This ale is light and golden and boasts Styrian Goldings hops for a fruity flavour and floral aroma. All Lizard Ales are produced in an old nuclear bunker! Awesome!
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The Wrecking Coast Gin uses Cornish clotted cream in its distillation process which is very unusual to say the least!. Smooth and velvety rich, it's handcrafted in small batches with slight variations in strength from batch to batch. The gin imparts big bold flavour of juniper with a little creaminess before secondary flavours of coriander and citrus come into the mix. In the production of clotted cream, the cream is baked in its pot giving it that iconic golden crust with a smooth, firm cream beneath. But when heated, the cream separates and the flavours become more caramel than cream.
12 botanicals are used for the body of the gin and they are rested for at least two weeks days in grain spirit. The liquid is then transferred to an iStill; this is a high tech computer controlled still made in Holland, the birth place of gin. Once distilled, it's rested for at least another week so that the flavours can stabilise. With the gin resting it's then time to handcraft the star ingredient, clotted cream, to achieve the distinct flavour. A hand blown glass vacuum still is used to distill the neutral spirit and fresh clotted cream mix at below room temperature; this creates a crystal-clear spirit that retains the flavours of the clotted cream together with its rich, velvet mouth feel.
The clotted cream distillate is then added to the botanical mix and diluted with natural Cornish spring water to produce a velvety smooth gin at around 44% before bottling. This unique approach of mixing two contrasting techniques together, one from ultra modern technology and the other from handcrafting, allows a truly unique and distinct gin to be produced for you to enjoy.
The recommended serve is with ice, tonic and strawberry as a garnish or simply a zest of lemon. Wrecking Coast Gin is so smooth though you can happily drink it just over ice!