Aval Dor Barrel Aged Spiced Gin

Aval Dor 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 Spiced Gin rests in American oak barrels previously used for bourbon. The first release, introduced in 2022 as a limited edition, came from a single barrel of first-fill American oak. The gin is bottled at 42% ABV without filtering, colouring or sweetening, so the sweetness in the glass comes from the oak rather than from added sugar.

Woody · Spicy · Vanilla

Marmalade-like aromas and exotic spices lead into assertive juniper. Orange zest and nutmeg are among the botanicals: the zest gives the nose its bittersweet citrus, and the nutmeg a warm, rounded spice.

On the palate, the oak brings sweet vanilla notes and warmth, which soften the juniper without hiding it. Subtle charred-oak notes stay on the finish, leaving a dry, toasted edge after the fruit and spice.

The spirit starts with potatoes grown on the family's Cornish farm. Colwith Farm is in its fifth generation, and the gin comes from the same estate as the crop that makes its base. Growing the potatoes for the spirit gives the family control over the gin from the field to the cask. The official bottle holds 70 cl.

To enjoy it over ice, place one large ice cubeLarge iceOne large block melts far more slowly than several small cubes, so the drink stays cold without watering down.Glossary in a rocks glassRocks glassA short, heavy glass (tumbler) for a spirit over a large ice cube or a short cocktail.Glossary and pour over 4 cl of gin. Set an orange peel on a small dish beside the glass. A single large cube chills the gin slowly, so the vanilla and oak open up without too much dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary, and the peel picks up the orange zest of the recipe and the marmalade notes of the nose. For a longer drink, the producer also suggests a splash of ginger ale, whose spice suits the nutmeg.