Makrut Lime (Citrus hystrix) is a citrus fruit in the Rutaceae family native to tropical Southeast Asia and southern China. While the fruit itself has an inedibly bitter taste, its leaves when crushed emit an intense citrus fragrance and are used to add a deep yet subtle flavor to Thai cuisine.

Lime leaves are frequently used in Thai cooking to add depth and brightness to dishes like Tom Yum and various curries. The botanical features in Vietnamese, Cambodian, Indonesian, and Malaysian cuisine as well, and is used in a similar capacity as bay leaves, simmering in curries and soups to lend a deep citrus flavor. In Cambodia, lustral water mixed with slices of Makrut lime is used in religious ceremonies, while in other parts of the world, its astringent juice is used in shampoos and cleaning products.

Beyond its decidedly bitter taste, the Makrut lime differs from other lime varieties in that it has irregular, bumpy skin and a small size. Its leaves offer the brightness and freshness of citrus fruit, but without the harsh acidity and sharpness that often accompany them, creating a subtle, more mellow flavor.

Makrut lime leaves possess the compound (-)-(S)-citronellal, which accounts for the plant's characteristic aroma. Other, less significant components like citronellol, nerol, and limonene make up the rest of the rest of the leaves' composition.

In AMASS Dry Gin, the lime leaf acts as a bridge between bright citrus and botanicals like juniper that possess a slightly medicinal quality.