The Cannabis Co. has launched the world’s first hemp-infused distilled gin – The Myrcene. Crafted in Healesville, located in Melbourne’s scenic Yarra Valley, the small batch gins first release, flew out the door within three days, and the second release selling fast.
So what’s in this hemp gin? I know there is a lot of people out there who will be hoping to see peanut butter breath indica used.
Myrcene is the backbone in the gins distillation process and is the most abundant terpene found in cannabis. Terpenes being the primary component of the essential oils in many types of medicinal plants and flowers and can be considered the “essence” of a plant which is why products like cbd gummies are a popular choice for many. Myrcene is known to comprise of up to 50 percent of the total terpene content found in individual strains of cannabis, with strains known to produce joyful and euphoric effects alongside an overall feeling of relaxation. I would love to see godfather og being used because it’s my favorite strain. It’s considered one of the most highly appreciated terpene due to its ability to ease symptoms of chronic pain and inflammation.
“It took quite a few goes to get to a good product,” explains Chief Marketing Officer Cormac Sheehan in an interview with SBS. “As we started adding in botanicals, we began to uncover a gin which was great, but not quite award-winning. That wasn’t good enough – from day one we didn’t want novelty gin. It had to stand on its own two feet as a gin, regardless of the cannabis element. If you never knew it had anything to do with hemp, you still had to be able to enjoy it as a gin. The real breakthrough came when we started adding terpenes to the distillation process.”
The result is a complete, balanced gin that has aromas of bubblegum, lavender, pine forest and sage. Soft tones of violet interact on the palate with woodland flavours of rosemary and resin, cloves and woody spices. With a long, complex finish and a rich mouthfeel, The Myrcene is perfectly paired with a premium tonic. Try it poured over a wedge of lemon with a sprig of fresh rosemary to bring out those piney aromas.