Nelson’s unveils ‘first’ gin made with timur pepperBy Owen Bellwood
Staffordshire-based Nelson’s Gin has launched the “first gin of its kind” to use timur pepper from Nepal as a key botanical.
The timur pepper used by Nelson’s is a Nepalese variety of the Sichuan pepper and is said to have the same sharpness as a regular peppercorn but with a “citrusy grapefruit flavour”.
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 for aroma extraction.
Nelson’s Timur Gin uses the pepper in oil form, with approximately 12ml of timur oil per batch of 250 bottles.
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.”
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.”
Nelson’s Timur Gin is bottled at 41% abv and is available in 700ml and 200ml bottles price at £40 (US$51) and £19.50 (US$24.90) respectively.