MAYFIELD SUSSEX HOP GIN BOTANICALS

8 DIABOLICALLY DELECTABLE BOTANICALS...

OUR STORY STARTS ON A SINGLE FARM IN EAST SUSSEX, WHERE COLUMNS OF HOPS RISE TO THE SKY. WE HARVEST THOSE HOPS, DRY THEM IN OUR OAST HOUSE, AND DISTIL THEM IN OUR 150-YEAR-OLD COPPER POT STILL. THE TWIST: WE THEN DISTIL AND INFUSE IT WITH 7 OTHER NATURAL BOTANICALS:


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I. JUNIPER BERRIES

JUNIPER BERRIES ARE THE PRIMARY BOTANICAL OF ALL GINS. THE JUNIPER GIVES THE GIN A TRADITIONAL CHARACTER AS WELL AS SOME BODY OF GREEN, PINE, WOODY AND SPICY NOTES. 

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II. SUSSEX HOP

OUR WILD & CITRUSY VARIETY OF HOP WAS FOUND GROWING WILD IN A LOCAL SUSSEX HEDGEROW BEFORE IT WAS CULTIVATED BY AWARD-WINNING HOP FARMER, ANDREW HOAD

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III.ORANGE PEEL

ORANGE PEEL AND SEGMENTS ARE OFTEN USED AS A BOTANICAL IN GIN, BOTH FRESH AND DRY, DUE TO THE DISTINCTIVE CITRUS NOTES

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IV. LEMON PEEL

DRIED LEMON PEEL, ANOTHER KEY CITRUS BOTANICAL IN OUR GIN, WAS USED TO CREATE A FURTHER COMPLEXITY OF CITRUS NOTES AND ALSO TO ADD A TOUCH OF BITTERNESS.


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V. CORIANDER SEEDS

WE FIND CORIANDER SEEDS ENHANCES THE FRESH AND ZESTY NOTES FROM CITRUS-LEAD SUSSEX HOP. CORIANDER SEED IS ACTUALLY THE SECOND MOST COMMONLY USED BOTANICAL IN GIN, WITH JUNIPER BERRIES BEING FIRST.

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VI. ANGELICA PLANT

THE ANGELICA PLANT HAS BEEN USED THROUGHOUT THE HISTORY OF GIN. THE ROOT, PLANT AND EVEN FLOWERS CAN BE USED WHICH BRINGS SUBTLE EARTHY NOTES AND A DRY TASTE.

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VII. ORRIS ROOT

THE IRIS FLOWER IS COMMON THROUGHOUT THE WORLD AND HAS BEEN USED IN GIN FOR QUITE SOME TIME. ORRIS ROOTS ARE GROUND INTO A FINE POWDER AND ARE USED TO FIX AROMAS AND BIND THE OTHER BOTANICALS TOGETHER.

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VIII. LIQUORICE

LIQUORICE, THE SWEET AND WOODY BOTANICAL, HAS BEEN USED AS A SUGAR ALTERNATIVE FOR CENTURIES, HOWEVER DON'T CONFUSE THIS WITH THE SWEETS, WE USE IT TO BRING OUT A UNIQUE WOODY TASTE, WORKING WITH THE ANGELICA CREATING A DISTINCT, DRY AND EARTHY TASTE.