Nginious Smoked and Salted gin has first been distilled in separate batches and subsequently blended. Separately from juniper, the distillation of bitter oranges, quinces, coriander and ginger has taken place. The real surprise, however, is the use of chestnuts in an own batch. Before the maceration these were intensively cold smoked for 40 hours. They lend the Nginious smoked and salted gin its special smoky flavour. However, this flavour doesn’t dominate the gin. The smoke, like the other botanicals, is a component which harmoniously integrates into the composition, whilst chestnuts give the gin its structure.