Three flavours were then agreed, and the first batch of each was completed at the end of October. “During this period, we also started working on the branding and bottle design, we were obviously keen that it screamed Rutland and in particular featured the Rutland horseshoe and Normanton Church. Hayley came up with the idea of enlisting the help of the brilliant Katie Cardew, who agreed, and did a truly amazing job for which we are so grateful.” As Chaz, Hayley and Tim were all Gin fans they thought that this would be a great opportunity to show off some Rutland ingredients. “Our gin is produced in the traditional distillation method using copper pot stills. This involves taking the best quality botanicals, with the key ones sourced from the nursery and from Rutland as a whole.” “Then, we macerate (soak) them with top quality alcohol until the botanicals release their flavour, this is distilled to draw out all the essential oils into the alcohol and leave 30
behind all the impurities. This is then cut (diluted) with the purest water to create the dry gin and then infused with our Rutland flavours.” “We currently have three flavours; a classic dry Rutland gin which has a Rutland twist with a hint of acorn. This a very smooth but complex dry gin. We also have our Rutland Strawberry and Lavender which benefits from fresh lavender grown at our nursery and strawberries from Manton fruit farm. This makes a beautiful summer drink.” “Finally, we have our Earl Grey and Rutland honey which is our most unusual offering and has a rounded subtle flavouring. We use honey from the well-known local beekeeper Richard Stapling who keeps his hives just inside the Rutland border at Ryhall.” “I think we are most proud of the Earl Grey and Rutland Honey; this is an unusual flavour combination and are not aware of any other gins brands that currently blend these two flavours.”
“Our Earl Grey and Rutland honey is our most unusual offering and has a rounded subtle flavouring...”
