Audemus Umami Gin is produced by Audemus Spirits in Cognac, France, and was created around the culinary idea of umami, the fifth basic taste. The distillery set out to capture a savoury profile within the framework of a grain based spirit and juniper, using ingredients more commonly associated with Mediterranean cooking than with classic gin. The core of the recipe is built on capers from southern Italy, whose briny, maritime character forms the backbone of the gin.

The capers are distilled at low temperature, around 45 degrees Celsius, to preserve their fresh iodic aroma. This distillate is then combined with a separate infusion of Parmigiano Reggiano, an Italian cheese naturally rich in glutamates, which reinforces the umami impression on the palate. The blend is completed with juniper, bergamot and a neutral grain spirit, before being left to rest for several months in an old Cognac barrel. Bottled at 42 percent alcohol by volume, the spirit sits at a strength that supports its intensity without masking the more delicate aromatic details.

On the nose, Umami Gin shows delicate citrus and herbal notes with hints of sea air and savoury depth. The palate is dry and layered, opening with capers and gentle salinity, followed by juniper, bergamot, subtle dairy like richness from the parmesan and an earthy undertone. The texture is smooth and persistent, leading to a long finish where savoury, herbal and woody notes remain. The gin can be enjoyed neat or over ice, and it works particularly well in cocktails that highlight its savoury character, such as a dry martini style drink or variations on the Bloody Mary.