Portobello Road creates ‘world’s first’ turkey breast gin

12th October, 2017 by Nicola Carruthers

London-based Portobello Road Gin has launched what it claims is the world’s first pechuga gin, which is distilled with turkey breast.

Portobello Road unveils the world’s first pechuga gin, an expression distilled from turkey breast

Created by master distiller and director, Jake F Burger, the limited-edition Pechuga Gin is part of the brand’s Director’s Cut range.

The expression pays homage to a unique distillation process used by mezcal producers whereby a chicken or turkey breast – or pechuga as it translates to in Spanish – is suspended over the still and cooks in the vapours, adding flavours to the spirit.

The Pechuga Gin is made by redistilling Portobello Road Gins signature 171 blend in a 30l copper alembic still with organic turkey breast and 13 botanicals. Botanicals include apples, pears, plums, currants, raisins, sultanas, apricots, brown rice, passion fruit, cinnamon, cassia bark, as well as nutmeg and mace.

The expression will be distilled on 25 October at Portobello Road Gin’s The Distillery.

“As the alcohol vapours pass through the turkey breast during distillation they add something almost indefinable to the gin, you wouldn’t really say it was a turkey-flavoured gin, the flavour is very subtle, and whilst it adds it also takes away, absorbing some of the more intense fruit flavours and stopping them from overwhelming the taste of the gin,” said Burger.

“With its warming spices and dried fruits, this poultry-infused potable develops a distinctly festive flavour and we think that Christmas presents a perfect opportunity to drink this very special and uniquely indulgent gin.”

Director’s Cut bottlings are launched every year to mark the birthday of Portobello Road Gin and it’s founding director Ged Feltham.

Director’s Cut No:3 Pechuga Gin will go on sale from 1 November and will be available from Portobello Road Gin’s website, as well The Distillery’s Bottle Shop. The expression will retail at £35.

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