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Roasty Toasty Gin

Roasty Toasty Gin

Sipsmith

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While many dark beers and whiskies use the Maillard reaction, a technique of applying flames or direct heat to botanicals to change their flavour compounds, it still remains a rather under experimented area in gin

Sipsmith's own words, read from their page.

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Where this comes from

The part other shops don't tell you. Three separate questions, kept separate on purpose, each with its source.