London Dry Gin
Juniper-forward with estate lemon verbena, coriander and a pinch of pink pepper.
Two small pot stills, estate-grown barley and rye, and casks that once held our own wine. Every bottle is filled, labelled and numbered by hand.
Gins distilled weekly, whiskies released only when the cask says so. Profile bars show how each one leans.
Juniper-forward with estate lemon verbena, coriander and a pinch of pink pepper.
Sloe, hawthorn and rosehip from the estate hedges, rested in Syrah casks.
Estate barley, ex-bourbon and ex-Syrah casks. Orchard fruit, honey, soft oak.
Estate rye in charred new oak. Clove, rye bread, dark caramel.
Half of our gin botanicals grow within a walk of the still: lemon verbena from the kitchen garden, sloe and hawthorn from the field edges, juniper from a small grove behind the cellar.
Every year we fill a handful of casks and write it down. Here's the ledger, from the very first run to the gin we rested last autumn.
The 2014 and 2015 casks are married and bottled as Single Malt 8. Everything sold in eleven days.
Hedgerow Gin, Brut, soda, a sloe on a stick.
London Dry, a whisper of dry vermouth, lemon twist.
Oak Cask Rye, Late Harvest syrup, orange bitters.
A winery that tastes of its hill, not its marketing budget.The Cellar Ledger
The Pinot Noir is quietly among the most thoughtful in the region.Vine & Table Monthly
Come for the wine, stay for the taproom, leave with gin.Weekend Pour
Saturday tours show the mash, the stills and the cask racks, and finish with a tasting of all four spirits.