Masons use Harrogate spring water for their gins along with juniper, a proportion of which is from their own bushes, and a combination of secret botanicals including citrus.
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First made in 1820 by James Burroughs. It is still, to this day, made to the same recipe. This is a spiced, fruity gin.
The earth rises very well, almost overpowering the mouth if it were not for the juniper and citrus. The woody notes calm down for a smooth and fruity finish.
Belgian flavoured gins. Here, botanicals including coriander, liquorice, vanilla, orange and lemon combine with fresh pink grapefruit.
Using a botanical selection based on the limon mandarino, a hybrid between a mandarin orange and a lemon. aged in rum barrels for 35 weeks to enhance and round out the flavours.