Drawing on influences from South America, we crafted this spicy ‘Day of the Dead’ gin with botanicals and flavours that have an affinity to tequila. For around 3000 years, the Day of the Dead festival has been practiced in Mexico, bringing together family and friends, with food at the forefront of their celebrations. Working alongside our friends at Chiswick Chillies, we crafted a unique recipe combining 7 chillies from around the world. After a full day of tasting a range of chillies from the rather hot Carolina Reaper, to the rich and fruity Chocolate Habanero, to the Black Naga, we can confirm these home grown chillies really do pack a punch. We dried and macerated the various chillies with lime peel, then we vapour infused a second batch of lime during distillation to dial up the citrus and balance the spice. Sip in a Margarita, spice up a mojito, or simply top with ginger beer.