Shizo is a tribute to our Japanese garden. The smell of red shiso leaves on a late summer night.
Contemplative, layered, and deeply savory, it expresses the umami character of the earth combined with an almost floral delicacy. A true signature of the distillery.
AROMATIC PROFILE
On the nose: shiso, sakura blossom, and the faintest trace of almond.
The palate unfolds in layers. Tart yuzu, savory shiso, the tingle of sansho pepper, and a finish that recalls orange blossom and marzipan.
Complex and precise.
THE CREATION
Red shiso is a fragile herb. It bruises easily, oxidises quickly, and demands to be distilled within hours of harvest.
We cultivate it in our Belgian polyculture fields, where it grows alongside companion plants that enrich the soil and, we believe, the flavour.
THE PERFECT PAIRING
Pour 110 ml into a tumbler or coupe glass filled with ice.
Garnish with a single red or green shiso leaf, placed with intention.
Serve cold. The blush-pink colour will shift subtly as the ice begins to open the liquid. Allow it to.
GENERAL SUGGESTION
Shizo finds its home beside raw fish.
Sushi with sweeter shellfish, a delicate crudo, or the richness of barbecued lobster. The umami in the liquid mirrors and amplifies the umami on the plate.
Beautiful also with aged tofu or a simple plate of edamame dressed in fleur de sel.