The finest ingredients
Quality – its what the nine carefully selected botanicals that go into Cotswold gin all have in common. Juniper berries from Macedonia, coriander seed from Morrocco and angelica root from Poland form the classic foundation for our London Dry-style Gin. They then add Cotswolds lavender from nearby Snowshill and Egyptian bay leaves. The citrus element comes from freshly-peeled lime and pink grapefruit zest - unusually they use fresh peels rather than dried because of the greater quantity of essential oils. This entails peeling several hundred limes and grapefruits per week, by hand. The final botanicals are cardamom seed and black peppercorn, to give a hint of spice. Tough work, but totally worth it for the vibrant flavours and rich mouthfeel that make Cotswold gin stand out from the crowd.
Nose: fresh notes of grapefruit with earthy coriander backed-up by sweet, piney juniper. A hint of perfumed Cotswolds lavender.
Palate: clean, pine juniper spice with fresh citrus grapefruit. A touch of dryness from the angelica root, with eucalyptus notes from bay leaf. Subtle lime and lavender.
Finish: Clean and balanced. Juniper, citrus and some cooling notes from bay leaf and cardamom.
Quantity matters. They put about 10x the average volume of botanicals used to make most premium gins in our copper pot still. This process creates the richest possible flavours and mouthfeel due to the high proportion of essential oils and botanical extract. These flavour-rich oils are the reason our gin goes from clear to cloudy when tonic or ice is added. The pearlescent glow, also known as a louche, happens because they choose not to chill-filter our gin to remove the oils as this would reduce the rich flavour and mouthfeel.
What do they mean by purity? Its what they throw away that makes what they keep so special. The slower they run the stills and the more heads and tails (unpleasant beginning and end of the run) they discard, the more pure the gin will taste. They then rest “heart cut” for 5 days to allow the flavours to marry. The only thing added before bottling is demineralised water to reduce the strength. This process, known as single-shot distillation, creates a superior gin. They never 'stretch' the batch by adding more neutral spirit (known as 'multi-shot'), so the gin they distil is the gin you drink.
We tasted this at 10 o'clock in the morning and it tasted great then. By gin o'clock it tasted even better. Would thoroughly recommend this gin.