Awarded a Bronze medal from the acclaimed International Wine and Spirit Competition in 2019, for contemporary styled Gin. All flower wines need added sugar. Gorse flower jelly One of the simplest, but one of the most important, things you can do would be to try to replace sugar with honey wherever feasible. I chew for a bit, and while I agree it smells gorgeous, I’m not convinced it tastes great. Most are infused with seasonal produce from local berry fields and farms but this year, she decided to branch out and see if she could make gorse syrup and add it to gin. Jan 5, 2016 - It was a cold and frosty late afternoon on December 30th when Zillah and I decided to go chasing Gorse flowers. Kim, who runs the Gin Bothy from an old forge near Kirriemuir, has spent the last three years hand-making batches of artisan gin. 25ml gin of choice. “Have a taste,” offers Kim, passing me a gorse flower. Measure out 250g/1/2lb of caster sugar. Measure out 600ml/21fl oz of cold water. After distillation, the distillate sits in the tank for a week before we dilute to bottling strength, leaving it to sit for another week then bottle to allow the flavours to integrate fully. Flowers and roots provide a yellow dye for clothes. Twitter The abundance of Angus and Perthshire fruits allows Kim to work through the year, producing exciting new gin flavours. 100ml of flat bitter lemon. After this, we wanted to add three further aspects – citrus, floral and spice – to give a balanced gin, which still delivers plenty of complexity. At the time of conception, I was in the process of trying to bag every one of those hills, much like I am with Scottish gin bagging. Use around 200-400g of fruit per litre of spirit. Ultimately, I just wanted something that totally worked in G&T and a Negroni – I reckon it nails both! Buds can be pickled. I discovered this to my detriment when I went out picking the dazzling yellow blossoms in Perthshire with expert forager and gin maker Kim Cameron. The inspiration behind Gorse gin is simple – to capture the amazing smell of gorse blossom in a gin. I watch as Kim sieves the flowers from the syrup and adds it to some of her “original” apple-based gin. Gorse Gin was our first gin and the process of creating it started long before we began to distil in our distillery itself. Shake up all ingredients apart from sparkling wine into a cocktail shaker filled with cubed ice. Ice. Fat Sam’s: Did you hang out in this legendary Dundee nightclub. I absolutely get where this vision comes from with our gin. Make sure your kit is clean and sterile to avoid the spirit going bad. Each batch is hand distilled at our craft facility in Cornwall. Bright yellow and with the scent and flavour of coconut, gorse flowers make a fantastic gin, as Gayle Ritchie discovers. Step 2. Gorse Wine Recipe * 12 cups of gorse flowers * 1 gallon of water * 4 cups of sugar (can substitute with honey, 3.3 pounds) It flowers throughout the year but it’s in abundance in spring.”. “There’s increasing awareness of edible plants and flowers and gorse is no secret. Established in 2016 and based in Fife, the Lundin Distillery produces a variety of Scottish spirits including Gorse Coastal Gin and Ripple Scottish Berry Gin. Carefully-tended flowers, from her rose garden are slowly vapor distilled with wild roses and plants from the mountains around the distillery to make this an intensely floral gin. The distillation process is efficient at stripping flavour so we had to be very careful with the amount of gorse used in order to get the benefit of the honey and caramel flavours but avoid some of the harsher elements. The recipe only takes a few minutes to put together and works just as well too if you substitute Elderberry with Rosehip & use Honeysuckle/Dandelion or Gorse Flower Shrub. I sample some gorse gin, neat, and wow – it’s a taste sensation. The bottling technique: Add your spirit to a Kilner jar or another sealable container. “Gorse is everywhere you look – on hedgerows, at the side of roads, in fields – and the smell is just sensational,” says Kim, 39. However, it's not simply the juniper and gorse show - there are 17 other botanicals that make their way into Gorse Gin, including grapefruit, chamomile, elderflower and cinnamon, among others. Gorse flower to garnish. Then, when you're ready, wham up the heat to get a full, rolling boil. Climbing over a barbed wire fence, we fight through thistles and bracken to reach the yellow manna. Instagram From start to finish how much time has gone into the creation of your gin recipe? We use a traditional juniper, coriander and angelica base. Bring the gravity up to about 1085 (gorse wine likes being a touch on the sweet side) and adjust the acidity with a teaspoon of citric acid, or … The sugar will keep well for 6 months. Foraging for gorse flowers up the Onamalutu valley. Premium content — exclusive to our subscribers, Artisan producers’ tasting box brings top Angus food and drink lines straight to your door, Deferring P1: Nursery funding to delay school start will be ‘too late’ for many children, Cooking during lockdown helped Carnoustie self-confessed foodie deal with Crohn’s Disease diagnosis, ‘Pea and ham fae a chicken – now that’s clever’: We look back on iconic TV food and drink adverts from the 60s to the 00s. Bright yellow and with the scent and flavour of coconut, gorse flowers make a fantastic gin, as Gayle Ritchie discovers. 