KuSshh Gin is produced on the Croatian island of Krk from juniper and Mediterranean aromatic plants. The recipe lists orange and lemon peel, liquorice, immortelle, angelica, anise, Ceylon cinnamon and coriander alongside the juniper. Bottled at 43.7% vol., it is made by a grower whose herbs are hand-picked and distilled on the estate.

Fresh citrus peel brightens the first aroma, followed by juniper and the warmer scent of cinnamon and anise. Immortelle adds a dry floral warmth, while liquorice and angelica provide a deeper root-like character. The ingredients suggest spice without losing the clarity expected from gin.

The palate develops in layers: citrus oils arrive first, then resin and Mediterranean herbs, before anise and cinnamon warm the finish. Liquorice contributes body rather than obvious sweetness. The overall impression is aromatic and persistent, with the island-grown plants remaining central.

Mediterranean tonic complements the herbs while leaving room for the spice. Orange peel and a small immortelle sprig connect the drink to the recipe without adding sweetness. Serve cold over clear ice and keep the flower garnish modest so the citrus remains distinct.

KuSshh began growing aromatic herbs on Krk in 2015, and the plantation now covers 32,000 square metres. That agricultural background gives useful context to the recipe: immortelle and Mediterranean herbs are not decorative references, but part of a cultivation and distillation project rooted on the island. Orange and immortelle remain particularly clear after gentle dilution.