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Wrecking Coast Clotted Cream Gin - Craft Cornish Gin, Produced and Bottled In North Cornwall, 70cl 44% ABV

£9.9£99Clearance
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The distillery’s clotted cream, plums, sloes and apples are all sourced from local producers, orchards, vineyards, growers, or are found naturally growing wild in the area.

The body of Clotted Cream Gin is created on the distillery’s futuristic iStill – a computer controlled bit of kit created by a Dutch company. Ten botanicals make their way into the iStill, all of which are added to neutral grain spirit and left to macerate for 14 days ahead of the run. These are juniper, coriander, chamomile, vanilla, angelica, liquorice, orris, grains of paradise, cassia bark, cinnamon quills, lemon peel and aniseed. After the run, the gin is left to rest for seven days before being blended with the clotted cream spirit and cut down to 44% ABV with Cornish spring water. Clotted Cream Gin to taste…Palate: Clotted Cream Gin has a nice, smooth, but not oily mouthfeel. It coats the tongue with a slight lusciousness. The creativity is worth celebrating. However, overall I find that some of those grassy, earthy notes don’t really work, and can even taste a bit off. The combination of botanicals doesn’t do much to lighten their affect or balance them.

In a Gin and Tonic ( Q was used here) the cinnamon remains on the nose while some of the earthier, grassier notes are highlighted. It can be mitigated with some fresh citrus; however, I don’t think Clotted Cream Gin works well in this way. After focusing on real ales, beer and wine, the Wimbledon Brewery in southwest London has turned its hand to gin, and its creation has already scooped two gold medals in international competitions. It’s distilled using botanicals that can be found on the local Wimbledon Common (yes, of Wombles fame), gorse and heather, plus honey from local bees, liquorice and cascade hops. It has a rich and distinctive flavour – let it express itself through a classic G&T serve, ice and a slice of lemon. Alc 43%The idea started out as nothing more than wanting to produce a few bottles for themselves that they would enjoy, share with their friends and family, and five years later has developed into a distillery featuring several gins and two rums, with more spirits in the works. It would be American-style whisky every time. I love a Woodford Reserve, which for me works well as my ‘everyday’ bourbon. For a real treat I like a Blanton’s Gold, although it’s hard to get hold of!. But I guess a rye base is where I’m really at; Sazarec works a treat.” First the cream: clotted cream is produced slowly heating unpasteurized cow’s milk and leaving it to stand until the cream “clots” on top of the liquid. This cream is frequently served with tea and scones in Devon and Cornwall. The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates! Sipped, there’s a perceptible greenness, that almost becomes grassy as it evolves on the palate. Vanilla kissed forest floor meets licorice root. Grains of paradise, cassia and spice poke through towards the end.

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