OUR BOTANICALS

Macau is known for some of the earliest fusion cuisines in the world. A fusion of Cantonese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world, dating back over 450 years.

We use this same fusion in our botanical selection at Owl Man distillery.

Lotus

The flower represents prosperity in Macau.

It is delicately vapour-infused to give a delicate tea flavour. At the same time, making our gins truly rooted in Macau.

JUNIPER BERRIES

Juniper berries: Juniper is the feature botanical in any gin. For this reason, we use high quality juniper berries from Europe. Juniper give a slight spice and pine “Christmas tree” like flavor.

CORRIANDER SEEDS

Coriander Seeds are a prevalent spice, A taste that is spicy, citrusy and almost lemony, It’s is a match made in heaven when paired with juniper in a Gin.

ANGELICA ROOT

Better known for its use in Chinese medicine due to its anti-oxidant and anti-inflammatory properties, it is probably the most important botanical behind Juniper.

It has a very complex flavor, deeply earthy and woody is it also sweet and bitter at the same time. We source this incredible root fresh from Gansi, China. Grown at around 7500ft above sea level altitude we believe this is the highest quality Angelica root available.

GRAINS OF PARADISE

These give a peppery, spicy flavors with hints of menthol and lavender. While this great spice belongs to the pepper family, it is a tiny berry!

LICORICE ROOT

We find this at the high altitudes of Gansu, China. This root is used in the gin to provide a light, fresh and earthy taste. It adds length and sweetness as well as rounding off the flavour profile. It gives no liquorice flavour at all!

TANGERINE

Dried Tangerine complement our other botanicals, adding a zesty complexity. We use dried Tangerine to maintain constant flavor profile throughout all seasons.

CARDAMON

These small green pods contain many tiny black seeds. The flavour is spicy, citrusy and almost similar to menthol. Due to its intense flavour, it is used very sparingly.