In recent years, more and more people in gastronomic circles have talked about “umami”, the fifth basic taste that was discovered by a Japanese scientist. In Eastern cuisines, umami is described as an essential element, while in the West it is best described as a “strongly pleasant taste”, a “Chinese taste” or a “meat flavor”. Taste receptors which are capable of detecting umami are found all over the surface of the tongue. This taste can be found, for example, in tomatoes, cheeses, fish, spinach and in “konbu” – the brown alga (Laminaria japonica) used in Japanese cuisine.

Well, that’s the flavor that the That Boutique-y creative team tried to evoke in this gin. To this, tomatoes, Tasmanian pepper and soy sauce have been added to the distilled wheat base to create a unique delicacy that is stunning, when paired with food and is great for making cocktails.