GIN

fig.01

Preface

Follow

The Rabbit.

This is your invitation to observe,
to move slowly, look closer,
and see where curiosity leads.

Begin the observation

fig.02

Initial observation

Some spirits announce themselves.

Others are
discovered
slowly.

Animal Spirits begins with instinct — the kind that sharpens attention rather than demanding it. At its centre is The Rabbit: alert, precise, quietly alive to its surroundings.

The observation continues

fig.03

Behavioural notes

The Rabbit does not dominate its environment.
It understands it.

That quality became our starting point. We asked whether a spirit could behave the same way — measured, responsive, revealing itself to those paying attention.

Animal Spirits is not built on folklore. It is built on perception.

Discover the ingredients

To understand the spirit,

we drew from older disciplines.

fig. 04.8

Mint

Mentha spp

A diverse genus of aromatic herbs. High menthol content delivers a cooling sensory effect, with fresh green aromas historically valued for clarity, balance, and digestive function.

fig. 04.7

Angelica root

Angelica archangelica

A biennial herb native to northern Europe. The root provides earthy, musky, and slightly bitter tones, acting as a natural fixative that binds and stabilises aromatic botanicals.

fig. 04.6

Magnolia berry

Magnolia officinalis

Fruit of an ancient flowering tree species. Traditionally used in East Asian herbal practice, offering subtle floral, woody, and lightly sweet notes from honokiol-rich compounds.

fig. 04.5

Sichuan green pepper

Zanthoxylum armatum

The dried husk of a prickly ash fruit. Contains hydroxy-α-sanshool, producing a distinctive tingling sensation alongside bright citrus and green spice aromas.

fig. 04.4

Kazbek hops

Humulus lupulus

An aromatic hop cultivar bred from wild Caucasian varieties. Noted for fresh herbal, floral, and lightly citrus notes, with a clean bitterness derived from alpha acids and essential oils.

fig. 04.3

Orange peel

Citrus sinensis

The dried outer rind of the sweet orange. Rich in limonene, it contributes bright citrus oils and gentle bitterness, historically used to lift and bind complex botanical blends.

fig. 04.2

Green cardamom

Elettaria cardamomum

A perennial of the ginger family, cultivated in tropical forests. The seeds are highly aromatic, expressing sweet eucalyptus, citrus, and warm spice through volatile compounds such as cineole and terpinyl acetate.

fig. 04.1

Juniper

Juniperus communis

Evergreen conifer native to the Northern Hemisphere. Its resinous berries contain essential oils rich in α-pinene, lending pine, citrus, and cool balsamic notes. Traditionally used for preservation, medicine, and spirit distillation.

fig.04

Contextual Study

Apothecary was
never about spectacle. It was about knowing each ingredient.

We’ve learned from a time when liquids were studied, catalogued, and refined — when clarity mattered more than excess, and beauty emerged as a consequence of care. Nothing ornamental, nothing accidental.

The result is a gin that feels composed — studied rather than styled — where every note has a reason to be there.

Observe the specimen

At the centre of the study sits one specimen.

fig.05

Primary Specimen

The Rabbit Gin.

Our first Animal Spirit — a London Dry Gin containing natural aphrodisiacs, distilled to invite curiosity and heightened attention. The UK’s only corn-based gin, it delivers a naturally smooth, buttery texture.

On the nose, FairWild-certified organic juniper leads, supported by green cardamom, orange peel, and the fresh edge of Kazbek hops. The palate opens with a subtle tingle of Sichuan green pepper, moving into citrus and magnolia berry, before settling into herbal depth. Earthy angelica binds the botanicals, while a long, cool finish reveals mint, piney juniper, and softly sweet cardamom.

Awards & Accolades.

Gin Magazine

Awarded 9/10 Points

Gin Magazine

Awarded 9/10 Points

London Spirits 2021

Bronze Winner

London Spirits 2021

Bronze Winner

London Spirits 2025

Bronze Medal

London Spirits 2025

Bronze Medal

London Dry Gin • 70cl • 44% ABV • £42

ENVIRONMENTAL COMMITMENT

Crafted with care for land and future

Juniperus communis Evergreen conifer native to the Northern Hemisphere. Its resinous berries contain essential oils rich in α-pinene, lending pine, citrus, and cool balsamic notes. Traditionally used for preservation, medicine, and spirit distillation.

The distillation

fig.06

Controlled process

Distillation with intent.

Small batches
Carefully timed botanical extraction
Constant tasting and adjustment
Nothing added for effect
Nothing removed to simplify

The aim is equilibrium — a spirit that remains precise whether mixed, stirred, or sipped.

Discover the servings

Featured in.

fig.07

Practical Application

The Rabbit adapts without losing its character.

Below are a few considered ways to serve The Rabbit. Each reveals a different aspect of its flavour.

