Audemus Spirits

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Welcome back to Cooking with Bob - Part 2. Today, Bob is preparing a Saddle of lamb, stuffed with Covert liqueur infused apricots. - In preparation, soak dried apricots in Covert Liqueur for 2 days - Dice the apricots and chop in some fresh rosemary - Dry-fry chopped mushrooms until nutty, then set aside - Sauté chopped shallot in oil until soft - Add mushrooms, apricots, and rosemary. Cook gently - Open the lamb saddle, spread the filling, season, roll, and tie - Season the outside and drizzle with some added Covert Liqueur - Roast until cooked to your liking, then rest the meat - Deglaze the roasting pan with Covert and a little stock for the sauce - Slice the lamb, pour over the sauce. Serve with new potatoes and garlicky green beans. 📽️ @miguifilms as always ! @pinkpepper.bob behind the stove ! #michelinstar #pinkpepperpeople #pinkpeppergin #whatif

If you’ve ever been lucky enough to be hosted by Bob (AKA @pinkpepper.bob ), you already know: he’s a natural. A brilliant cook and the ultimate host, Bob’s attention to detail transforms any meal into something unforgettable. Introducing Cooking with Bob, a new segment where he invites us into his kitchen to share the magic of his culinary creations. This first glimpse takes us to his charming home just outside Cognac, where he prepared an exceptional dinner. The opening act? A classic with a twist: Umami Oysters. Ingredients: Fresh oysters – ours were from @huitrescocollos at the Cognac market (four-year-old Irish ‘Speciales’, for the oyster geeks out there) For a dozen oysters: 2 tablespoons of red wine vinegar 1 shallot, finely chopped (soaked in red wine vinegar for a few hours) 2-3 tablespoons of Umami Gin 1 teaspoon of brown sugar Juice of half a lemon Zest of half a lemon A Note on Bob’s Cooking Style: Bob cooks intuitively, adjusting everything to taste. So, while this recipe offers a starting point, trust your palate! Don’t shy away from a sharp tang; it beautifully complements the richness of the oysters. Also, if you’re in London, be sure to visit @wrightbrosltd , where you can try the Half Shell Martini made with Umami Gin. It’s every bit as gorgeous as it sounds! Stay tuned for more from Cooking with Bob! @miguifilms with the artful camera, as always! #weekendvibes #pinkpeppergin #weekendcooking #cocktails

To understand the essence of Audemus, we return to its origins: the quiet hamlet of La Barde, where our very first distillery was born. It was here that Hélène and Thierry's story became a part of ours. Un petit clin d'œil pour @vanhastp who runs an eco lodge and distillery in Sao Tome... Hélène and Thierry are his *real* parents 📽️ @miguifilms #pinkpepperpeople #gin #distillery #michelinstar #whatif

✨ A New Chapter Begins ✨ We’re thrilled to introduce a fresh series of videos that dive into the soul of our distillery and the distiller’s journey. Over the coming months, join us as we explore the craft, creativity, and quirks behind every bottle we make. The first chapter drops next week—see you there! Shoutout to the brilliant @miguifilms for capturing it all so beautifully. #Distillery #Gin #MichelinStar #whatif

A few months ago, I received a phone call, completely out of the blue, from journalist Rémi Barroux. He introduced himself as being from Le Monde, France's foremost newspaper. I was both surprised and flattered that he had reached out to me, as he wanted to feature me in an article. Fast forward a few months, and there we were, sitting together in the distillery at my home in Cognac, sharing stories and tasting all sorts of creations over the course of four or five hours. I am deeply touched by this article. Rémi paid such close attention to the small stories and details that emerged during our time together. At one point, he asked me what my parents thought about where I am today. I suggested he give them a call to find out, and he did. He also truly understood the significance of my Fractal freestyle spirits for me and gave them wonderful recognition. In short, it’s a beautiful piece. Merci, Rémi. ✒️ @remibbarr 📸 @mathieu_martines_photographe @m_magazine @audemus_neroli

Why settle for business cards when you can have business bitters? Not for sale, just waiting for fate to bring us together! Strike up a conversation, and I'll spark up your cocktail. Batch 1: Persian black lime & Pelargonium! #businessbitters #pinkpeppergin #networking #branding

Last week, after several beautiful days in Saoû at the @weginfestival , a stop over at @chateaugrandboise in Provence was necessary! Grand Boise is in hills opposite the Montagne Sainte-Victoire, with small parcels of vineyards scattered throughout the property; in the middle of the woods, in small clearings. They specialise in biodynamic, natural wines that remain approachable and beautifully made. Along with Jean, Ana-Sophia and the whole team at Grand Boise, we've been collaborating on something delicate, botanical and ... Spritzy! We'll be sharing more soon.

Is this a real martini? No, it's not—it's iced water in a pretty glass, made to look like a martini for the photo! However, this gin does make a gorgeous martini, thanks to its balanced botanical style. The highlight is a beautiful Williams pear eau de vie from @distilleriemette in Alsace. In February, Timothée, the director and distiller of this family-run company, welcomed my good friend Benni and me. Benni can be seen gracefully perusing their extensive eau-de-vie menu. They have spirits and liqueurs crafted from an array of unique ingredients, anywhere from garlic, holly berry, asparagus, and wild rose to the traditional classics. Each product is handmade with meticulous attention, care, and respect for time. Time is that singular, crucial ingredient that many distilleries, companies, and people often trade away too easily. So, as you enjoy your martini, G&T, or gimlet, take a moment to appreciate the years dedicated to creating a core element of this gin—and the months of effort from our side. This gin features top notes of cubeb pepper and French citron, a core of Umbrian juniper, and a lovely lingering base of Williams pear. The pear has a warm, sweet aroma that is offset by the punchy top and core notes. It's a unique gin—a recipe never to be repeated. It's available through @worldmartiniday , @gerryswinesspirits7246 , @sacredbottleshops , or on our website. Thanks also to @astridsarkissian for the beautiful pocket square used as the base of the photo.

When the wonderful people behind World Martini Day got in touch a few months ago, they presented us with a task - to create the perfect gin for a Martini cocktail.... Well, according to us! We quickly got to work! We wanted to honour our French heritage by choosing to centre our spirit around an exquisite and quintessentially French Poire Williams Eau de Vie, meticulously distilled by the Masters at Distillerie Metté (@distilleriemette ) in Alsace. Their pear eau-de-vie is succulent, rich, deep and intensely aromatic - and its addition to the gin immediately gives it a poetic touch. On top of this, we layered Italian juniper, Sardinian myrtle, French citron and Indonesian cubeb to give it a generous kick. The result is a very versatile, juniper-lead, but delightfully complex gin. Limited to just 1000 bottles! ** Pre-Order Alert! ** Want to ensure your sip of this limited edition? Just type 'POIRE POIVREE' in the comments or DM us, and we'll add you to the pre-launch list! Countdown to World Martini Day 2024 on June 15th - we already know what we’ll be toasting with! 📸 @mathieu_martines_photographe Design @marionlignereux

Last Thursday night, our distiller, Miko had the chance to be inducted into the Gin Guild in London, joining the industry greats to be a part of this brilliant community. Being based in Cognac, France, we’re deep within a space of specialists in everything grape, wine & brandy… This is a lovely step across the bridge between the two worlds. Looking forward to the coming events! @theginguild #craftgin #pinkpeppergin

Talking gin while tasting another gin. The perfect G&T mixed in our own kitchen by the distiller himself, @audemus_spirits ‘s Miko! Pink pepper, cardamom & then some tonka bean in the distance … this is not your usual gin in the green bottle! 🌸#thankyou