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Boe Superior Gin

Franz de la Boës gin recipe has been the inspiration for Boë Superior Gin, now produced in the historic Scottish village of Doune using a unique blend of 13 hand-picked botanicals that include Wild Cassia Bark from the Isle of Skye.

Boë is produced using one of the worlds very rare Carterhead Stills in an intricate process called vapour-infusion. The technique blends the essence of all the botanicals into the grain spirit while it is vaporised. This way the distillation process avoids overheating the botanicals and gently enhances and preserves the flavours of their aromatic oils.

The Botanicals 

The subtleties of Boë Superior Gin's flavour is due to the special selection and preparation of its botanicals - that finely balance the herbs and spices, so crucial to its distinctive taste and quality.

Although Juniper berries and their flavoursome oils are at the heart of Boë gin's distillation, it takes many more elements to it special. Theres the aromatic Coriander and Angelica. We include Ginger, Orris Root and Cassia Bark - or Chinese cinnamon as its sometimes known, one of the oldest of all spices. Warmth and flavour come from the Grains of Paradise. Orange and Lemon peel are there too, together with Cardamom Seeds, Liquorice, Almonds and the peppery tones of the Cubeb Berry.

And the taste? Clean, spiced and strikingly refreshing.

Don't only mix Boë Superior with a good tonic, sip it straight up on ice to enjoy the interplay of flavours.

Because it is 47% Boë Superior Gin mixes well in cocktails. Here are some tasty Boe Gin drinks created by John, bartender from Moonwaeve in the UK.

BOE MARTINI

  • 2 ounces Boë Gin
  • 12 teaspoon dry vermouth or to taste
  • Olive or lemon twist

Stir Boë Gin and vermouth in a mixing glass with plenty of ice. Strain the mixture into a chilled cocktail glass. Garnish with the olive or lemon twist.

BOE ROMA

  • 1 ounce Boë Gin
  • 1 ounce sweet vermouth
  • 1 ounce Campari
  • Lemon twist

Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with the lemon twist.


BOE BERRY CRUSH

  • 2 ounces Boë Gin
  • 12 ounce maraschino liqueur 1 ounce lemon juice
  • 1 teaspoon raspberry syrup
  • Crushed ice
  • Club soda
  • 2 raspberries

Mix all ingredients, except soda and fruit, in a shaker. Strain the mixture into a chilled highball glass. Top off the glass with club soda and stir gently. Garnish with the raspberries.

BOE MINTANG

  • 2 ounces Boë Gin
  • 12 ounce lemon juice
  • 1 teaspoon white crème de menthe
  • 1 teaspoon sugar syrup
  • 1 scoop crushed ice
  • Club soda
  • Mint sprigs

Mix all ingredients, except club soda and mint sprigs, in a blender. Pour the mixture into a chilled Collins glass. Top off the glass with cold club soda and stir gently. Garnish with the mint sprigs.

BOE TAHITI

  • 1 1/2 on Boë Gin
  • 1 oz orange juice
  • 1 oz lemon juice
  • 1/2 tsp grenadine syrup

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

BOE SOPHIST

  •  1 1/2 oz Boë Gin
  • 5 oz ginger ale
  • 2 dashes bitters

Stack the ingredients in a highball glass over ice. Stir, garnish with a twist of lemon peel, and serve.

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