Drag to explore cocktails

fig. 07.1
The Bold Rabbit Martini
Add 1 part of dry vermouth and 3 parts of GIN01 – The Rabbit in a mixing glass with plenty of ice and mix until ice cold. Strain and serve up in a chilled cocktail glass with a twist of lemon, snapped gently over the liquid so as to release the oils.
Martini
Rabbit Gin • Ice • Lemon
fig. 07.2
The Curious Rabbit Grapefruit Tonic
Mix 2 parts of GIN01 – The Rabbit over ice in a highball glass and top with Bermondsey Grapefruit Tonic, about 6 parts. Finish with a dry or fresh grapefruit wheel. Add a few crushed Sichuan green peppercorns if you’re feeling extra curious.
Grapefruit Tonic
Rabbit Gin • Pink Grapefruit • Sichuan green peppercorns
fig. 07.3
The Lively Rabbit Southside Royale
Mix 8 mint leaves, 2 parts of GIN01 – The Rabbit, 1 part of freshly squeezed lime juice and 0.5 part of sugar syrup over ice in a shaker. Shake hard and fine strain into a tall glass. Top with champagne and finish with a couple of mint leaves.
Southside Royale
Rabbit Gin • Mint Leaves • Lime Juice • Sugar Syrup • Ice • Champagne

fig. 07.1
The Bold Rabbit Martini
Add 1 part of dry vermouth and 3 parts of GIN01 – The Rabbit in a mixing glass with plenty of ice and mix until ice cold. Strain and serve up in a chilled cocktail glass with a twist of lemon, snapped gently over the liquid so as to release the oils.
fig. 07.2
The Curious Rabbit Grapefruit Tonic
Mix 2 parts of GIN01 – The Rabbit over ice in a highball glass and top with Bermondsey Grapefruit Tonic, about 6 parts. Finish with a dry or fresh grapefruit wheel. Add a few crushed Sichuan green peppercorns if you’re feeling extra curious.
fig. 07.3
The Lively Rabbit Southside Royale
Mix 8 mint leaves, 2 parts of GIN01 – The Rabbit, 1 part of freshly squeezed lime juice and 0.5 part of sugar syrup over ice in a shaker. Shake hard and fine strain into a tall glass. Top with champagne and finish with a couple of mint leaves.

fig. 07.1
The Bold Rabbit Martini
Add 1 part of dry vermouth and 3 parts of GIN01 – The Rabbit in a mixing glass with plenty of ice and mix until ice cold. Strain and serve up in a chilled cocktail glass with a twist of lemon, snapped gently over the liquid so as to release the oils.
fig. 07.2
The Curious Rabbit Grapefruit Tonic
Mix 2 parts of GIN01 – The Rabbit over ice in a highball glass and top with Bermondsey Grapefruit Tonic, about 6 parts. Finish with a dry or fresh grapefruit wheel. Add a few crushed Sichuan green peppercorns if you’re feeling extra curious.
fig. 07.3
The Lively Rabbit Southside Royale
Mix 8 mint leaves, 2 parts of GIN01 – The Rabbit, 1 part of freshly squeezed lime juice and 0.5 part of sugar syrup over ice in a shaker. Shake hard and fine strain into a tall glass. Top with champagne and finish with a couple of mint leaves.

fig.08

Distribution Pattern

Field placement.

Animal Spirits is stocked selectively — through independent retailers, considered bars, and hospitality spaces that value craft over noise. If you encounter The Rabbit, it’s by design.

For those interested in stocking it, we work closely and deliberately.

fig.08.1

Brat Restaurant

Shoreditch, London

Brat Restaurant

Shoreditch, London

Located in Shoreditch, London, Brat is a Michelin-starred restaurant established in 2018 by chef Tomos Parry. The kitchen draws on Basque traditions, specialising in wood-fired dishes made with carefully sourced British produce, with whole grilled turbot among its standout offerings.

fig.08.2

Mountain Restaurant

Soho, London

Mountain Restaurant

Soho, London

Mountain is a Michelin-starred restaurant on Beak Street in Soho, created by chef Tomos Parry. Drawing on Spanish influences and British produce, the kitchen centres on open-fire cooking and charcoal-led dishes. Set across two floors, the restaurant features an open kitchen and a lively, energetic dining atmosphere throughout.

fig.08.3

Slim Jims

Shoreditch, London

Slim Jims

Shoreditch, London

Slim Jim’s Liquor Store is a late-night rock ’n’ roll bar on Upper Street in Islington, North London. Known for its gritty dive-bar character, it offers an extensive whisky selection and hosts live grassroots music most nights. Red leather seating and eclectic décor create a lively, music-led atmosphere that draws regular crowds.

fig.08.4

Theatre of wine

Tufnell Park, London

Theatre of wine

Tufnell Park, London

Theatre of Wine is an independent wine merchant in Tufnell Park, located on Junction Road and established in 2002. Known for its eclectic and carefully sourced range, it places strong emphasis on wines from Eastern Europe, including Hungary and Bulgaria, alongside craft beers, spirits, and regular tastings in a relaxed setting.

