“British Gin, Japanese Heart” is how Kokoro Gin self-describes itself in its press materials. Distilled at Thames, it is produced in the London Dry style. Eight of the botanicals are very traditional. They’re staples of British Gin distilling over the last two centuries. But one botanical is different. Founder, James Nicol was inspired on a trip to Japan where his uncle introduced him to the Japanese culinary staple: the sansho berry. Camphorous and citrusy, they feature in a wide range of dishes from ice cream to eel (and most everything in between). That signature botanical forms Kokoro Gin’s Japanese Heart.
