The word “molecular” is always a source of anxiety for me whenever I come across it on a spirit product since it typically connotes “chemicals” rather than true workmanship. When it comes to Linden Leaf, the term “molecular” seems to have a slightly different connotation. This is because the company was established by three scientists based in Cambridge, United Kingdom, who are committed to developing “spirits on a molecular level.” They are actually employing their scientific expertise to disassemble each flavour molecule in order to produce a perfectly balanced gin and an exceptionally smooth vodka.
This history does not provide an explanation for everything, but it is a beginning.
Linden Leaf’s founders, two of whom hold doctorates in science from Cambridge University, have a near-obsessive enthusiasm for food. They travel the world on a regular basis in order to seek out new gastronomic and flavour experiences. The inherent curiosity that they possessed led them to ponder what it was that made their favourite meals and drinks taste the way that they did. They were immersed in many of the world’s most distinctive flavours. For instance, could they figure out what it is that gives a fresh, ripe orange its characteristic “orangey” flavour (Hint: it’s the thinnest two millimetres of the outer layer of the peel, not the juicy pulp) and, conversely, are there components in that orange that actually cause it to have a less orangey flavour? Not to mention, which of the more than 400 different kinds of oranges offers the most satisfying flavour experience possible. It’s a kind that’s cultivated in Spain. Additionally, how does the mouthfeel, which is another property, influence the flavour?
After experimenting with a large number of botanicals, all of which were organic and free of genetically modified organisms (GMOs), as well as scientific methods to extract specific molecules (and recruiting hundreds of friends and family members to serve as flavour and aroma testers), the founders of Linden Leaf came up with a method to determine the precise molecules that are present in each ingredient. For example, they wanted to know which molecule produced the most limiest lime or the most yuzu flavour that was fresh off the tree. During the procedure, they also found out which of these many botanical components functioned in perfect harmony with each other and which plainly did not, including which of these molecules performed best with juniper. “Molecular Craftmanship” is the term used to describe this process, which is the secret of Linden Leaf’s one-of-a-kind and flawlessly balanced flavour experience.
“When we started chasing exactly which molecules made our favourite food and drink taste the way they do, we admittedly opened up a scientific Pandora’s box,” stated Matthew Webster, one of the founding members of Linden Leaf, along with Mukund Unavane and Paul Bennett. These three individuals were also involved in the establishment of Linden Leaf. We have, however, developed a Molecular Flavour Atlas, which we utilise to make what I consider to be the most delicious and harmonic spirits that are imaginable. This was accomplished through a multitude of studies and tests.
In the present moment, Linden Leaf is selling two different spirits: a vodka and a gin. After trying both, we have some ideas to share.
Molecular Vodka made from Linden Leaf is organic.
Distilled five times, this product is made from a combination of current grains such as wheat, barley, and rye that are organic and non-GMO, as well as ancient grains like as spelt. The aroma is fresh and therapeutic to the nose, and it is seasoned with a very small amount of black pepper. On the taste, the vodka is shockingly intense — almost spicy — with a snappy peppery character and traces of lime leaf that grab the back of the tongue. This is in spite of all the chatter about how gentle it is. Extremely faintly blurry, but only just slightly. The vodka does not come across as having a traditional “burn,” but it does have a warm sensation, and it leaves an impact whether it is consumed on its own or in a mixed drink preparation. The final product is purifying, and it has a hint of lime leaf added to the rear end once again. It is undoubtedly versatile, but Linden Leaf may lead you to assume that it is less harmful than it actually is.
Organic Linden Leaf 88 Molecular Gin
Linden Leaf 88 This was the first product that Linden Leaf ever produced, and it was given the name 88 since its designers infused it with 88 distinct flavour molecule notes derived from 28 different botanicals. There are just a handful of these that have been disclosed, but the firm claims that seventy percent of the citrus that is used is fresh, and that more than twenty percent of the total botanicals that are used in Linden Leaf gins are fresh. This includes components that are difficult to obtain from organic growers all over the world. Yuzu, calamansi, grains of paradise, and Aztec sweet herb are among of the botanicals that are used in Gin 88. These ingredients are all created around a core of organic juniper that is delicate. It is a gin that is truly complex but well-balanced, with a scent that is piney and peppery, slightly medicinal, with earth tones and abundant citrus — with a major emphasis on bitter peel over sweeter, juice-driven elements. Some lime, orangey yuzu, and mint aromas appear on the tongue, and then piney juniper notes appear farther down the road. The palate becomes somewhat more vibrant. The earthiness is more prominent on the finish, but there are still some berry-driven sweet-and-sour notes that are present here as. Towards the end of the game, there is a surprise: A robust green herb flavour that lingers for more than a few minutes, and maybe even hours, after your glass has been emptied. I continue to gargle with something that smells and tastes like thyme. Is it a negative thing to do? The call is made by you. It is true that the gin is complicated, but I may not have been able to identify all 88 flavours.