RUSSELL HENRY Malaysian Lime Gin
Limes are notoriously hard to distill. The juice is highly acidic and wants to oxidize after bottling. A deeper and richer flavor can be derived from macerating the leaves – the ones used in Thai cuisine. Crispin gets them hand-picked from the Kirkpatrick orchard in Exeter, CA. The nose is like sticking your thumbnail into a fresh lime. Want your best G & T?.