Thomas Dakin Gin is distilled in small batches in a baby copper pot still at the oldest distillery in the country, G&J Distillery, Cheshire. Joanne Moore, who is only the seventh Master Distiller at G&J Distillers to hold the title since 1761, uses a secret recipe of eleven botanicals, including some traditionally used for making cordials in the 18th Century, as well as juniper, orange peel and English coriander with the unique addition of red cole to give the gin its long, lingering finish. Horseradish, or red cole as it was known in Dakin's day, was used to revive weary travellers journeying by coach and horses from London to Scotland.
Soft red cole, with hints of ripe grapefruit rind and coriander coming through. Sharp upon the palate, with a growing dry spice of liquorice and coriander. Fresh kicks of the grapefruit appear, alongside savoury notes of the juniper and the warmth of the red cole to give a long, bold finish.
