Autumn-Winter 2023 Vintage Gin

Autumn/Winter 2023 Vintage Gin is a 44% distilled ginDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins from Cambridge in England. Cambridge Distillery presents this limited release as made with distillates of botanicals harvested in the final six months of 2023, led by dandelion root and coriander seed. The gin belongs on GinToLove as a clearly identifiable bottle rather than a generic line extension: its public details connect a named producer, a defined strength, a specific recipe direction and a service that can be explained without guessing.

Citrus · Woody · Spicy · Earthy

The confirmed botanicals and flavour markers are Juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, Dandelion root, Coriander seeds. These ingredients give the profile its useful reading points. Juniper keeps the drink in the gin family, while the supporting botanicals create the house signature: citrus can brighten the opening, spices can frame the middle of the palate, floral or herbal elements add lift, and any fruit or cask detail gives the finish its particular colour. The description stays with those verified markers and does not borrow ingredients from neighbouring bottles.

On the nose, the aromatic opening follows the seasonal botanicals, with clear top notes and a more grounded base. In the mouth, the palate is precise and composed, showing Cambridge Distillery’s focus on separately handled botanical distillates. The texture and finish are best understood through the same confirmed elements: the finish carries the season’s signature, from fresh herbal lift to earthy depth or cask-born wine nuance. This makes the gin easy to position for enthusiasts, because the aromatic path is precise enough to guide tasting without turning the note into advertising copy.

For service, the official recommendation is to serve simply over cubed ice to let dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary reveal the profile. The aim is to let the central botanicals remain readable in the glass. Use clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, a measured pour and a garnish that echoes the recipe rather than covering it. In a cocktail context, the same logic applies: keep the drink cold, avoid heavy sweetness unless the gin is deliberately fruit-led, and allow the base of juniper, herbs, spice or cask character to remain visible through the mixer.