The simple botanical mix shares the characteristics of the iconic Cumberland Sauce* regularly served with cold meats any time of year – but especially during the festive season. You’ll find juniper berries, redcurrant, orange peel, black peppercorns and a hint of mustard and coriander.
There’s a definite hint of Cumbrian Christmas in the taste. Sweet orange and tart redcurrants to the fore gives it a citrus fresh taste which mellows into warming spicy tones for the perfect festive finish. It gets a thumbs up from visitors and gin lovers across the country.
It has been said that in a world where most craft gins seem to stuff tens of botanicals into their recipes, this wonderful Cumbrian brand stands out for its simplicity.
You won’t be surprised to hear it’s our bestselling gin all year round – because it’s local, has simple botanicals and a great taste.
From the humble 70cl bottle, we’ve expanded the Cumberland Saucy Gin range to include miniatures, 35cl and more recently a litre bottle.
* Cumberland sauce is a fruit sauce, mainly served with meats like venison, ham and lamb. It stems from the medieval tradition of spicy, fruity sauces served with meat. Some say it was invented in Germany as a port wine based sauce with citrus notes and mustard and redcurrants to accompany boars head. Cumberland Sauce has appeared in various editions of Mrs Beeton’s Book of Household Management, first published in 1861.