Persian saffron, often called “red gold”, is a highly prized spice, admired for its vibrant color and distinct aroma, has been harvested from the fertile lands of Persia— the fields of Marand. Saffron cultivation begins in late autumn. The flowers bloom just as the first frost arrives, and harvesting the delicate threads is done entirely by hand. This process requires skill, patience, and dedication, often passed down through generations.

In Iran, saffron holds a special place not only in cuisine but also in celebrations. During the harvest season, local communities often gather to share stories and meals infused with this “red gold”. Historically, saffron has been used in everything from ancient remedies to luxurious dishes, making it a symbol of wealth, warmth, and well-being. But despite its use across many sectors, its infusion into Gin is a first – and we are proud to pioneer this venture.