Nelson's Gin officially launches Timur Gin

Nelson's Gin officially launches Timur Gin

Today, Staffordshire-based Nelson's Gin has officially launched its latest blend; the world's first Timur Gin.

The timur pepper, grown and consciously sourced in Nepal, is emerging as a popular cocktail ingredient in leading bars across the globe. Indeed, the timur pepper was recently named by Michelin inspectors as one of the top food trends for 2018; ?"timur pepper is on the rise, boasting a flavour and aroma of zesty citrus... pairs equally well with savoury and sweet dishes."

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In line with this emerging trend, Nelson's Gin has made timur the showcase botanical within it's latest product, Timur Gin?, which is the first gin of its kind on the market.

The timur pepper, which is commonly used in Nepali curries and seasonings, is described as a 'false pepper' due to the fact that it is a berry with a peppery taste. Timur has the same sharpness as a regular peppercorn but with a citrusy grapefruit flavour.

Nelso's Timur Gin uses the pepper in oil form, with approximately 12ml of timur oil per batch of 250 bottles, as the flavour must be delicately blended with other botanicals to create a distinct, smooth and original taste.

Quickly snapped up by The Lighthouse (www.the-lighthouse-restaurant.co.uk), which was named Derbyshire 'Restaurant of the Year' in 2018 and is listed in the Michelin Guide, this unique gin is set to make its mark on the food industry.

Former chef Neil Harrison, the founder of Nelson's Gin, commented: "We wanted to use something that is totally different, unique and up-and-coming, and the timur pepper certainly fits the bill. It's an ingredient that most people are unfamiliar with but we hope to change that with the launch of our new product."

To source the timur pepper as an ingredient, Nelson's Gin work with a French company, MANE (www.mane.com), who are global leaders in fragrances and flavours, sourcing unique ingredients; capturing the true essence of nature in its products. Deep in the communities of the Surkhet region, a day and a half's drive and trek from Kathmandu, the berry is harvested by locals before being dried in the sun to concentrate the aromas. Once cleansed of branches and seeds, the timur pepper is stored in the huts of the villagers before being sent to MANE for aroma extraction. Also known for its medicinal profile, the pepper is also referred to as prickly ash, toothache tree and Nepalese pepper.

Watch the journey of Mane sourcing the Timur Pepper

November 2018's official launch of Nelson's Timur Gin makes it the fourth principal gin in the company's portfolio, adding to its No. 7, Navy Strength and award-winning Rhubarb and Custard gins. Taster bottles of Timur Gin were first produced in April 2018 to check the flavour and recipe, which has gone through an intensive testing and refining process, ready for today's release.

Nelson's Timur Gin is 41% proof and is available in bottles of 70cl (£40) and 20cl (£19.50) direct from the company's website https://nelsonsgin.co.uk/ and selected wholesalers, shops, bars and restaurants.

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