Forest Distillery London Gin 70cl Porcelain Bottle

Product Information

Karl and Lindsay had only just abandoned the garage as a workplace and were operating the business from their conservatory, which had a hygiene certificate and was sealed off as a sterile working area, when the BBC asked if they could come along to film a piece for Countryfile. It just so happened that The Forest Distillery was operating at capacity, and was in urgent need of a space to put barrels of freshly distilled spirit to “sleep” for a few years until it was ready to be enjoyed as English Single Malt Whisky. The Cat and Fiddle just happens to have an extensive network of cellars at 1600 feet above sea level with the most perfect conditions for whisky to mature… coincidence or fate?

Each batch of their gin fills just 80 bottles and only two batches are made each week – about 8,320 bottles a year. A proportion of this is now being exported to buyers for high end outlets in Germany and Switzerland. ‘We don’t want a gin factory,’ said Karl. ‘We want to keep things very small. We don’t want to mess with the recipe and the still size because this allows us full control. We know exactly what’s in our gin down to the last berry and this quality of product is not something that can be mass produced.’ The company is also keen to practise responsible foraging – which does not lend itself to large scale production. We strive to make the best premium spirits overlooking the beautiful Peak District National Park. Let us welcome you to our incredible distillery by booking onto one of our Forest Whisky Distillery Tours. Now available to book every Saturday and Sunday! We strive to make the best premium spirits overlooking the beautiful Peak District National Park. Let us welcome you to our incredible distillery by booking onto one of our Forest Distillery Tours. Now available to book every Saturday and Sunday! But the couple had no time to drink in the success of their product. By July 2015, just seven months into selling Forest Gin, they were exhausted. Both were working in the distillery past midnight each evening after work and had no time to spend with their families. It was a tipping point. Built in 1813, The Cat & Fiddle was a remote coaching Inn, and over the years has become a destination in it’s own right, with views stretching across the Peak District, 7 counties, and on a clear day, there is even a distant sea view! As an Inn, it sadly closed in 2015, however there are several reasons why it suited Forest as home to their distillery:Karl, who is a keen craft gin drinker, said: ‘At first it seemed such a small thing we were doing, making a recipe for ourselves, but we realised it was very good and started drinking it instead of our normal gins. We almost felt shy and sheepish about it but we started giving it to family and friends when they came round, and they pushed us into trying to sell it.’ Each artwork is cut from a single piece of paper using a scalpel and a magnifying glass in a painstaking process. More information on how Suzy developed the unique “weasel” design with us can be found here. The Bond family swapped their ingredients entirely. Karl bought in organic certified juniper berries, organic certified coriander seeds and premium quality liquorice root, vanilla pods and angelica. ‘It became a bit of an obsession really,’ admitted Karl, ‘to source the best we could.’ But that was not the end of the story. For 3 years, the Robinson family worked hard to find the right partner, with the right business plan, who could take The Cat and Fiddle into a sustainable and successful future. To do this and reach its full potential, it was clear that The Cat and Fiddle needed to operate as more than a pub.

Renovations are now complete and we are really pleased with all we have achieved. The Cat & Fiddle has finally been restored to its former glory and is now the home of our award winning Forest Gin Distillery and Forest Whisky Distillery. We hold regular tours around the distillery hosted by our experienced and knowledgeable Whisky & Gin weasels which have proven to be very popular. Our little shop has been opened where you can browse our fantastic range of distillery products along with a large variety of locally sourced goods. Today these ingredients are ground by hand using a pestle and mortar, before being distilled. The alcohol vapour, obtained from organic grain spirit, and the oils from the botanicals then cool in a copper condenser. The resulting fragrant spirit is then blended with the spring water to produce the distinctively herbaceous craft gin. And although the product is uniquely home grown and production is small scale its market is distinctly sophisticated, finding a home on the shelves of exclusive stores such as Harvey Nichols and the Conran Shop (in London and Paris) and restaurants such as the Hind’s Head in Bray, owned by the celebrity chef Heston Blumenthal. Cellars. There is a network of cool, damp cellars below the building, which give ideal stable conditions for slow maturation of spirit.

Awards for Forest Gin Earl Grey

Karl began sending out sample bottles to prestigious restaurants including Greens in Didsbury, Manchester, owned by the celebrity chef Simon Rimmer. The meteoric success of the Peak District’s first gin has left Karl, who classes himself as ‘a normal bloke’, in a state of amazement and disbelief. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.

Forest Gin is distilled in small batches (a maximum of 85 bottles at a time) at the brand’s distillery based in a 17th Century stone barn within Macclesfield Forest in the Peak District National Park. This location provides perfect access for the gin’s botanicals that are foraged locally, such as Peak District moss and ferns or wild bilberries and raspberries, as well as a source of Forest Spring water from an ancient spring in the Peak District. Space. The building is a large, stone built building and provides much needed space to distil our whisky and Gin To create gins of exceptional character we take an innovative approach to distillation, cold-distilling botanicals under vacuum with a smooth Yorkshire wheat spirit. Awarded an innovation grant to explore the potential this distillation technique can bring to flavour, head distiller and former scientist Abbie set about creating spirits with a desire to keep flavours as fresh in your glass as they are in the wild. The result is a range of spirits with the freshest, most vibrant flavours unlike any others, all distilled with 100% renewable energy. The Forest Gin Artwork is a one of a kind commission by the respected Papercut artist Suzy Taylor, whilst our Forest Whisky artwork is beautifully cut by Georgia Low.The humble beginnings of the Forest Gin story already sound legendary. In 2014 Karl was working as a trader of IT products and his wife Lindsay worked as a beautician.

The stills here are very small at 500 litres, so the production is tiny. Every drop is distilled by Lindsay Bond. However, the use of local barley, wild yeast strains and English Oak casks makes for a unique and intreaging spirit from above the clouds. The botanicals that we collect from the forest bring wild, fresh flavours to our drinks, and the spring water here is filtered through the peat of the moorlands. The barley used to create our whisky is grown just down the hill by Cheshire Farmers, then our fermentors are left open to encourage wild yeast. The oak used in our casks is grown and coopered in England. Our bottles are hand-made in Stoke-on-Trent featuring bespoke artwork, and our distillery dog is called Ted.

Forest Gin Earl Grey Details

Forest Distillery London Dry Gin – The only gin to win two separate double-gold medals at the San Francisco World Spirit Awards in the same year. Selected as one of the Worlds Best 50 Gins. Lindsay Bond said: “We’re not huge fans of coloured and flavoured gins, but appreciate that lots of people do. Therefore, this seemed like a simple, natural way of creating a different product without resorting to additives. We are so proud to add Canada to the growing number of countries that we export it to.” The Cat and Fiddle Inn has been owned by the Robinson family for nearly 100 years. The family are passionate about supporting pubs and local communities but, despite having invested huge amounts into the building over the years, each successive landlord has found it harder and harder to operate a successful business there. As a simple pub, the trading figures simply didn’t justify the investment needed. A lot has changed over the last century and after a lot of careful thought and consideration the family reluctantly decided to close the doors of The Cat and Fiddle. The Forest Distillery is a unique place where the bond Family and our small team lovingly distil small batches of spirits from wild foraged, locally sourced and organic ingredients combined with our pure, natural spring water.