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Iron Balls Gin is conceived and designed by Ashley Sutton, who decided to undertake the project of making a gin in Thailand. It was his micro-distillery R. Sutton & Co. Enginers, located in the heart of the city of Bangkok, was the first to obtain the license in 30 years. Under the motto "you always have options if you have balls," it took Sutton three and a half years to start production of his Iron Balls. The alcoholic base is made from coconuts and pineapples, peeled, chopped and blended by hand, which are fermented in tanks. The fruit wine is distilled in a two-column copper still to obtain the distillate. Although the recipe is secret, this base is macerated with a selection of 15 botanicals including the indispensable juniper berries, citronella, roasted nutmeg, Indian cinnamon, coriander seeds and ginseng. A gin with tropical fruit aromas and flavors and a long finish. The cork of the bottle has a copper ring around it and a label with the handwritten batch number, the icing on the cake of a highly artisanal project. Very limited production.