10 weird ingredients that have been used in gin

Turkey breast

London’s Portobello Road Gin has released its fair share of quirky limited-edition gins over the years. Last year, as part of its Director’s Cut range – a project launched every year to mark the brand’s birthday and that of it’s founder Ged Feltham – it launched what it claims is the world’s first ‘pechuga’ gin, an expression distilled with an organic turkey breast.

Created by master distiller and director, Jake F Burger, the pechuga expression was actually not a play on the director’s surname, but rather a take on the distillation process employed by mezcal producers, whereby a chicken or turkey breast (pechuga in Spanish) is suspended over the still. It cooks in the hot vapours, flavouring the resulting spirit at the same time.

According to Portobello Road, the Pechuga Gin was made by redistilling its signature 171 blend in a copper alembic still with an organic turkey breast and 13 botanicals. These botanicals include: apples, pears, plums, currants, raisins, sultanas, apricots, brown rice, passion fruit, cinnamon, cassia bark, as well as nutmeg and mace.

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