fig.08.5

The Prince

Old Street, London

The Prince

Old Street, London

The Prince is a cocktail bar known for its confident drinks menu and sociable atmosphere. Combining polished interiors with a lively soundtrack, the bar focuses on well-crafted cocktails and attentive hospitality. Designed as a place where comfort meets energy, it offers a welcoming setting for conversation, music, and relaxed evenings.

fig.08.6

The Lord Stanley

Camden, London

The Lord Stanley

Camden, London

The Lord Stanley is a neighbourhood pub known for its relaxed atmosphere and strong sense of community. Blending traditional pub character with contemporary touches, it offers a well-chosen selection of drinks alongside casual food. Friendly service and a welcoming feel make it a dependable spot for social gatherings and easygoing evenings.

fig.08.7

Caia

Notting Hill, London

Caia

Notting Hill, London

Caia is a restaurant, wine bar, and music-led space known for its open-fire cooking and vibrant atmosphere. Seasonal small plates are prepared over a custom-built grill, complemented by a thoughtful wine list and cocktails. A curated vinyl programme and downstairs listening space create an energetic setting for dining and late evenings.

fig.08.8

The Good Reader

Crouch End, London

The Good Reader

Crouch End, London

The Good Reader is an independent neighbourhood gastropub known for its seasonal cooking and carefully chosen wine list. Combining modern British and Mediterranean-inspired dishes with cocktails and draught beers, it offers a relaxed, welcoming atmosphere. A sunny garden and family-friendly feel make it a popular local gathering place.

fig.08.9

Murder Inc.

Soho, London

Murder Inc.

Murder Inc.

Soho, London

fig.09

Contributors

The people behind the study.

Animal Spirits was co-founded by a Slovakia-born microbiologist and a theatre producer, bringing scientific discipline and creative intuition together. In close collaboration with our design partners, designlaboratory*, each Animal Spirit is carefully distilled and shaped.

Discover the team

fig. 09.3

Boris Thuery

Creative Director

fig. 09.2

Eva Liparova

Co-Founder

fig. 09.1

Dr Lukas Radosa

Co-Founder

fig. 09.1

Dr Lukas Radosa

Co-Founder

fig. 09.1

Dr Lukas Radosa

Co-Founder

Dr Lukas Radosa

Co-Founder

“I wanted to use science to capture the character of animals in liquid form."

The idea for Animal Spirits emerged from a simple but ambitious question: could scientific knowledge of botanicals and microbiology be used to evoke personality through flavour? Lukas began experimenting with organic botanicals, mapping ingredients to animal archetypes and refining distillation techniques to express character in liquid form. Animal Spirits is his exploration of how science can shape imagination — and how flavour can tell a story.

Certified distiller with a PhD in Microbiology from Humboldt University in Berlin, Lukas began his career as a scientist specialising in natural products research and infection biology at the Leibniz Institute in Jena and later at King’s College London. He is also a Level 3 certified spirits connoisseur through the Wine & Spirit Education Trust, with formal training in sensory evaluation and distillation.

Email Lukas

fig. 09.2

Eva Liparova

Co-Founder

fig. 09.2

Eva Liparova

Co-Founder

Eva Liparova

Co-Founder

“We built a world around each spirit — blending theatre, storytelling and flavour. Every bottle is an invitation to explore.”

At Animal Spirits, Eva mapped the personality profiles of each animal and built the narrative universe around them — from surreal Victorian speakeasy inspirations to brand storytelling and bartender engagement. While Lukas refined the liquid, Eva shaped the voice, identity and immersive dimension of the brand. Together, they created a spirit experience designed not just to be tasted, but explored.

Eva is a producer specialising in digital and immersive experiences. She has developed work for the Royal Opera House, Victoria and Albert Museum, Shakespeare’s Globe and National Theatre. A Fellow of the Royal Society of the Arts, she trained as a director at the Royal Central School of Speech and Drama and UAL in London, building a career around storytelling, world-building and audience experience.

Email Eva

fig. 09.3

Boris Thuery

Creative Director

fig. 09.3

Boris Thuery

Creative Director

Boris Thuery

CEO & Creative Director

“Animal Spirits is a story-led challenger brand. We set out to disrupt the drinks industry through design, science and character.”

Drawn to the creative freedom and ambition behind Animal Spirits, Boris partnered with Lukas and Eva to bring the vision to life. By assembling The Design Laboratory and leading the brand’s strategic direction, he helped position Animal Spirits as a bold challenger in a saturated market — one that blends botanical science, alchemy and narrative into a distinctive and immersive spirit experience.

With over 25 years of experience in Design Innovation & Strategy, Product Design, Branding and Narrative, Boris has worked across the beverage and luxury sectors with brands including LVMH, Dom Pérignon, Cointreau and The Fat Duck. His work focuses on crafting disruptive concepts that combine innovation, storytelling and strategic design.

Email Boris