07751 514 271 hello@clwydianrangedistillery.co.uk https://clwydianrangedistillery.co.uk/ Coltsfoot from the distillery gardens helps provide more sweetness to the gin. Pour 25ml of St Ives Gin into a SILCo. During this time prepare your jars (sterilise them, etc...) and pop a small plate in the fridge or freezer, ready to do the drop tests. Garnish with a slice of grapefruit, a wedge of lime and micro-basil. Lundin Distilling create Gorse Gin in Fife, balancing the necessary traditional juniper-y goodness of gin with a hearty helping of locally-foraged gorse. Alternatively, put the gorse flowers in a winemaking bucket and pour on hot water and leave for 24 hours. A warm sunny day is ideal and Kim and I gather up a wicker basket and head to a site just along the road from the Gin Bothy HQ. Trevethan Gin is a quality handmade gin created using our traditional family recipe perfected in the 1920s by Norman Trevethan. I chuck them aside, and brave the lethal spikes. Once the basket is brimming, we head back to the Gin Bothy, where Kim whips up a gorse syrup in minutes. Some of the earthy, honeyed flavours have been described as being like the smell of sand dunes on the coast after a warm summer’s day, flowers and fauna blooming in the sunshine. 2. Gorse flowers bring a gorgeous coconut like aroma. What were some of the biggest challenges you faced when creating your gin? I carry on for a while, uninjured, but as soon as my concentration wanes, I’m rewarded with a sharp prick from a thorn. One of the biggest challenges came from the gorse itself. “Ouch!” I exclaim, as one pierces a finger. I’m not quite so brave, so I sport a pair of oversized gardening gloves and lean in to the prickly bushes with great caution. The petals of each flower are enclosed by a hairy, yellow cover (the calyx to be precise) which has a faintly bitter taste. Dandelion creates lovely earthy, liquorice flavours and helps balance out the sweetness. 5 Spruce tips. Use about 25 g of unrefined sugar to 2 tablespoons of dried gorse flowers and powder in a spice/nut/coffee grinder. In a shaker pour the flat, bitter lemon (if it’s not flat, whisk until it stops fizzing), the elderflower cordial and gin. Gorse Gin is an intentionally classic London Dry gin. Fort Gin with Nautical Zest. Established in 2016 and based in Fife, the Lundin Distillery produces a variety of Scottish spirits including Gorse Coastal Gin and Ripple Scottish Berry Gin. What are some of the key botanicals in your gin? Place two tablespoons of gorse flowers into a mug. 10ml elderflower cordial. Flowers have been used as a dye for Easter eggs. https://www.greatbritishchefs.com/features/best-fruit-gin-recipes After entering her product into the World Jampionships in Perthshire, her mum suggested adding the by-product of her mass jam-making – an excess of fruit juice – to gin. After distilling, the gin is then further infused with even more roses to deepen the flavours and give it its lovely pink hue. • Orange twist. Make sure they are insect free – gorse does tend to attract tiny little black bugs, so pick through them well. “It smells beautifully coconut-ey and tastes a wee bit like bitter almonds.”. Vibrantly bright, Gorse certainly isn’t a timid plant. “There’s real theatre in food and drink whether that’s seeing a gorse flower decorating a cocktail or having strips of chocolate peeking out of a glass. • Fresh pineapple & coconut. Add plenty of ice, then top with premium Indian tonic water. Beginning with botanical infusions (bathtub style) we created a library of flavours to work from. The small quantities that we produce help to create our unique flavour and give every batch its own signature character. To make a gorse-infused spirit, simply infuse a handful of fresh gorse flowers in vodka or white rum for a couple of days, strain and add a little sugar to taste if you like. “You’re looking to pick the flowering buds, pinching them from their base and trying not to crush them too much,” explains Kim, deftly whipping off a few with her bare hands and dropping them into the basket. Juniper and coriander seeds are the only ingredients in the gin that are not sourced from New Zealand. We caught up with Iain Brown, founder and distiller, to learn more about the recipe for his signature Gorse Coastal Gin. Certainly, the traditional saying, “When gorse is out of bloom, kissing’s out of season” has a strong element of truth in it – but spring, when every bush turns bright yellow, is the best time to pick. The Spring Edition is distilled using ingredients foraged from the local area to give a cool, fresh taste to Rock Rose Gin. • Butterfly pea tea flowers & lemon wedge. Step 3. 3 drops gorse flower hydrosol Combine ingredients in a cocktail shaker and shake quickly. Dorset Dry Gin From the southern coast of England, Conker Spirit, launched in 2014 by intrepid entrepreneur Rupert Holloway, has created a refreshing take on the classic London dry with ten botanicals including the bright notes of elderberries, marsh samphire and gorse flowers, all blended with British wheat spirit and New Forest spring water. “They can pop some into their hip flasks to keep them warm.”. “It’s easy to make and designed so people go home and try making their own,” smiles Kim. The basket is filling up slowly but most of the flowers have been picked by Kim because I can’t grip a sodding thing with these gloves on. Gorse is great but it contains both sweet and bitter components. I’m a visual person, so to me there’s a real warm yellow, bright sunshine aspect to the gin. Bruise the petals up, then pour in some boiling water. The honey bee is a keystone species. … “Then, just as it’s off the boil, I add the gorse and that’s when it macerates and turns into syrup.”. LinkedIn. “With gorse, the natural colour is so bright and it really makes the gin pop.”. You can learn more about the maker by clicking the links below. Instead, because of the way we craft our gin, we end up with a very smooth gin that captures more fuller flavours from our botanicals and our process lets the flavours shine. As with many things, we found less is definitely more! The final touch is adding a gorse flower to the side of the glass, and ta-dah, we have a “Gorse Collins”. “This will be marketed as Stirrup Cup and will be aimed at the equestrian market, golfers and shooters on the hill,” says Kim. Take off the heat and stir in the sugar until it is dissolved, add … Then fine strain into a wine goblet dusted with caster sugar and coconut flakes, then garnish with a long lemon twist (squeezed and dropped in). 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