Cinnamon
Cinnamon
Winter
Description
The spicy temptress that is as flavoursome as it is seemingly divisive. The majority of cinnamon found in international commerce is of the ‘cassia’ variety, and is not of the species ‘verum’ (or ‘true’). This might be because it is a native variety grown in China and Indonesia, the leading nations in terms of cinnamon production (approximately 75%). Cinnamon gets its unmistakeable flavour predominantly from a high concentration of a compound called cinnamaldehyde, in the ‘biz’ this is known as an essential oil. Essential oils readily form solutions with alcohol, which is why cinnamon is such a common ingredient in many gin and rum recipes. In the US, cinnamon flavoured whiskey is fairly common, too. The reserved among us need not worry about choosing cinnamon in our blends. The spice can be tempered by the addition of vanilla, coconut and coffee. Alternatively, the adventurous may be tempted to add cinnamon to provide character to a pineapple and orange dominant spirit.