Starting with milk from Irish dairy farmers in County Cork, the curds (used to make cheese) are separated from the whey, typically a waste product. Yeast is added to the whey to convert the milk sugars into alcohol and this is what gets distilled. This is now the base neutral spirit for the gin. To that, eighteen botanicals are used including the requisite juniper, a variety of citrus, elderflower, and sweet woodruff. Local well water is used in the production of this gin.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 9 parsed reviews.
Strong cardamom scent. Slight calpis/milk soda smell. Tastes of Indian spices, with only mild juniper coming through. Wouldn't recommend drinking it neat. Better in a G&T. R.I.P. Bertha. How will we ever moove on?
Strongly herbal, with coriander a prominent note. This unique gin mixes best with ice. Limited availability in the U.S. Sipsmith fans will appreciate Bertha's.
Incredibly smooth and silky. Cardamom and botanicals. Grape, plum and lavender. Warming with a dark fruit finish.
Very interesting gin. Smooth and thick with a decent amount of peppercorn. Different
Extremely floral taste, overpowers many of the other notes on the back end.
Whoa, never been a gin fan, but this is tasty! Got it on Icelandair.
3 more reviews were collected for this bottle. The longest ones are shown first.
Closest flavor profiles across the whole catalog.
