All Adnams gins are distilled with high levels of juniper. It’s what you expect, and we love that ‘true gin’ taste. However, our Head Distiller, John McCarthy, built the recipe for Copper House Dry Gin around its least expected botanical – hibiscus. John was inspired to include hibiscus after sipping on floral teas during a trip to Egypt. This crimson flower contributes crisp red fruit flavours as well as the obvious floral aromas. He loved its bittersweet (almost sour) freshness, which is reminiscent of crunchy redcurrants or cranberries. He thought the tart hibiscus fruit would be bolstered by the citrus elements in juniper and sweet orange peel, and that the gentle floral spice of cardamom and coriander would lift its more flowery characteristics. Most of John's recipes have been influenced by flavours in cooking. Hibiscus has a berried quality and cranberries are a proven partner of orange in cooking.