UNKNOWN Lands | Gin - Triple Cask No. 2

Nosing

A scent of vanilla and caramel, accompanied by a light, earthy depth from the star moss. A subtle smoky note adds a mysterious complexity, while the floral note of lavender gently blends with the woody scent of the toasted white oak cask. A hint of sweet molasses, embodying the rum, gently complements the aroma.

Tasting

On the palate, the delicate, fruity sweetness of wild raspberries unfolds first, followed by the exotic notes of caramel and vanilla from the special white oak barrel. A hint of smoke interweaves with the complexity of earthy and spicy tones brought out by the star moss and toasted cask, complementing the sweetness perfectly. A subtle rum aroma, capturing the fruity and spicy depth of the old rum cask, blends seamlessly into the flavor profile.

Finish

Long lasting and elegant, with a balance of sweet and earthy flavors that linger in the mouth. The aftertaste of exotic spices, gentle wood notes and a subtle smoky tone is complemented by a stronger, yet subtle note of the rum cask, which rounds off the taste experience in a subtle way.

Triple Cask No. 2

A tropical touch of exclusivity

The UNKNOWN Lands | GIN - Triple Cask - No. 2 edition invites you to immerse yourself in an exotic world of flavor. As part of our Triple Cask series, which is based on our Classic Gin and continues the Double Cask, this edition offers a unique taste experience.

With only 25 bottles per edition, the Triple Cask offers unparalleled uniqueness. In a bottle that combines luxury and simplicity, and with a handmade leather label, this is not only a treat for the palate, but also a real collector's item.

A third barrel

A new horizon

The third cask of the Triple Cask No. 2 edition is not just a container for storage - it is a testimony to time, a piece of history that now becomes part of the exclusive UNKNOWN Lands | GIN. This special rum cask, with its 60 years and countless previous uses, has stories to tell that are inscribed in each of its fibers.

Rum, often known as a spirit with a tropical soul, has fruity and sweet aromas derived from the fermentation of sugar cane. The use of this special cask gives the gin a flavor profile of sweet molasses, spicy depth and tropical fruits.

Imagine how this barrel rested for decades in a remote distillery, enveloped in salty sea air, while it housed the finest rums. With each filling, more flavors and character were infused into the wood, including exotic fruits, sweet molasses, spicy notes, and perhaps even the echo of ocean sounds and the rustle of palm trees.

The particles of time gone by trapped in this cask now merge with our Triple Cask, merging the flavors of the old rum, the stories of the tropics and the heritage of its pre-blends into the essence of the gin. The use of this historic cask adds an exotic depth to the gin, making it a unique taste experience that goes far beyond the glass. Triple Cask No. 2 is not just an outstanding gin; it is a sensory journey that takes you through time and space, inviting you to explore the undiscovered secrets and flavors that this 60-year-old cask has preserved.

The evolution

of the Triple Cask

The Triple Cask series is a constantly evolving collection, with each edition opening a new chapter. Each of these editions is limited to just 25 and features a different third cask, giving it a unique character. Starting with Edition No. 1 (set and released in 2020), followed by No. 2 (set in 2021, released in 2022), through to upcoming editions such as No. 3 (set in 2022, still maturing) and No. 4 (set in 2023, still maturing), the selection of the third cask remains an exciting mystery.

Classic

Double Cask

Triple Cask No. 1

Triple Cask No. 2

The production

Our journey to create Triple Cask No. 2 begins with our Classic Gin, which is produced using the renowned London Dry method. But what makes our gin special are the secret stars of its production - star moss, wild raspberries and lavender. Star moss, a rare and delicate ingredient, gives our gin a subtle, earthy undertone and a mysterious depth. Wild raspberries are added to the aroma basket of the still and give our gin a delicate, fruity sweetness. Lavender complements the floral notes of our gin, offering a delightful, calming aroma that adds an inviting complexity.

After distillation, the gin matures in white oak barrels that were previously filled with sherry and bourbon. At this point, the unique feature of the Triple Cask comes to the fore: the third cask. For the No. 2 Edition, a 60-year-old rum cask was used, enveloped in salty sea air and with a history full of countless previous uses. The rum note gives the gin an exotic flavor profile of sweet molasses, spicy depth and tropical fruits.

