Chatsworth
Small Batch Estate Gin
- 40
- 70cl
- Gin
Chatsworth Gin is made using select botanicals sourced from the grounds and greenhouses of Chatsworth. A classic London dry gin, distilled by Peak Ales at Cunnery Barn on the Chatsworth Estate. What makes this gin extra special is the inclusion of banana leaf from the Cavendish bananas. The herbal quality of these balance the citrus notes perfectly. The infusion of Chatsworth Imperial Lemons, lemongrass and lemon verbena produce a crisp citrus...
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Chatsworth Gin is made using select botanicals sourced from the grounds and greenhouses of Chatsworth. A classic London dry gin, distilled by Peak Ales at Cunnery Barn on the Chatsworth Estate. What makes this gin extra special is the inclusion of banana leaf from the Cavendish bananas. The herbal quality of these balance the citrus notes perfectly. The infusion of Chatsworth Imperial Lemons, lemongrass and lemon verbena produce a crisp citrus character, whilst the subtle notes of the Cavendish Banana leaf make this a truly unique gin.
In 1820, the 6th Duke of Devonshire's head gardener, Joseph Paxton, brought the Cavendish banana to Chatsworth from Mauritius. Paxton named the banana plant “Musa Cavenishii “after his employer, William George Spencer Cavendish. The banana rose to prominence in the mid-20th century as a substitute for the Gros Michel banana, after the devastation of Panama disease. Today, all export bananas and almost half of all bananas grown worldwide are from the dwarf Cavendish cultivar.
Tasting Notes
"The nose is shy at first, but classic gin botanicals come through with a good kick of juniper, rosemary and marjoram. Full-bodied and fruity on the palate, with a spicy edge and some rosemary and lemongrass. Complex, with well-integrated alcohol." (World Gin Awards)
In 1820, the 6th Duke of Devonshire's head gardener, Joseph Paxton, brought the Cavendish banana to Chatsworth from Mauritius. Paxton named the banana plant “Musa Cavenishii “after his employer, William George Spencer Cavendish. The banana rose to prominence in the mid-20th century as a substitute for the Gros Michel banana, after the devastation of Panama disease. Today, all export bananas and almost half of all bananas grown worldwide are from the dwarf Cavendish cultivar.
Tasting Notes
"The nose is shy at first, but classic gin botanicals come through with a good kick of juniper, rosemary and marjoram. Full-bodied and fruity on the palate, with a spicy edge and some rosemary and lemongrass. Complex, with well-integrated alcohol." (World Gin Awards)
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig