OUR STORY
“ Persimmon Gin still seems to be AS rare as Gold dust, so it seemed fitting to bring this glorious fruit to its full potential by giving it its rightful place in one of the world’s most sought after alcoholic beverages. And what better debut for Kaki than to be the main protagonist of a truly refreshing Mediterranean Dry Gin! „
PERSIMMON FRUIT
Kaki – the fruit of Zues, is native to China, later grown in Japan where the name Kaki slowly spread throughout the continent.
Background – Botanical names consist of two words – genus + species. The genus name Diospyros is derived from the Greek words dios (divine) and pyros (grain or wheat) – hence persimmon is the ‘divine fruit’ or ‘wheat of Zeus’. Kaki, its Japanese name, was chosen to be the tree’s species name (botanically, its ‘specific epithet’). Although Diospyros Kaki is a tree of temperate climates, most of the approximately 200 species are tropical or subtropical trees. Fruits are relatively large, smooth-skinned and glossy – in tones of yellow, orange or reddish-orange, depending upon the cultivar.
Kaki or Persimmons as they are known in the West have an unmistakable taste like no other fruit. They have a silky, slippery texture and taste kind of like the fabulous fruity love child of a mango and a roasted sweet pepper, with a hint of cinnamon in the background. They are rich, tangy and sweet, creating a harmony of flavours. Some of our Mediterranean varieties produce the most succulent and tasty flavours of this beautiful fruit.
Kaki has been loved by many all over the world for thousands of years. In some regions it is also seen as a sacred fruit. It is loved in various parts of the world and has recently grown in popularity in less warmer climates.. Over 10,000 people every year flock to Indiana USA to enjoy their renowned Persimmon Festival. Persimmon or Kaki are taken to new heights, where locals compete by creating a vast range of culinary treats. Using Persimmon to create some delicious pies, sweet bakes, jams and many other savoury combinations. Persimmon Gin still seems to be rare as Gold dust, so it seemed fitting to bring this glorious fruit to its full potential by giving it its rightful place in one of the world’s most sought after alcoholic beverages. And what better debut for Kaki than to be the main protagonist of a truly refreshing Mediterranean Dry Gin!
ABOUT OUR FOUNDER
Nico’s Operatic career has taken him to many parts of the world, and along his adventures he has grown a passion for trying new and interesting foods and beverages. Always in search of something fresh and unique. His passion for Gin and new found love for Persimmon/Kaki led to this idea of merging these unique flavours together whilst also maintaining characteristics of his very loved home…the Maltese Islands!
Our creation of KAKO Gin is a play on words using the ‘Mediterranean southern region dialects’ of the singular noun of Kaki. It is truly fitting as the Persimmons/Kaki we select come from the Med region, which produces rich and succulent Kaki, full of that juicy pulp which we seek to create our unmistakable Gin.
We believe simplicity is key. After many trial runs we have created a Gin recipe that is clear and concise, fresh & fruity, zesty yet also sweet, finishing it off with a touch of Maltese panache. The leading flavour of the Gin comes from its balanced blend of Juniper and Kaki which immediately tantalises one’s sensory receptors. The middle tones come from our Mediterranean Orange and Lemon peels, combining the flavours with Nico’s favourite, Ginger and Angelica root. Including some subtle local floral notes we finish the Gin through a vapour infused method adding two secret ingredients, also sourced from our vibrant Maltese islands.
Nico has partnered up with some of the best leading Gin distillers in Europe. Wanting to bring the best out of the Gin, we decided to use this special Vapour infused method. This gives the Gin its maximum flavour, where after certain maceration processes we then go a step further and place certain botanicals into baskets in the still, above the base Spirit, which evaporates and rises up infusing the botanicals through the vapours. Those same infused vapours then condense into a liquid before we add water to reduce the alcohol to our preferred strength.
You can enjoy Kako Gin in many different forms. This spirit is fresh and vibrant whilst also having subtle sweet notes. Establishing its original and Inimitable tang. The Gin sings Nico’s Operatic career has taken him to many parts of the world, and along his adventures he has grown a passion for trying new and interesting foods and beverages. Always in search of something fresh and unique. His passion for Gin and new found love for Persimmon/Kaki led to this idea of merging these unique flavours together whilst also maintaining characteristics of his very loved home…the Maltese Islands! wonders by itself but it certainly creates a symphony in various other cocktails and mixes, both sweet and savoury. Nico prefers drinking his Gin straight on a small bed of ice with a fresh wedge of lemon or orange. For those wanting a fuller glass we truly find it best served with fresh Orange Juice or potentially Peach juice if it tickles your fancy. If you are in the mood for a real treat, here are some of Nico’s favourite combinations and recommendations below…
Cheers to you!
