Highclere Castle Gin has won 6 prestigious gold awards for flavour, presentation, recognisable style and quality. The recipe was meticulously developed over two years, experimenting with botanicals grown within the Highclere estate. The careful selection of botanicals in the recipe, contain essential oils which give Highclere Castle Gin its uniquely smooth flavour. The hand selected lavender from the walled monks garden behind the castle; was planted by the Bishops of Winchester in the 9th century. The citrus comes from the Victorian-era orangery behind the castle and is carefully managed by Lord & Lady Carnarvon and their amazing team of gardeners. One distinguishing ingredient is the use of Highclere Castle estate-grown oats post distillation in the botanical blend resulting in an exceptionally creamy smooth finish.
The Highclere Negroni
Combine 20ml of Highclere Castle Gin, sweet Vermouth and Campari. Garnish with an orange peel. Serve in a whiskey tumbler with plenty of ice.
Lavender has been a highly regarded infusion since the middle ages. The lavender in Highclere’s gardens were planted by the Bishops of Winchester in the ninth century.
A long avenue of tall lime trees grow to the south east of the Castle. Their flowers have long been valued for their health benefits and have been called the “nectar of kings”.
Highclere’s archives reveal that there was an orangery attached to the south-facing side of the Highclere House in the late 18th century. Though it was replaced to build the Monk’s Garden, the addition of orange peel was a must. Delivering a clean sweet top-note to the gin.
Lady Carnarvon loves to use Cardamom in her cooking. It presents a warmth with both spicy and sweet flavours. By using only small amounts of Cardamon, this highlights the other more prominent flavours.
Distilled above an ancient underground water source, Highclere Castle Gin is produced in England’s oldest gin distillery in one of the oldest working copper gin stills dating back to the 1800’s.
The recipe was meticulously developed over two years, experimenting with botanicals grown on the Highclere estate. Our careful selection of botanicals in the recipe, contain essential oils; it is the extraction of these oils in the presence of alcohol that gives Highclere Castle Gin its uniquely smooth flavour.
To begin the distillation process, the botanicals are carefully weighed out and added to the still, along with a charge of spirits. The still lid is then shut and the steam jacket is switched on to allow the gentle warming of the still. This warming process allows the botanicals to begin releasing their oils for distillation and this process of maceration continues overnight.
The following morning, the stills are heated to a higher temperature, making the charge boil. The boiling process begins to turn the liquid into vapour which rises to the swan neck and water-cooled condenser, turning the vapour back into liquid. The distillation is separated out into three parts; heads, hearts and tails. It is only the heart section that is used in the Highclere gin-making process; this liquid holds the most subtle and refined of the aromas and flavours given off during the distillation.
The resulting high proof gin is blended with water to precisely 43.5% alcohol. We discovered this exact proof lent itself to the maximum expression and dimension of flavour.