00:05Sensi, arte, immaginazione. Dopo New York, Berlino, Londra, Miami, Hendrix e Netherland
00:10approda in Italia, a Milano.
00:20Maestra del surreale del gioco della performance teatrale al Teatro Gerolamo di Milano, la
00:25Spirit Company, per il lancio italiano del nuovo gin, ha invitato gli ospiti a seguire
00:29il proprio istinto negli sfaccettati mondi di Hendrix, in cui ogni scelta portava ad aprire
00:34porte su altre prospettive, espressioni e possibilità , liberi di vagare alla scoperta dell'altro
00:39volto dell'iconico Hendrix Gin.
00:43When we started with Hendrix back in the late 90s, Charlie Gordon, the late life president
00:49for William Grants, wanted a new gin, but he wanted it not only with a totally different
00:54flavour and aroma profile, but he also wanted it made in a completely different way as well.
01:00and he bought two stills back in 1966 from an auction in London, two different types of
01:06stills, one of which was a small pot still and the other was a carter head still and in
01:12his new products he wanted both of these used, so he wanted the two stills used in the production.
01:21All'inizio l'idea in più fu di aggiungere il cetriolo e le rose tra le botaniche per
01:26un twist diverso rispetto agli altri gin in circolazione. Oggi come allora, dal cilindro
01:30della Master Distiller, sempre sul filo della duplicità , nasce Another Hendrix, un elegante
01:36bottiglia bianca con due inediti ingredienti.
01:39We've done different variants over the years, but our newest one, another Hendrix, has got
01:45another two different elements to add into it as well, cacao and orange blossom.
01:57I've always been interested in cacao, I think it's a really fascinating plant itself, because
02:03the tree, the flowers from the cacao tree are actually on the trunk and not from round
02:08where the leaves are and they're only on the tree for a day before they fall off. It's
02:13a really fascinating plant, but then when you manage to get the flowers pollinated and you
02:18get the seed pods with the cacao in it, when you start to look at these, the depth of flavour
02:23that are in the cacao is really, really intense. However, a few years ago I was in Mexico, a bar
02:29over there and the bartender gave me a drink and it had a cacao flower as the garnish. So
02:35I extracted this flower from the drink and had a smell of it and you got the cacao element,
02:41but you also got the floral element and that was a really well balanced. And you also got
02:46sort of slight fruitiness and different things coming through. So that set me thinking about,
02:51okay, so if we do cacao and the floral element, how will it balance? One of the two greenhouses
02:58we have at the Gym Palace is a Mediterranean greenhouse and we've got lots and lots of citrus
03:04plants in there and orange blossom, beautiful white flower. But when you put that with the
03:10cacao extract, they balanced really well.
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