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The red wood ant (Formica rufa) is a rich source of formic acid, and has a surprisingly tangy, citrus taste which perfectly complements wild botanicals including wood avens, nettle and alexanders seeds.
Each botanical is distilled individually to preserve its purity, then blended with the essence of sixty-two wood ants. The result is a ground-breaking gin brimming with sweet, woody spice and tingly lemongrass.
