Cream Gin was popular in the Gin Palaces of the Victorian Era, however back then the gin would probably have been mixed with a cream and sugar then left to infuse.
To update this classic idea, this Cream Gin has been cold-distilled using fresh cream as a botanical (the equivalent of 100ml Cream per bottle!), to capture the fresh flavour of the cream in a perfectly clear spirit. Because the cream is never heated during the distillation process, no 'burnt' or 'off' flavours end up in the finished product. Cream Gin has the same shelf-life as any other distilled spirit.
The Cream Gin is great for adding a new texture and flavour to existing cocktail recipes.
Made from rye on Jonathan Adnams farm in Suffolk, the gin has added Japanese Match tea and lemongrass as well as the base botanicals of orange peel, ginger, Grains of Paradise, Cubeb Berries and Angelica all adding complexity and a subtle spiceness to the gin.