Penrhos Gin

Why do we make Copper Distilled gin?

27.07.20

INTRODUCING THE MAGIC BEHIND THE SCENES AT PENRHOS

If you have been lucky enough to see our amazing still you will know that it is absolutely stunning and we are still amazed by its beauty nearly two years on. 

 

When we embarked on our distilling journey it became apparent that many distilleries like to name their still. With a lot of discussion and thought we arrived on the name ‘Connie‘ for our still. Connie was the name of Dickie’s Grandmother who used to rear calves in the shed when Dickie was a child, so it seemed the perfect choice for our still which now holds the space in the converted cattle shed.  

 

Our still Connie holds more than just beauty and the copper plays an essential role in the process of making our Penrhos Gin. Stills can be made of many materials such as, aluminum, iron and stainless steel. However, we find that copper is the very best for one reason… TASTE.

 

In simple terms, the copper helps to remove any impurities that are created during the distillation process. The unwanted aromas and flavours stick to the copper and are removed, rather than into your gin meaning you are able to enjoy a super smooth London Dry gin! 

Copper Still
Apple & Elderflower gin

TO CELEBRATE CONNIE WE WILL BE DOING 10% OFF THIS WEEKEND WITH THE CODE ‘CONNIE10’ 

HAPPY DRINKING!

Elderflower Cordial Recipe

Elderflower cocktail

APPLE AND ELDERFLOWER SPRITZ

ICE | 50ML PENRHOS APPLE AND ELDERFLOWER | 25ML ELDERFLOWER CORDIAL | 25ML LIME JUICE | TONIC WATER | ELDERFLOWER TO GARNISH

Throughout May and June we have been busy picking Elderflower from the hedgerow around the farm to make our amazing Apple and Elderflower gin. As we had some spare we thought we would make our own Penrhos Elderflower Cordial – We decided to use the famous Marry Berry’s recipe.

 

 

  • Put 1.5kg sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool.
  • Slice the 2 lemons thinly. Put into a large plastic box or a bucket.
  • Add about 25 elderflower heads to the lemons with the citric acid and the Campden tablets. (Be Carful as Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave for a couple of days.
 
  • Sieve and strain through muslin into sterilised bottles and store in the fridge. Can be served over ice with water. But we prefer it in our cocktails.