That’s the spirit! Cotswold distilleries
WORDS BY Katie JarvisCheck out these captivating Cotswold distilleries producing top tipples to warm the cockles on chilly nights and warmer days, too (we’re not judging). We’ve picked a favourite from each.
The Boutique Distillery
The Boutique Distillery’s unique copper stills are designed and built in-house, using up-cycled materials. The entire Gloucestershire-based distillation process is powered by solar panels on the roof, producing multi-award-winning gins and the prestigious HAKA Premium Rum.
Tell us a little bit more about you:
We pride ourselves on being an eco-friendly distillery that merges time-honoured craftsmanship with innovative sustainability practices. Founded by Jonny, an ex-moonshiner with over 30 years of experience in crafting fine spirits, our distillery stands out not only for its exceptional quality but also for its commitment to the environment.
Nothing but the very best goes into our range of small-batch spirits. From wonderfully sourced British grains used in our neutral grain spirit for our award-winning gins, to Adam Henson's local wildflower Cotswold honey, to fresh raspberries and home-grown botanicals, our spirits are crafted with care and dedication.
Describe HAKA Rum for us:
Our award-winning HAKA Premium Rum is primarily distilled from unrefined Demerara sugar, renowned for its rich, molasses-like flavour. Our short column pot still distillation process ensures a full-bodied rum with notes of deep caramel, vanilla, dark fruits, and overripe banana, finishing with a smoky oak flavour from our re-coopered ex-bourbon barrels.
How best to drink it?
Perfect neat over ice as a sipping rum or used with your favourite mixer. HAKA Rum is super in either a Rum Old fashioned or a Dark & Stormy.
Copper Lion Gin
Copper Lion Gin, crafted in the heart of the Cotswolds, is a London Dry Gin with complexity, balance, and rich texture.
Tell us a little bit more about you:
It was founded by us, Angus and Minnie; we share a passion for spirits and a commitment to quality. The journey began when we decided to create something truly exceptional. We envisioned a distillery that would stand out in the competitive world, combining tradition with green energy innovation.
Minnie, a skilled distiller with a scientific background, spent a year perfecting the recipe for Copper Lion Gin on a small five-litre still in her kitchen. Her dedication to craftsmanship and attention to detail resulted in a London Dry Gin that captivates the senses. Sustainability is a priority for Copper Lion, reflected in the plastic-free packaging and ethical sourcing of botanicals. Gin enthusiasts have praised it as ‘the best gin I’ve ever tasted’ and ‘the single malt of gin’.
Describe Copper Lion Gin for us:
The nose reveals notes of cut-grass, jasmine, and citrus, while the palate features juniper and gingerbread. The finish is a delightful combination of cinnamon and sweet marmalade.
How best to drink it?
Copper Lion is as good drunk neat, or over ice, as it is with tonic or mixed.
Capreolus Distillery
Based in Cirencester, this distillery produces Eaux de Vie fruit brandies, using the best of the region’s produce.
Tell us a little more about you:
Our small family distillery works from a garden hidden away in Cirencester, distilling from the old lean-to greenhouse, and producing spirits in a purely qualitative manner. Often (bemusingly!) described as a ‘cult’ producer, our terroir-driven Eaux de Vie grace the tables of some of the world’s best restaurants and bars.
Describe your Eaux de Vie for us:
Eaux de Vie are fruit brandies, distilled from fruit within 50 miles of the distillery. Every single berry, pear or quince is checked by hand, wild fermented and distilled meticulously. They concentrate the absolute essence of up to 45+kg of local fruit in each litre. This concentration in turn elevates normally hidden flavours and aromas, which become indicative of fruit, parent-plant landscape and climate.
With myriad rare and local fruit used for each Eau de Vie, expect to find the most concentrated and expressive extension of each fruit, blossom and orchard, filling both nose and palate.
How best to drink them?
Classically in small quantities (such is their concentration) neat as a digestif, revealing full nuance and complexity. However, half a teaspoon in a glass of sparkling wine or a martini is completely transformative.
Little Oak Vineyard
A small, family-run business on three-and-a-half acres, just outside Chipping Campden.
Tell us a little more about you:
We are a family comprised of me, Gemma, my husband, Steve, and our two children – Thomas and Bella, who also get stuck in with everything from harvesting grapes to unloading crates of wine off the trailer.
Describe your Cotswold Gold brandy to us:
Our main product is Siegerrebe, a still, dry white wine. Our brandy initially came about from a harvest in 2014, not a very sunny year. The wine was all made and bottled; but Steve wasn’t very happy with it so decided to get it distilled into brandy. Now, when we have a bumper harvest, we must keep a couple of tons back to make the next batches! It’s a lovely light-golden colour, aged in acacia wood: very smooth and very creamy, it surprises a lot of people. They might think ‘I’m not going to like it’. Then you give them instruction on how to taste it, and they find out how nice and smooth it is.
How best to drink it?
With the wine, you swirl it in your mouth and do all the ‘swishiness’. But, with the brandy, I say, ‘Don’t swirl!’ With the first sip, your taste buds are getting used to it; with the second, your taste buds start to appreciate the flavours. Third sip, fourth sip, even better again; but that second sip is more important than the first. So many people turn around and say, ‘You were absolutely right!’
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