Fifty Pounds Gin Cask at the Back Special Edition

A single American oak cask turns Fifty Pounds Gin Cask at the Back Special Edition into a distinct barrel-agedBarrel-aged ginGin rested for a while in wooden casks. It picks up a golden colour and notes of vanilla, spice or the wine that filled the cask before.GlossarySee Barrel-aged gin gins release. The cask had previously held very old Pedro Ximénez sherry, and only 500 bottles were produced. Bottled at 43.5% ABV, the gin keeps the juniper and citrus foundation of Fifty Pounds while the wood adds colour, toasted notes and the dark-fruit character associated with the former sherry caskSherry caskA cask that once held sherry, the fortified wine of Andalusia. Dry, oxidative oloroso brings nutty, dried-fruit notes; Pedro Ximénez brings raisin and molasses.Glossary.

Citrus · Woody · Limited Edition · Spicy

The original botanical base brings juniper, coriander, orange and lemon peel, angelica, savory, liquorice and grains of paradiseGrains of paradiseWest African seeds related to cardamom, also called melegueta pepper: peppery and warm, with a citrus note.Glossary. Ageing changes how those ingredients are read. Citrus becomes rounder, juniper sits beneath oak rather than above it, and the roots connect naturally with toasted wood. Pedro Ximénez influence adds raisin and prune, supported by nutty notes, without removing the dry spice of coriander and grains of paradise.

The nose moves first through oak and dried fruit, with citrus appearing behind them.

On the palate, the entry is rounded by the cask but remains recognisably gin-led: juniper gives direction, orange and lemon add lift, then raisin, prune and toasted oak broaden the centre. A light floral accent keeps the darker flavours from becoming heavy. The finish is long and warming, marked by wood, nuts and a final return of citrus peel.

This limited edition can be tasted neat in a small glass, where a few minutes of air reveal the cask, or with a single large ice cubeLarge iceOne large block melts far more slowly than several small cubes, so the drink stays cold without watering down.Glossary. For a longer drink, pour 5 cl over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary and add 10 cl of Fever-Tree Ginger Ale, then finish with a broad orange peel. Ginger ale supports the warm spice and dried fruit without copying the sweetness of Pedro Ximénez, while orange reconnects the glass with the gin’s original botanical recipe.