A Bit About Us
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SPICES FROM EUROPE, ASIA AND THE ECUADORIAN AMAZON REGION
make Cruzloma a unique Gin.
GUAYUSA
Is a native tree leave from the Ecuadorian Amazon Region. Often the leaves from the Guayusa tree are dried and brewed like tea. When mixed with other ingredients as a beverage the result is, a natural energy drink.
COCA LEAF
Plants grow on the Andean Cordillera and work well as a natural stimulant. Besides having hundreds of healing properties, when mixed with other spices offer a unique experience.
LICORICE
Is a sweet woody botanical that has been used as a sugar alternative for centuries. Liquorice root carries a somewhat unique taste; it’s like anise or meadowsweet but without menthol qualities. Distilled, the flavor doesn’t much change. This root has a very powerful capacity to change the texture and mouth feel of a gin, bringing oily, viscous qualities.
CARDAMON
As with many popular gin botanicals is valued for its medicinal qualities ahead of its last. It has an identifiable aroma in spice form but once distilled becomes very green, like a field of grass. Thanks to Cardamom Cruzloma balances a slightly perfumed flavor with the mix of other ingredients as well.
CINNAMON
As an Andean botanical lends a complex base note and a certain feeling of familiarity. Its hot and spicy smell conjures up images of exotic markets and far-flung destinations, but it has an earthy tone and a sweet finish.
SWEET PEPPER
Has a mix of cinnamon, clove, nutmeg and black pepper. By mixing with other spices, sweet pepper can create an interesting contrast in the final flavor.
ROSEMARY
Is a woody, perennial herb with needle-like leaves and small blue flowers. Its Latin name, Rosmarinus, translates to “dew of the sea” Rosemary makes its way into the botanical lineup of Cruzloma. As it tends to dominate, Cruzloma opts to use it in such small quantities that proportion an exact dose of pervasive flavors such as orange peel and even in this low amount, still has a big effect on the final batch.
CORIANDER
Has a complex flavor once distilled, all at once citrusy, nutty and a little spicy. The location from where it is sourced has a large impact on the overall flavor profile too and many gin makers will spend careful hours researching where they get their crop. Cruzloma uses these botanicals from the fertile lands of The Andes.
FENNEL
Is a flowering plant from the carrot family. It is infused with floral and fruity flavors to re-invent gin into a refreshing, springtime spirit.
ANISE STARS
Is distinct, sweet and aniseed-like with a fresh, pleasing aftertaste. Star anise offers to Cruzloma a strong aroma. In the Amazon Region producers can find the best Star Anise in the world.
LAVANDER
Is used as a fragrance or flavoring in essential oils and can be overwhelming. That said, when used sparingly it can give a strong floral, surprisingly savory taste to the maceration.
TILA (flowers)
Are highly aromatic, and well known for their healing properties, also bringing a balanced floral flavor.
ORANGE
A round, fleshy fruit encased by a bright orange peel. The fruit generally has 10 segments inside and is surrounded by a white tissue like substance. Orange peel, both fresh and dried, is a popular gin botanical. The soft citrus taste of an orange makes an essential part of our recipe.
LEMON
Plays an integral role in the Cruzloma universe. It is one of the most commonly used botanicals, and even when not present in the spirit itself, a wedge of it is more than likely to be seen bobbing around in a G&T or twisted into a Martini.
Our Work
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