Whitley Neill Banana & Guava Gin 70cl

Product Information

We say: Smoky whisky-laced, rich, delicately herbal banana. Not as challenging as this drink sounds and considerably tastier.

Strain the liquid to remove the bananas, making sure to squeeze out every drop of vermouth. Pour the vermouth into a sterilised bottle. This banana margarita is an epic combination of triple sec, fresh bananas, tequila, and limeade concentrate. The base of waragi distillate can be made from either cassava, bananas, millet or sugar cane, depending on the crops grown in the region. The most popular (besides the branded Uganda Waragi) are Lira Lira and Kasese. Lira Lira is made mainly from cassava flour and cane sugar, and is named after the town of Lira. Kasese, named after the town of Kasese, is a potent banana gin. Waragi may also be known as "regular" or "super." With: Banana, cachaça, gold rum, crème de banane liqueur, corn liqueur, fino sherry, lime juice, and saline solution.Use up your bananas and transform them into our boozy baked caramelised dessert with the help of rum, maple syrup and pecans Our traditionally distilled premium gin is made in our Manchester distillery from the finest botanical blends for an infinitely smooth taste.

Since removing the banana skins means removing the source of enzymes that converts starch into sugar that can be converted into alcohol, adding glucoamylase enzymes to your waragi mash helps break down remaining starch into sugar.

Reaching the desired alcohol content

A mix of Kahlua, banana liqueur, milk, and pineapple juice with cherries on top creates a remarkable drink that’ll remind you of sunsets at the beach. Just with the blend of bananas and cream of coconut alone, you can already tell how ridiculously delicious it is. We say: Not the simple sweetie the name might suggest. Made with rum, banana, spice and all things nice. The Bananaman, as he calls himself, told us that there are 30 different varieties of bananas in Uganda and that they had 15 of them growing on the property. He doesn’t use all of them to make banana juice, though. The banana juice goes on to become beer, wine or gin, depending on the process that it is put through, so the bananas used for that are specific and come from a recipe of certain types that his father started many years ago.

Herbs and spices like vanilla, thyme, lavender, mint, cardamom or chilli may only need a few hours steeping in the gin, whereas fruits, strongly flavoured vegetables and berries will probably be best left for a week or two, maybe even up to a month.Rhubarb and ginger gin is hugely popular and we can see why - as it’s completely delicious! The good news is that it is also super easy to make this sweet, fruity treat at home! A low-fat chocolate ice cream? It really does exist! Our blitzed banana creation is gluten and dairy-free and ready in minutes The key to the best-tasting DIY flavoured gin is using quality, fresh (and ideally, seasonal) produce. That’s not completely untrue - there is a type of gin called “compound gin” that you can make in your kitchen with a bottle of vodka and whatever botanicals you feel like adding. But for an even easier “cheat’s” take on flavoured gin, try one of our ‘ginfusions’ below.

There’s no rule to how much of your chosen botanical to use , although approximately a third fruit to gin is probably about right for most infusions ( roughly 300g produce for 1 litre of gin). Our distillers have captured all that’s delicious about banana bread and bottled it to create this triple banana, sweet gin. How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year.

Distilling banana moonshine

As mentioned above, with up to 30% sugar content, bananas have more sugar than apples or grapes. Therefore, there is no need to add sugar to your mash. Adding sugar to the wash will make the banana moonshine less smooth and add a rum flavor. But, if you are aiming for quantity, adding sugar to this banana mash moonshine recipe is absolutely possible. For every 2.5lbs (1.25kg) of sugar you add to the mash, add an additional 1.5 gallons of water. Stir the sugar into the mash at 160°F (71°C). Speaking of the new gin launch, Johnny Neill, founder of Whitley Neill Gin, says: “Launching just in time for the Spring and Summer seasons, our two new distinctive flavours, Apple & Red Berries and Banana & Guava exemplify our commitment to creating the best tasting gins and innovative blends. Enjoying Spritzes has become a popular trend, and Whitley Neill’s high quality, flavoured gins lend themselves perfectly to this serve. Whether it’s to enjoy when entertaining at BBQs, social get togethers, staycations or as an aperitif at home, the new innovative editions will bring a bit of sunshine to gin lovers across the UK.” Brunch doesn't get much more decadent than this - buttery brioche served pancake-style with sweet syrup As I don’t belong under that category, I like to switch things up and give it a nice banana flavor. Substitute an aged dark rum for a more complex flavor or coconut rum for a different take on the classic.