A Gastronomic
Craft Gin
for the Perfect Gin Tonic
The Drunken Horse Gin is a super-premium craft gin, distilled in Vremde, Belgium, using a state-of-the-art 21st century still.
Our unique recipe creates a gin with three flavour waves: citric, earthy, and spicy. The Nepalese Timut pepper's citric notes seamlessly connect the spicy and citric waves, resulting in a long-lasting citrus aftertaste.
Exceptionally smooth, The Drunken Horse Gin is perfect on the rocks for purists, but we also love it mixed with tonic or in a dry martini.
Citrus
The first wave is characterized by the freshly peeled zests of grapefruit, lime, and lemongrass, delivering a vibrant and refreshing citrus punch.
Earth
The second wave brings a soft, grounding sensation in the middle of the tongue, thanks to the earthy notes of cardamom and coriander.
SPicy
The Nepalese Timut, one of the only citric peppers in the world, gives body to our gin and brings you back to the citrus of the first wave.
Our gin appeals to both mixologists and gin lovers alike. The flavor of the botanicals cuts through the mix while maintaining smoothness and warmth.
For purists, a gin must stand alone as a "Sipping" Gin. The 'super-premium' concept goes beyond desirability or rarity; it’s about the perception of quality and prestige.
The Drunken Horse Gin, recommended by top sommeliers, has garnered global recognition at award competitions and is served at the finest Michelin-rated restaurants.
The resurgence of craftsmanship and quality verus the globalisation of spirits has led discerning
connoisseurs to seek brands such as Drunken Horse.
For us, the most important measure of a "Super Premium Gin" is that gin lovers are willing to serve our
labour of love to their family and friends.
Fun Facts about the Timut Pepper
The Timut Pepper is an ideal condiment, especially for fish such as salmon or tuna. With its citric notes, it spices up salads or guacamole. Top chefs also use Timut pepper in desserts.
The Timut Pepper brings a brilliant fragrance to all of your dishes and can be crushed, ground, grilled, or infused.
Locals in the Himalayas have used Timut Pepper for centuries, celebrating the spice for its taste, analgesic impact on the mouth and tongue, and other medicinal effects.