During the careful maturation in these barrels, the gin absorbs the intense aromas from the wood and blends with the spicy and sweet nuances that previously gave the bourbon and sherry as well as the unique aromas of the third barrel their character.

The result is a complex, balanced and unique gin that is a new discovery in every edition. Triple Cask No. 2 is a vivid example of how barrel aging can enrich the world of gin by opening up a new dimension of flavor and character. In this case, the old rum cask opens up an exotic horizon that, with its history and aromas, makes the Triple Cask an incomparable pleasure.

Barrel aging is a traditional technique often associated with whisky and rum, but it has also found a special place in the world of gin. The process of barrel aging is more than just storage; it is a careful refinement where the gin has time to absorb the deep, complex flavors of the wooden barrel. For our Triple Cask, we use barrels that have already been filled with exquisite sherry and bourbon varieties, as well as a special third barrel that is individually selected for each edition. The time in the barrel allows the clear, fresh aromas of the gin to merge with the rich, spicy and sweet notes of the wood. The subtle aromas of caramel, vanilla and, depending on the barrel selected, unique nuances such as candied fruit, are integrated into the spirit. This creates a flavor profile that is both familiar and excitingly new, with a depth and complexity that can only be achieved through careful aging in such high-quality casks. The Triple Cask is a living example of how barrel aging can enrich the world of gin by unlocking a new dimension of flavor and character.

Botanicals

Bourbon Barrel

Barrel aging in bourbon barrels is a traditional technique that gives spirits a special depth. Made from American white oak, these barrels, in which bourbon has previously matured, transfer unique aromas of caramel, vanilla and smoke to the alcohol stored in them. The choice of a bourbon barrel adds a rich flavor note to the final product and gives it a touch of American heritage.

Bourbon barrels often find a second life in the storage of other spirits, wines or beers. This process contributes to sustainability and allows other beverages to pick up the complex flavors of bourbon. Barrel aging in a bourbon barrel is not just a maturation method, but an alchemical process that creates a new, refined drink that culminates in a glass.

Sherry Barrel

The use of sherry casks for barrel aging is a respected tradition that gives spirits a unique and distinctive quality. Sherry, a famous Spanish fortified wine, leaves a trail of rich and complex aromas in its barrels, ranging from nuts to dried fruits and sweet spices.

These barrels, often made from European oak, have often allowed the sherry to mature for years and are carriers of its deep and robust aromas. When they are later used for the barrel aging of spirits, they pass on these aromas and create a drink that is as layered and subtle as the sherry itself.

Rum

The rum cask for Triple Cask No. 2 is a true rarity and contributes significantly to the character development of the gin. With an impressive history of 60 years and countless previous uses, this cask has absorbed a variety of flavor nuances. The former use for rum leaves a fine patina of sweet molasses, spicy depth and subtle hints of tropical fruit in the barrel. These aromas are gently transferred into the gin, giving it a subtle exotic note and expanding the flavor profile without overpowering the other elements. The fine particles that have penetrated the wood of the cask over the decades become an integral part of Triple Cask No. 2 and contribute to an exciting and unique taste experience.

Juniper

Juniper is the basic botanical that gives gin its distinctive, resinous and slightly sweet taste. Juniper berries are actually female cones and take two to three years to fully ripen on a juniper bush. They have a long history in the healing arts and were already used in ancient Egypt as an ingredient in balms and ointments. A trivia fact: In the Middle Ages, juniper was believed to protect against witches and the berries were often hung over doorways to ward off evil spirits.

Lavender

With its characteristically sweet, floral aroma and calming properties, lavender lends gin a special, elegant depth. Lavender was used in ancient Rome to clean clothes and to aromatize baths, leading to its Latin name, which is derived from "lavare", the word for "to wash". A lesser known fact is that lavender was also used in the Middle Ages to repel insects and mice.

Wild raspberries

Compared to their cultivated relatives, wild raspberries have a more intense, richer aroma and a stronger sweetness, which gives the gin a summery freshness. They have been collected and consumed since the Stone Age. In Christian symbolism, wild raspberries were seen as a sign of kindness.

