About the Gin

Covalle Tomato-Water Gin was a dream, and then a very long development process. It came together after two key epiphanies:

1. The aroma we need is not simply in the fruit; it’s in the tomato plant. To preserve this note, we use apple and cucumber pulp to carry the oil from the leaves and stems of fresh tomato plants into a water- and ethanol-soluble liquid. We blend the mixture with an industrial blender, then clarify it using a centrifuge.

2. The base of Covalle needs to be a London Dry Gin that is savory and structured enough to soften when blended with our tomato concoction. The winner was an oil-dense Gin, classic in its botanical recipe but designed to be viscous and assertive without overpowering the addition our our tomato-plant essence.

We allow the components of Covalle to rest for a week and then bring it to 46% ABV (our favorite for martinis), using a low PH water that highlights the brightness of a fresh, ripe tomato.