Aval Dor Distillers' Cut Gin

Pot distillation, vapour infusionVapour infusionBotanicals sit in a basket above the liquid, so only the alcohol vapour passes through them, for a lighter, fresher extraction.Glossary and partial macerationMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary combine in Aval Dor Distillers' Cut Gin. Its spirit is made from Maris Piper Class One potatoes grown at Lane Park, Lerryn, and the water used for blending comes from the distillery's own aquifer.

Citrus · Limited Edition · Spicy · Herbal

Piney juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary appears first, followed by the warmth of coriander. Lemon verbena and orange peel bring subtle citrus sweetness before fragrant pink pepper spice, while Cornish rosemary adds a resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary, herbal thread that suits the juniper. The finish combines creamy sweet almond with bitter angelica root. At 50% ABV, these flavours come through with intensity and hold up well to dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary. The eight named botanicals include Serbian juniper, English coriander, Spanish orange, Belgian angelica, Brazilian pink peppercorns, Cornish rosemary and lemon verbena, and North American sweet almonds.

Distillers Steve Dustow and Jordan Gilbert crafted this gin from scratch at Colwith Farm. The distillery traces its plough-to-bottle journey to 2018 and cites 20,000 hours of distilling experience behind the release. This limited small batchSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary is hand bottled at 50% ABV in a 50 cl bottle. Its product page lists a San Francisco Best Gin in the World Gold Medal for 2024.

For the Distillers' G&T, place two extra-large ice cubes in a chilled tumbler. Add 5 cl gin and 12 cl chilled Fever-Tree Light Tonic Water, then finish with a fresh orange slice and a fresh rosemary sprig. Large cubes melt slowly, so the strong gin opens up without going flat; the orange lifts the citrus notes and the rosemary repeats the Cornish herb of the recipe. The producer also suggests a Gimlet: combine 6 cl gin with 1.5 cl lime juice and 1.5 cl sugar syrup.