Batch 41 · distilled March · 70 cl · 43%
Distilled in the old malt house
Field, still and season in every glass.
Small runs of gin and malt from local grain and garden botanicals, cut by hand on a 600-litre copper still.
Sample distillery. Your spirits, batches and prices replace every line.
The botanical bill
Field Gin, gram by gram.
Every botanical in a 600-litre batch, where it comes from and how much goes in. Nothing hidden behind 'secret recipe'.
- JuniperMacedonia420 gThe spine: resin and pine
- Coriander seedEssex160 gWarm citrus and spice
- Angelica rootOur garden60 gHolds the lighter notes together
- Blood orange peelSicily55 gDried in the malt kiln
- MeadowsweetThe field behind the still30 gHoney and hay
- CubebJava15 gA peppered finish
The cut
Only the hearts reach the bottle.
One run through the still, as it comes off the condenser.
- Heads5The first spirit off the still: sharp and volatile. Set aside, never bottled.
- Hearts70The middle of the run, where the botanicals sing. The only part we bottle.
- Tails25Heavier and oily as the run ends. Kept and redistilled with the next batch.
Tours and tastings
Ninety minutes in the still house.
Grain to glass with the distiller: the mash, the still, a taste from the spirit safe and three drams at the long table. Thursday to Sunday, eight people at most.
- Tours at 11:00 and 15:00
- Tasting table on Friday and Saturday evenings
- Drivers' packs to take home