Tasting notes:

This gin is matured in Australian whisky barrels for a period of four to six months, imparting wood and whisky notes while still maintaining its gin identity.
Botanicals used are Juniper Berries, Coriander Seed, Meyer Lemon Peel, Lebanese Cucumber, Sichuan Peppercorn, Rosemary & Lemon Verbena.

Serving suggestion:

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