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 & SPCIY 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 7th generation, 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 & DRY, due to the distinctive CITRUS NOTES.

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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.


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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.

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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.

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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.

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VIII. LIQUORICE

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.