Cremorne 1859

Sitting under the Cremorne 1859 umbrella are two brands owned by CASK co-founders Richard Herbert and Stuart Ekins; Colonel Fox’s London Dry Gin and its sloe version, Gentleman Badger’s Wild Blackthorn Sloe Gin. Made using a pared back six botanicals, the dry gin was designed with cocktail creation in mind and works beautifully with fresh citrus or in stirred down gin-forward recipes.

Distilled by Charles Maxwell, owner of Thames Distillery, Colonel Fox uses juniper from Italy to drive the classic gin flavour, bitter orange peel sourced from Morocco for freshness, cassia bark for aromatic spice, angelica root to dry the gin, coriander seed for a wonderful lemon and peppery finish and finally liquorice root to give sweetness and a creamy mouth feel.

Gentleman Badger’s Wild Blackthorn Sloe Gin steeps this dry gin in sloe berries from the hawthorn tree and is blended with natural sugar to produce a traditional English liqueur. Cremorne 1859 was chosen to group the spirits as an ode to the Cremorne Pleasure Gardens on the banks of the River Thames at Chelsea where Victorians would flock to enjoy the entertainments and food and drink, pausing to snap pictures of themselves.Drawing on this inspiration artist Charlotte Cory combined the Victorian portraits with animals, producing Colonel Fox and his dear friend, Gentleman Badger.

TASTING NOTES

  • Colonel Fox’s London Dry Gin

    Clean, elegant and juniper driven on the nose with underlying fresh citrus notes. Fruity and well balanced in the mouth with an initial sweetness that follows through to a luscious mid-palate before finishing long and focussed. Attractive flavours of juniper, spice and citrus fruit dominate. Nicely styled with interest and versatility.
  • Gentleman Badger's Wild Blackthorn Sloe Gin

    Gentleman Badger’s Wild Blackthorn Sloe Gin: Initial redcurrants, tinned strawberries, dried cranberries and hints of almond on the nose. Palate is rich with warming notes of cassis and blackcurrant, hints of damson jam, white pepper and apple peel, with a backbone of intense, tangy juniper and exotic spices.

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