Gunpowder Irish Gin with Sardinian Citrus

There are gin botanicals — and then there are botanicals that no other distiller has thought to use. PJ Rigney found one on a journey that took him along the 41st Northern Parallel, through the azure waters of the Mediterranean, past gnarled groves of cork oak, and into the rustic country village of Siniscola on the island of Sardinia. It was here that Rigney encountered "sa pompia" — the citrus monstruosa, a rare and utterly fascinating relative of the orange and grapefruit that grows nowhere else on earth. Known for its uniquely fragrant, knobbly skin and complex, layered flavor, it was the kind of ingredient that a curious mind like PJ couldn't ignore. Back at The Shed Distillery in Drumshanbo, Ireland, Rigney integrated the Sardinian Citrus into the Gunpowder gin recipe, slow-distilling it by hand in the distillery's medieval copper pot stills alongside the eight pot still and four vapor-infused botanicals of the classic expression. The result is a distinctly Mediterranean reinterpretation of an already remarkable gin — exotic, fresh, and completely captivating.

Eight botanicals — including Chinese gunpowder tea, juniper, and meadowsweet — are slow-distilled by hand in medieval copper pot stills at The Shed Distillery. The rare "sa pompia" (Citrus monstruosa) from Siniscola, Sardinia, is incorporated as one of four vapor-infused botanicals, preserving its uniquely fragrant character. Bottled at 43% ABV; each bottle is hand-filled, labeled, and sealed by the distillery team in Drumshanbo.

Rare Sardinian Citrus monstruosa layers over oriental botanicals and crystalline gunpowder tea. Refreshing and exotic, with a crisp Mediterranean finish.