Blanco (clear) as well as a Barreled “Reposado” and “Añejo” style versions.River Mentana Venetian Dry Gin. "River is a term for diamonds from rivers," says Mau, "they are the most precious diamonds, with perfect clarity, like our gin. Mentana is an ancient wheat variety that was used in the fermentation for the alcohol base. A fragrant, creamy wheat with a distinct salinity, grown close to the Venice lagoon." Vermouth It is thought that saffron was introduced to England in the fourteenth century. The Cornish traded their tin for Spanish saffron. It is then thought to have been grown in England around Bude. Hence the beautiful Cornish saffron bread and buns. A lovely story says that a pilgrim smuggled a saffron corm into England hidden in his hollow staff. Saffron growing became widespread in Essex and also Suffolk and Norfolk. Chipping Walden even changed its name to Saffron Walden. From the bustling streets of Rome to the picturesque canals of Venice, Italian bartenders have been perfecting their craft for centuries. And now, their unique and flavorful creations are gaining popularity in bars and restaurants around the globe.

The saffron notes don’t come through strong enough to really recommend it as a saffron-forward mixing gin. Saffron is a spice that is often used in savory dishes, but it can also add a unique and exotic flavor to your drinks. One way to fully enjoy Saffron Gin?s incredible taste is in a ?Raspberry Thyme Smash?. Dig out your shaker and throw in a handful of raspberries and a sprig of thyme. Muddle them together and pour in 60ml Saffron, 30ml lime juice, and 20-30ml sugar syrup, depending on your sweet tooth. Shake well and strain into an old-fashioned glass with a few ice cubes. Garnish with a small sprig of thyme and 1 or 2 raspberries and enjoy. The raspberries create a brilliant contrast to the saffron, while the thyme and fennel complement each other well and strengthen the spirit?s herbal taste slightly. Saffron seems to have originated in western Asia travelling from there to India. By the tenth century it was being grown by the Arabs in Spain. The Moors are said to have brought it to Italy, France and Germany by the thirteenth century.

BEST SELLING PRODUCTS

We produce numerous vodkas. A Premium & Super Premium Vodka. Our "house" vodka is distilled at least five times and filtered through custom filtration tubes. To ensure its purity, we distill our Super Premium Vodka minimum of 7 times, travel's an equivalent‎ of 1 mile or 1.6km during this repeat filtration process, and bottled at 55% ABV (110 Proof).

We outsource what processes we can to other local companies. For instance, we contract some of our wash to local breweries and complete the fermentation in our distillery. Which is not only efficient but also produces more work for the local community. An expensive spice with stimulating and digestive properties which arrives today, as then, from the East and Africa. We offer apple, grape eau-de-vie as well as barrel-aged brandies. Thanks to our smaller stills we can easily produce micro-batches. Once your gin has had its steeping time you are ready to mix it with the sugar syrup. Put the sugar and 300ml of cold water into a saucepan and bring to a gentle boil, allowing all the sugar to dissolve, then simmer for a further 10 minutes. Allow to cool completely. The story of the history of saffron is interwoven with myths. Ovid wrote that Smilax changed her pursuer Crocos into a flower, leaving the red stigma as a symbol of his passion. Another myth describes Hermes, the messenger to the gods, wounding his friend Crocos by accident. Blood dripping from Crocos's head fell on the ground, where Hermes changed it into the flower. Zeus is also said to have slept on a bed of saffron.

Awards for Saffron Gin

Melt the sugar in a saucepan on medium heat. When the sugar gets brown, lower the heat to start to get light amber color and set aside. The heady bergamot orange is a fragrant citrus that grows in France and Italy. It looks like a squat green lemon. Its juice is more acidic than lemon but its peel is uplifting – it has a deeper, almost woody citrus scent. I adore it. You can also buy bergamot lemons which look like a traditional lemon but taste sweeter, with a more orange skin; I like to use the greener bergamot oranges as they have more of the floral lemony notes I love, but both work. I have made a pretty pink-tinged blood orange version too. Gabriel Boudier Saffron Gin is said to be based on a recipe found in the archives. It’s an East (saffron) meets West (gin) interpretation. Valuable for our ancestors as an antibacterial (and its healing functions are still very relevant), today it has also known a glam turn thanks to gourmet cooking and mixing to create spectacular color games." Saffron