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Wrecking Coast Clotted Cream Gin - Craft Cornish Gin, Produced and Bottled In North Cornwall, 70cl 44% ABV

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The creativity is worth celebrating. However, overall I find that some of those grassy, earthy notes don’t really work, and can even taste a bit off. The combination of botanicals doesn’t do much to lighten their affect or balance them. After focusing on real ales, beer and wine, the Wimbledon Brewery in southwest London has turned its hand to gin, and its creation has already scooped two gold medals in international competitions. It’s distilled using botanicals that can be found on the local Wimbledon Common (yes, of Wombles fame), gorse and heather, plus honey from local bees, liquorice and cascade hops. It has a rich and distinctive flavour – let it express itself through a classic G&T serve, ice and a slice of lemon. Alc 43% The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates! For their Clotted Cream Gin, the cream is vacuum distilled separately. The other twelve botanicals undergo a traditional distillation and the two distillates are blended. Tasting Notes The recommended serve is to put the gin front and center. Neat, you get a lot of the cinnamon on the nose and earthiness to the palate. The Martini adds some complexity to the nose, but still is heady with cinnamon. The gin is nicely balanced though by an herbal vermouth.

Palate: Clotted Cream Gin has a nice, smooth, but not oily mouthfeel. It coats the tongue with a slight lusciousness. The quintet first decided to make a gin in November 2014. They had a mutual appreciation for spirits, particularly Gin and Whisky and as all true connoisseurs do, they spent a great deal of their time moaning about the imperfections in what they were drinking. Their wives were understandably tired of their griping, so told them to hurry up with making their own. Keen to find a gin that suited their collective palate, they crossed all of their fingers and all of their toes and launched the distillery. Nose: Delicate green juniper, angelica root and a surprising amount of spice. Cinnamon and grains of paradise lent it a piquant pepperiness that is as nice as it is unexpected. It’s an easily rectifiable blemish to an otherwise impressive start to life as gin makers and it is safe to say that Clotted Cream Gin met the demands of its owners. When they launched it in June 2016 however, they had no idea how it would be received. Happily, their launch at Truro Gin Festival in June 2016 was an out and out success, with all 176 bottles selling. Craig still recalls that first sampler with a somewhat misty eyed nostalgia: “Seeing the first member of public trying our Clotted Cream Gin, nodding, then breaking into a big beaming smile… that was unexpected, and is never to be forgotten,” he said. The idea started out as nothing more than wanting to produce a few bottles for themselves that they would enjoy, share with their friends and family, and five years later has developed into a distillery featuring several gins and two rums, with more spirits in the works.First the cream: clotted cream is produced slowly heating unpasteurized cow’s milk and leaving it to stand until the cream “clots” on top of the liquid. This cream is frequently served with tea and scones in Devon and Cornwall. Sipped, there’s a perceptible greenness, that almost becomes grassy as it evolves on the palate. Vanilla kissed forest floor meets licorice root. Grains of paradise, cassia and spice poke through towards the end. The distillery’s clotted cream, plums, sloes and apples are all sourced from local producers, orchards, vineyards, growers, or are found naturally growing wild in the area. We’re proud that all of our products continue to stem from this original idea; we only make drinks that we enjoy, and it just so happens that other people enjoy them as well. We don’t just follow market trends as our products are always a passion project. Anything we sell is something we’d happily sit in front of you and drink and enjoy. That’s the reason they’re there”. The body of Clotted Cream Gin is created on the distillery’s futuristic iStill – a computer controlled bit of kit created by a Dutch company. Ten botanicals make their way into the iStill, all of which are added to neutral grain spirit and left to macerate for 14 days ahead of the run. These are juniper, coriander, chamomile, vanilla, angelica, liquorice, orris, grains of paradise, cassia bark, cinnamon quills, lemon peel and aniseed. After the run, the gin is left to rest for seven days before being blended with the clotted cream spirit and cut down to 44% ABV with Cornish spring water. Clotted Cream Gin to taste…

Bartenders who are mixing with this gin should treat it like a specialty gin. It’s applications in mixed drinks are limited; however, for fans of spice-forward contemporary style gins it may make an intriguing sipper or Martini. Overall, Clotted Cream Gin The initial reaction is it will be too sweet or not an actual gin, more of a flavoured liqueur. But it couldn’t be more different. It would be American-style whisky every time. I love a Woodford Reserve, which for me works well as my ‘everyday’ bourbon. For a real treat I like a Blanton’s Gold, although it’s hard to get hold of!. But I guess a rye base is where I’m really at; Sazarec works a treat.” In a Gin and Tonic ( Q was used here) the cinnamon remains on the nose while some of the earthier, grassier notes are highlighted. It can be mitigated with some fresh citrus; however, I don’t think Clotted Cream Gin works well in this way.

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