Quality – it’s what the nine carefully selected botanicals that go into Cotswolds gin all have in common. Juniper berries from Macedonia, coriander seed from Morrocco and angelica root from Poland form the classic foundation for this London Dry-style Gin. Cotswolds lavender is then added from nearby Snowshill and Egyptian bay leaves. The citrus element comes from freshly-peeled lime and pink grapefruit zest - unusually fresh peels are used 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 Cotswolds gin stand out from the crowd.
Quantity matters. About 10x the average volume of botanicals used to make most premium gins in 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 Cotswolds gin goes from clear to cloudy when tonic or ice is added. The pearlescent glow, also known as a ‘louche’, happens because the gin is not chill-filtered to remove the oils as this would reduce the rich flavour and mouthfeel.
Fresh notes of grapefruit with earthy coriander backed-up by sweet, piney juniper. A hint of perfumed Cotswolds lavender. On the palate clean, pine juniper spice with fresh citrussy grapefruit. A touch of dryness from the angelica root, with eucalyptus notes from bay leaf. Subtle lime and lavender. Clean and balanced finished. Juniper, citrus and some cooling notes from bay leaf and cardamom.