The Pink Grapefruit & Pomelo gin was created by a family-owned chase distillery on their local chase farm in Preston Wynne, Herefordshire. The family crafted the special gin by copper pot distilling adding GB Gin with a bounty of pink grapefruit and pomelo peel leaving the ABV- 40%.
This outstanding gin is zippy and zesty which mixes perfectly with Indian fever-tree tonic water, and should only be garnished with a juicy wedge of pink grapefruit and juniper berries to enhance the botanicals in the gin.
The powerful notes of pink grapefruit combined with subtle hints of juniper and lime zest are all you can smell, on the palate it’s like a tart grapefruit meets juniper and to finish off a lasting sensation of fresh pink grapefruit.
Hoxton Coconut & Grapefruit gin was produced at one of the world’s leading micro distilleries in London and is made using only the finest alcohol denied from french summer wheat.
Hoxton gin is made up of natural and ethnic ingredients including coconut, grapefruit, iris, tarragon, ginger and juniper.
All of the botanicals are macerated for up to five weeks and only ever distilling in a 150-year-old copper pot still, to obtain an ultra smooth and unique taste and after the distilling process, the gin is reduced to 43% ABV.
This gin is bold and perfumed, it smells strongly of coconut with a hint of juniper or grapefruit, however, it is smooth on the palate which goes perfectly with freshly squeezed lemonade or fever-tree tonic water, finishing off with a slice of grapefruit or coconut pieces. At the end of your sip, you’ll have lasting hints of juniper and grapefruit remaining on the palate.
Rhubarb gin was created by the spirit of Harrogate in Yorkshire and is made up of 24 botanicals. Some of which are juniper, angelica seed and root, cassia bark, coriander and many more. It was developed from the London dry gin and masterfully infused with Yorkshires hand grown rhubarb. This gin is 40% ABV. To the nose is a jammy rhubarb followed by hints of raspberry and juniper.
On the palate an initial sweetness of rhubarb and raspberry followed by a bitter ring of pink grapefruit citrus base. This gin is best served with either elderflower or classic fever-tree tonic water with fresh raspberries.
The Seadog gin was created in southwestern distillery and is known for its high strength gin with a 57% ABV. The botanical’s in this gin are orris root, green cardamom seeds cinnamon and Devon Violets. The spicy juniper and cardamom is obvious on the palate, with sweet, fragrant citrus and pine, black pepper with a spicy and drying finish. This type of gin should partner with an ordinary fever-tree tonic water garnished with cinnamon sticks and juniper berries.
This London dry gin is very different to most dry gins, the inventor of this gin is local Worcestershire man, with a sweet potato gin distillery located in Evesham. The sweet potatoes come all the way from North Carolina on Scotts farm where a family specially grow and hand pick ready to ship over.
The botanicals of this gin are juniper, coriander, sweet potato and citrus zest.
The smell of freshly crisp juniper, leading to a scent of coriander and a tail of sweet, sweet potato apricot and citrus notes.
To garnish old fashioned style, this gin should be matched with a wedge of lime and a choice of your favourite tonic water, recommending the fever-tree Mediterranean tonic water. Or spice things up and garnish with grapefruit peel & mint topped off with soda water.