The Idea of BATCH TWO
This is our inspiration of batch two. Batch one was sold out six months after its release. Our philosophy is that every batch should have a different formula but yet within the Cyprus and the Mediterranean philosophy, making the collection a unique possession and a subject for connoisseurs’ discussions.
It is not yet another gin on the market as everything is being done. Here we have a story connected with its production. Cyprus has a lot of herbs growing wild on the mountains, and citrus fruit and all the ingredients that were thoughtfully used in this gin. Being in the drinks industry for years and having mixed so many ingredients aiming for the perfect cocktail (!) we got together as three of a kind, Paris Christofides as a mixologist, Miranda Tringis as a botanist or more precise herbalist, and the oenologist Loukas Papaloukas. We closed our eyes and thought of our country and its beauty, the smells and its tastes and all tried to describe what is finally in this bottle. A gin offering to God that blessed our island as beautiful as it is, a gin that came from the produce of this earth, a gin that is connected with the formation of this terroir.
It is not yet another gin on the market as everything is being done. Here we have a story connected with its production. Cyprus has a lot of herbs growing wild on the mountains, and citrus fruit and all the ingredients that were thoughtfully used in this gin. Being in the drinks industry for years and having mixed so many ingredients aiming for the perfect cocktail (!) we got together as three of a kind, Paris Christofides as a mixologist, Miranda Tringis as a botanist or more precise herbalist, and the oenologist Loukas Papaloukas. We closed our eyes and thought of our country and its beauty, the smells and its tastes and all tried to describe what is finally in this bottle. A gin offering to God that blessed our island as beautiful as it is, a gin that came from the produce of this earth, a gin that is connected with the formation of this terroir.
"…but close your eyes
and travel million years back
and feel the tectonic movements…
you may just listen to the "Black Smokers"."
and travel million years back
and feel the tectonic movements…
you may just listen to the "Black Smokers"."
The Inspiration
The combination of the movements of the African, the Eurasian and the Arabian plates have produced a number of features in the region, which include Cyprus with its distinctive Troodos ophiolite. During the uplift and deformation of the oceanic crust "black smokers" venting highly mineralized hydrothermal fluid on the ocean floor, hosted significant base metal sulfide ore deposits, mainly copper-zinc. Due to the "black smokers" creating large deposits of copper on the island, it is believed that Cyprus formed its name from the Sumerian word for copper 'zubar' or the word for bronze 'kubar'. Through overseas trade, the island has already given its name to the Classical Latin word for the metal, which appears in the phrase aes Cyprium, "metal of Cyprus", later shortened to Cuprum.
"Black Smokers" as a geological happening, fascinated and inspired us to create this craft Cyprus gin capturing the magical smells of the Troodos ophiolite. Batch 2, is the result of 13 local botanicals, light in juniper but overlaid with not only earthy spices but crisp and fragrant bouquet. There are notes of coriander, angelica, rosemary, lavender, peppercorns, citrus, eucalyptus and more… but close your eyes and travel million years back and feel the tectonic movements…you may just listen to the "Black Smokers".
The Herbs
By Miranda Tringis
'Batch 2 of Black Smokers Artisanal Gin is an elegant aromatic journey which takes us all over Cyprus, with botanicals that were handpicked in different areas of the island. The base of this batch comprises of two species of juniper berries, one from Troodos mountains and the other from Akamas peninsula. As we travelled from the West coast to the East, we handpicked thirteen botanicals that give Black Smokers its unique aroma, starting with eucalyptus from Polis Chrysochous, scented geranium from Paphos, finding wild rosemary in Pissouri and Curium heights, then going on to Troodos where we picked lemon verbena, as well as wild mountain herbs. Continuing our quest for this aromatic bouquet of Cyprus, we travelled eastward for lavender grown at Cyherbia Botanical Park in Avgorou, and ended our journey by the crystal blue waters of Famagusta, for picking the sea breeze-kissed oranges and lemons.
Likewise, Black Smokers invites the palette to travel around and recognize through the domineering juniper the various botanical scents and notes composing the experience of the aromas of Cyprus in a mouthful.'
'Batch 2 of Black Smokers Artisanal Gin is an elegant aromatic journey which takes us all over Cyprus, with botanicals that were handpicked in different areas of the island. The base of this batch comprises of two species of juniper berries, one from Troodos mountains and the other from Akamas peninsula. As we travelled from the West coast to the East, we handpicked thirteen botanicals that give Black Smokers its unique aroma, starting with eucalyptus from Polis Chrysochous, scented geranium from Paphos, finding wild rosemary in Pissouri and Curium heights, then going on to Troodos where we picked lemon verbena, as well as wild mountain herbs. Continuing our quest for this aromatic bouquet of Cyprus, we travelled eastward for lavender grown at Cyherbia Botanical Park in Avgorou, and ended our journey by the crystal blue waters of Famagusta, for picking the sea breeze-kissed oranges and lemons.
Likewise, Black Smokers invites the palette to travel around and recognize through the domineering juniper the various botanical scents and notes composing the experience of the aromas of Cyprus in a mouthful.'
The Process
We combined the base ingredients to make a fermentable base for fermentation using mixed dried grains mixed with filtered Troodos mountain water and yeast. This mixture is strained and distilled 2 times with all the herbs and fruit but some last-minute black peppercorns for the spicy end to the taste. The liquid coming out of the copper still pot is sorted, diluted and bottled. This Batch Two is at some 2,100 bottles and all numbered.
