This gin was never intended to be sold. It was originally made in 1.5 litre batches in my kitchen in Montpelier, Bristol and was only intended for my own personal pleasure.

Having made the move to the country, with the benefit of a dedicated gin shed, I am now able to produce gin in larger volumes. It has become so popular with family and friends that I have started to make a small number of bottles for those in the know. Even now, the gin is made in batches of only 20 litres at a time, and because I still make it for myself, every batch is made with great care and love. For every distillation, I personally weigh out all the botanicals before crushing and bruising them in a pestle and mortar for maximum flavour. I then distill it for 7 hours before reducing the ABV. down to 43%. I then let it rest for 2 weeks, before filtering it and letting it rest for a further two weeks to let the flavour settle and mature before tasting.

As a professional trumpet player, I am very practised at balancing nuances of sound. In the years I have spent perfecting the flavour of this gin, I have found that I perceived flavours in a similar way. My own blend of 12 botanicals including angelica root, chinchona bark, cassia bark and lemon thyme make a distinctive, aromatic, superior gin that stands out from all the rest, and can only be found in a very few select places of my choosing, where I am proud to see it served.

It is strong yet smooth and has, in my view, the perfect balance of “treble, middle and bass”. To be enjoyed on its own, with a slice of lemon, or a sprig of rosemary.

Welcome to the family!