Posted 20 hours ago

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

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Palate: Clotted Cream Gin has a nice, smooth, but not oily mouthfeel. It coats the tongue with a slight lusciousness. 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…

The recommended serve is to put the gin front and center. Neat, you get a lot of the cinnamon on the nose and earthiness to the palate. The Martini adds some complexity to the nose, but still is heady with cinnamon. The gin is nicely balanced though by an herbal vermouth. The initial reaction is it will be too sweet or not an actual gin, more of a flavoured liqueur. But it couldn’t be more different.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. 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.

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. 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. We’re proud that all of our products continue to stem from this original idea; we only make drinks that we enjoy, and it just so happens that other people enjoy them as well. We don’t just follow market trends as our products are always a passion project. Anything we sell is something we’d happily sit in front of you and drink and enjoy. That’s the reason they’re there”.Nose: Delicate green juniper, angelica root and a surprising amount of spice. Cinnamon and grains of paradise lent it a piquant pepperiness that is as nice as it is unexpected.

The quintet first decided to make a gin in November 2014. They had a mutual appreciation for spirits, particularly Gin and Whisky and as all true connoisseurs do, they spent a great deal of their time moaning about the imperfections in what they were drinking. Their wives were understandably tired of their griping, so told them to hurry up with making their own. Keen to find a gin that suited their collective palate, they crossed all of their fingers and all of their toes and launched the distillery.For their Clotted Cream Gin, the cream is vacuum distilled separately. The other twelve botanicals undergo a traditional distillation and the two distillates are blended. Tasting Notes 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.

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