A refreshingly different drinks supplier

The East and its culinary influences have always held so much promise for gin producers and we have a growing group of excellent brands displaying unique characteristics. Here are two of them that we are currently loving.

135° EAST HYŌGO DRY GIN

A little bit of history:

In the 1920s, the Taisho era brought democracy and Western culture to Japan. Forwardthinking, feminist young women, or "mogas" ("modern girls"), and dapper, daring young men, or "moboys" ("modern boys"), veered away from traditional codes. 135°EAST takes its inspiration from the enthusiasm of these Japanese youngsters for the West, blending cultures by introducing new flavours to the classic botanicals of London Dry gin.

The city of Akashi is located exactly at 135 degrees east longitude and was chosen in 1888 to determine Japan Standard Time (like Greenwich in the UK). The Japanese call it "Toki no machi" (the city of time). As a symbol of the gin that would join its ranks, the 135th meridian was a clear choice for the Kaikyo Distillery. It marked Japan's opening to the western world, particularly in the areas of culture and international business.

What makes 135°EAST unique:

135°EAST gin is unlike any other. By combining new flavours with the classic botanicals of London Dry gin, Kimio Yonezawa has created an innovative style that contains yuzu, sansho pepper, shiso leaf, chrysanthemum, cedarwood, juniper berry, coriander seed and angelica: Hyōgo Dry Gin. However, the final touch that sets 135°EAST apart is a splash of distilled Junmai sake; it mellows the hit of the sansho pepper beautifully!

135°EAST gin offers a powerful floral aroma over the scent of citrus fruits. It has a silky, balanced feel in the mouth, combining citrus, bitter and floral notes. In addition, the sansho pepper gives it a warm, peppery, spicy finish. 


 

In 2015 the founders of Tarsier took a backpacking trip around Southeast Asia. Travelling by plane, boat, bus, motorcycle and tuk-tuk, they ventured around the Philippines, Thailand, Vietnam and Cambodia; that's when they fell in love with the region. They thought that the landscapes were epic, the food was so fresh and vibrant, and the people were so incredibly friendly towards them.

They soon discovered so many amazing flavours; simple cooking ingredients that really elevated the dishes they were used in. They were in awe of the cuisine and the innate ability of the chefs to take simple ingredients and use simple processes to create perfectly balanced dishes.

On their return to England, they had an idea: "Let's distill the essence of Southeast Asia and bring something new and innovative to the spirits category"! So they set about creating their first Southeast Asian Gin, that was a celebration of the people they met, the places they travelled to, and the ingredients they discovered. Tarsier Gin was born!

 

SOUTHEAST ASIAN DRY GIN: Inspired by the cuisine of Southeast Asia, Tarsier's Southeast Asian Dry Gin is a citrus forward gin with aromatic & savoury mid-notes and a long peppery finish. Enjoy neat or with a splash of tonic and a slice of lime & ginger. Juniper, Coriander Seed, Cassia, Angelica, Orris Root, Liquorice Root and Bitter Almond provide a solid foundation for Tarsier's five signature Southeast Asian botanicals: Calamansi, Thai Sweet Basil, Galangal and Kampot Pepper deliver a flavour unlike any other. An authentic taste of Southeast Asia.Try it here.

ORIENTAL PINK GIN: Inspired by the travels of Tarsier's founders around Southeast Asia, Tarsier's Oriental Pink Gin is bursting with the floral notes of red dragon fruit, the sweetness of lychee and the tartness of raspberry. Enjoy with tonic and garnish with fresh raspberries and mint. Tarsier distill dried Raspberries and Red Dragon Fruit alongside Galangal, Calamansi, and seven traditional botanicals. The distillate is then infused with raspberry and lychee for a fresh, punchy flavour. Try it here.


Click here to explore all of our delicious gins.

Call the sales office on 01747 827030 or email ten/ratcen//selas

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