Hey everyone, sorry to keep you waiting!
It’s been a year since the last Premium Edition. I’m Tanaka, and I’ll be writing this issue of the diary.
I’m sure there are some of you who have been eagerly waiting to see what this year’s Premium Edition will taste like.
I, too, was really excited about the opportunity to take the lead in creating a product.
Last March, I visited Taiwan on a company trip, and when it comes to souvenirs from Taiwan…! That’s right!! Pineapple cakes!
I also still vividly remember how delicious the mangoes I ate in Taiwan were. I was so impressed by the juicy, rich flavors of Taiwanese fruit that I thought, “I’d love to share this deliciousness with everyone through a product.” That’s why I chose “pineapple”—one of Taiwan’s most iconic fruits—as the main botanical for this gin. While pineapple cake is a familiar treat in Taiwan, this time I decided to capture the true charm of Taiwanese pineapple itself through gin.
Pineapples from Taiwan are grown in regions blessed with a warm climate year-round, so they are characterized by their mild acidity, high sugar content, and juicy flavor. As soon as the pineapples arrived and I opened the box, a rich, sweet aroma wafted out.
However, when we actually tried distilling it, we found it quite difficult to extract the pineapple aroma we had envisioned… We conducted numerous test runs, experimenting with different alcohol contents and refining our distillation methods. During this process, we came up with the idea: “Let’s distill not just the pineapple flesh, but the peel as well!” By using both, we aimed to create a final product with a more authentic pineapple character. For the distillation itself, we devised a method to use both the maceration process and the basket in a single distillation run, in order to bring out the full charm of the pineapple.
“No, the appeal of Taiwanese pineapple isn’t limited to this. There must be even more to bring out!” With that in mind, I focused my final adjustments on finding the optimal balance between the juniper and distilled pineapple components—all without letting the pineapple’s aroma overpower the blend—to ensure the pineapple’s presence was as pronounced as possible. As a result, I arrived at a formulation that truly highlights the pineapple’s presence. Furthermore, by distilling “lemongrass,” “café lime leaf,” “cardamom,” and “rosemary” separately under reduced pressure and adding them as individual components, the pineapple’s profile became even more distinct.
The first thing you notice is the juicy, refreshing flavor of pineapple. A pleasant tartness adds a crisp, clean finish to the overall taste. Then, a natural sweetness reminiscent of pineapple flesh gently spreads from the background, creating a bright, light flavor that leaves you wanting another sip.
Its name is “Sunlit Lai.” It is said that Taiwanese pineapples become even more delicious when they soak up plenty of sunlight. That’s why we named this product “Sunlit,” which means “illuminated by the sun,” and took the “Lai” from “鳳梨” (Onlai), the Taiwanese word for pineapple. Just as Taiwanese pineapples grow by soaking up plenty of sunlight, we hope this product will brighten your day, even just a little, and serve as a source of energy for your daily life.
It goes on sale on Sunday, November 15.
Why not take a trip through Taiwan while sipping “Sunlit Lai”…?
