For The Plum, I Suppose, we set out to make a spirit based on plum kernel. Plum kernels lie within the pits of all plums. They have a rich fragrance, fruity top notes and marzipan undertones. In both appearance and taste, they most closely resemble almonds. We get ours from the Stanley variety of plums, known for its plump, dark blue skinned fruit with yellow flesh.
Often times, we translate Lars’ culinary references in order to apply them to distilling. That was all part of the point of this whole thing in the first place: to recreate sensory memories and share them on globally. For this spirit, the use of the plum kernel was inspired by a dessert that Rosio Sanchez once made with plum kernel-infused whipped cream, warm potato mash, and plum compote. Lars maintains that this is the best dessert of all time.
We first distilled plum kernel a while back and discovered that the result is quite beautiful. It has a prestige sweetness about it, and a refreshing lightness that’s grounded in the depth of the almond flavor. Ever since then, it’s been a matter of finding a match for to finish off the flavor. We went looking for things that were teas in the sense that they were dried herbs, but not necessarily a typical tea. That’s how we got to marigold: it has a tonic, floral note to it that adds both vibrance and aromatics to the final spirit.
With The Plum, I Suppose, we reckon that we’ve got it just right. The name is an internal joke — you’ve probably realized that most of them are — and a reference to the Robert Frost poem, “The Rose Family.” In the spirit, you get a slight plum fruit flavor that is swiftly surpassed by the marzipan notes of the seed. The top notes are misleading: there is no fruit in the spirit at all.
Releasing 19th November 2019 3PM CET.