Durham Gin

Juniper is crushed by hand before the more robust botanicals spend the night in Lily, Durham Distillery's 400-litre copper pot stillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary, steeping in grain spirit and Durham spring water. The next morning the still is heated with steam and a second batch of botanicals goes in.

Citrus · Spicy · Floral · Herbal

Elderflower, celery seed, cardamom and citrus peels sit in a basket for vapour infusionVapour infusionBotanicals sit in a basket above the liquid, so only the alcohol vapour passes through them, for a lighter, fresher extraction.Glossary, so they meet the rising vapour rather than the liquid. Pink peppercorn also features in the recipe. Most botanicals, juniper and elderflower included, come from the hills and dales of Durham, and the British grain from neighbouring Northumberland and North Yorkshire. Floral and spicy notes meet citrus and a savoury touch carried by the celery, before a long, dry finish.

Durham Gin was the distillery's first product. Its recipe took months of work in the Heriot-Watt laboratories, pairing flavours that recall a summer walk along Durham's riverbanks with others inspired by travels abroad. This London DryLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins is bottled at 40% ABV in a 700 ml bottle.

For a Lonsdale, shake 5 cl gin, 1 teaspoon honey, a handful of fresh basil leaves and 7.5 cl apple juice with ice. Strain into a coupeCoupeA wide, shallow stemmed glass for cocktails served without ice, stirred or shaken then strained.Glossary and garnish with a basil sprig. Apple and basil pick up the gin's elderflower and savoury notes, and the honey softens its dry finish.