To make this gin Cam first distills Christmas puddings (made to his mother Wilma's 1968 recipe) by putting them in the botanical basket of our still and distilling a base of juniper, cinnamon, star anise, coriander seed and angelica over the top. We age this gin in several Muscat barrels that are over 100 years old, including two 125-year-old ex-William Grants whisky barrels that stored Rutherglen Muscat for 80 years.
Cam adds a slight tweak of Classic Muscat to finish, Classic Rutherglen matured at the distillery in old puncheons that used to hold Pedro Ximenez in the Barossa Valley. This rounds out the palate and adds a touch of richness. Then you get aromatics of classic juniper and a hint of cinnamon, backed up with a rich, luscious palate with a hint of sweetness from the Muscat and richness from the extended barrel ageing.
More than ever, it smells like gin and tastes like Christmas. Sip it neat (it’s dangerously drinkable, so one 700mL bottle may not go far on Christmas Day), mix it with ginger ale or beer, or try it in some great cocktails like this Christmas Cobbler.
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