Blog: A very British Gin and Tonic
As I drove through a little country village in Northamptonshire at 8.30am, I wondered whether it was too early for a spot of gin. Luckily it was a warming cup of tea that greeted me in the converted farmyard barn which houses a delicious secret.
Five years ago friends Tom and Sion set out on an adventure to create a gin which you could drink neat. Yup, that’s right. Neat gin!
In the back of the refurbished barn on Tom’s family farm, the cheeky chappies hand built ‘Curiosity’, their copper pot still. Using water from one of the farm’s seven springs and crops from Sion’s family farm in Wales, Warner Edwards Gin is as British as they come.
The secret recipe took almost five months to develop and the boys have produced a very smooth drink with multi-layered tones. Each sniff or sip reveals new flavours which all together give a warming sensation.
As Tom showed me the mechanics of the still, I caught a waft of the ‘soup’ left behind after the previous days batch. My head was filled with spiced, woody aromas which evoked baking and warming country pub fires.
Drink it neat and you’ll experience a throat warming sensation which lingers as long as that of a fine whiskey.
Warner Edwards have created a gin which is truly unique. All in a small barn in a tiny village in Northamptonshire.
Chris Dreyfus, Pitch 2 Fork - Food Activism from Town Garden to Kitchen Table
Visit me at www.pitch2fork.com and follow me on Twitter at @pitch2fork
Warner Edwards – United in Spirit www.warneredwards.com
Chris’ Gin Crunch Cake
200g Unsalted Butter
200g Golden Caster Sugar
3 Large Eggs
50g Spelt Flour; Doves Farm is available in larger retailers or online
140g Ground Almonds
2 Tbsps Golden Caster Sugar
3 Tbsps Warner Edwards Harrington Dry Gin
- 1.Preheat the oven to 180C.
- 2.Cream together the butter and sugar until pale and fluffy.
- 3.Beat in the eggs, one at a time. Then sdd the flour, beating until you get a smooth mixture.
- 4.Now fold in the ground almonds. You should be left with a fairly thick mixture.
- 5.Mix in the zest of two limes and the juice of one. The mixture should now be at dropping consistency (i.e. it will easily drop off a spoon when lifted).
- 6.Spoon the mixture into a greased and lined baking tin. Bake for 35-40 minutes, until golden. Use a skewer or knife to test; it’ll come out clean when done.
- 7.Stir together the additional sugar, gin and the juice of the second lime. Whilst the cake is still warm, use a skewer to make several holes in the cake. Them evenly pour over the gin/sugar mixture until it is all absorbed by the cake, leaving only a layer of crunch sugar. Allow the cake to cool completely in the tin.