An interesting fact: wild raspberries often grow in areas that have been devastated by forest fires.

Star moss

Also known as Icelandic moss, star moss is a unique botanical that gives gin an earthy and slightly sweet note. This moss, which grows on rocky substrates in the northern hemisphere, is actually a lichen, a symbiotic association between a fungus and an algae. Star moss was traditionally used in Scandinavian folk medicine as a cough remedy and is also known from Icelandic legends and myths. As a botanical, it gives gin a subtle complexity and a hint of forest aroma.

Cranberries

These small, bright red berries are known for their distinctive tart-sweet flavor and antioxidant properties. Cranberries are native to North America and were used by Native Americans as both a food and a remedy for a variety of ailments. In fact, the word "cranberry" means "bitter berry" in several indigenous languages.

Hibiscus

Hibiscus flowers give gin a slight acidity and an attractive pink color. They were used in Egyptian pharaonic rituals and are now a key ingredient in drinks around the world, from Mexican 'Agua de Jamaica' to West African 'Bissap'. Interestingly, hibiscus can also promote health, as it is rich in vitamin C and antioxidants and is often used to regulate blood pressure.

Rose petals

Rose petals give gin a delicate, floral taste and a seductive aroma. They were revered in ancient Greece and Rome and have been a symbol of love and beauty ever since. Interestingly, rose petals contain vitamin C and are often used in the cosmetics industry for their skincare properties.

Pink pepper

Pink pepper, also known as Brazilian pepper, gives gin a fruity, peppery note. Despite their name, pink berries are not real peppercorns, but the dried berries of the Schinus molle, a South American plant. They give gin a balance between sweetness and spiciness, with a hint of resin. Surprisingly, the Incas used "molles", as Schinus molle is known, for ritual purposes and in the 19th century its berries arrived in Europe as an inexpensive substitute for real pepper.

Kaffir lime leaves

Kaffir lime leaves give gin a distinct citrusy, floral note. They are an essential part of Thai and Indonesian cuisine and give a gin a unique, exotic flavor. A lesser known fact is that the kaffir lime is considered a sacred plant in Southeast Asia and that the leaves and the fruit itself are used in various medicinal applications.

Angelica root

Angelica root is a classic gin botanical that imparts an earthy, slightly bitter flavor and a deep, complex note. It is often referred to as the "Holy Spirit" of botanicals because it helps to harmonize the flavors of other botanicals. In the Middle Ages, angelica root was often used in medicine due to its supposed healing properties.

Coriander

As the second most common botanical in gin, coriander imparts a citrusy, nutty flavor. It has been used in culinary and medicinal applications for thousands of years. Coriander was one of the first spices to be exported from the American colonies to Europe. Interestingly, coriander originated in the Mediterranean and the Middle East and has even been found in the burial objects of Egyptian pharaohs.

Basil

Basil gives the gin a slightly sweet, peppery note and a fresh aroma. Basil is a central component of Italian cuisine and was even revered as a sacred plant in India. In fact, there are over 60 different varieties of basil, all of which differ in taste, smell and appearance.

Cinnamon

Cinnamon gives gin a warm, sweet and slightly spicy note. Cinnamon is one of the oldest known spices and has played a central role in trade and culture, from Egyptian embalming to medieval European gastronomy. An interesting fact is that cinnamon is extracted from the bark of trees and that there are different types of cinnamon, with Ceylon cinnamon being the highest quality.

UNKNOWN Lands | Gin - Triple Cask No. 1

UNKNOWN LANDS | GIN - DOUBLE CASK

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Further products

Nosing

Tasting

Finish

Triple Cask No. 2

A third barrel

The evolution

Classic

Double Cask

Triple Cask No. 1

Triple Cask No. 2

The production

Botanicals

Bourbon Barrel

Sherry Barrel

Rum

Juniper

Lavender

Wild raspberries

Star moss

Cranberries

Hibiscus

Rose petals

Pink pepper

Kaffir lime leaves

Angelica root

Coriander

Basil

Cinnamon

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UNKNOWN Lands | Gin - Triple Cask No. 2