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:
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 & SPCIY NOTES.
II. SUSSEX HOP
Our WILD & CITRUSY variety of hop was found growing wild in a LOCAL SUSSEX HEDGEROW before it was cultivated by 7th generation, AWARD-WINNING hop farmer, Andrew Hoad.
ORANGE PEEL and segments are often used as a botanical in gin, both FRESH & DRY, due to the distinctive CITRUS NOTES.
IV. LEMON PEEL
DRIED LEMON PEEL, another key citrus botanical in our gin. This is used to create further COMPLEXITY of citrus notes and to add a touch of BITTERNESS.
V. CORIANDER SEEDS
CORIANDER SEEDS enhances the FRESH & ZESTY notes from the citrus-lead SUSSEX HOP. Coriander seed is the second most common botanical used in gin production.
VI. ANGELICA PLANT
ANGELICA has been used throughout the history of gin production. We use the ROOTS of this plant to bring subtle EARTHY NOTES and a slightly dry taste.
VII. ORRIS ROOT
ORRIS ROOT comes from the IRIS FLOWER, common throughout the world. It’s ground into a fine powder and is used to FIX AROMAS and BIND the other botanicals together.
LIQUORICE, the sweet and woody botanical. We use this to bring out a UNIQUE WOODY taste which works with the ANGELICA to create a distinct, DRY & EARTHY taste.