The yuzu brings a mix of lemon, mandarin, cumquat and grapefruit aromatics – all bright and fresh citrus notes – while the addition of finger lime adds some deeper citrus character.

Learning from those adventures making gin with Japanese friends, we’ve used ginger, turmeric and sencha genmaicha, a Japanese green tea with roasted brown rice, for depth of flavour. A canvas of strong pine-needle juniper, and a bit of lemon myrtle adds a touch of lemon curd.