Gin and bear it:

When it comes to gin, Nor­folk is lead­ing the way with a host of award-win­ning dis­tillers and mak­ers across the county

EDP Norfolk - - INSIDE - WORDS: Rachel Buller

Crack­ing cock­tails from the county’s dis­tillers

Visit any shop, from the big su­per­mar­kets to the small in­de­pen­dents, and the shelves are groan­ing with a fan­tas­tic ar­ray of gins promis­ing all sorts of ex­cit­ing and dis­tinct flavours. But be­fore you stock up for Christ­mas on the cur­rent drink du jour, have a peek at some of these fab­u­lous lo­cal gins brim­ming with a real taste of Nor­folk.


There are am­bi­tious plans afoot for Nor­wich dis­tiller Bullards – with an ex­cit­ing new project which will not only see its gin pro­duc­tion soar, but will even­tu­ally of­fer cus­tomers the ul­ti­mate gin ex­pe­ri­ence.

Build­ing work is cur­rently un­der­way to in­stall a huge new still in one of Nor­wich’s best known build­ings, Crys­tal House on Cat­tle Mar­ket Street, with gin pro­duc­tion be­gin­ning there this month.

“The cop­per still was hand­made in Stuttgart and was built specif­i­cally for this space. We will go from our cur­rent 150 litre still to this 600 litre one so we will be able to make a lot more gin,” says Bullards chair­man Rus­sell Evans.

“The new still will stand floor to ceil­ing and any­one walk­ing past will be able to see the gin be­ing made. Bullards has a long his­tory in the city and we want that to con­tinue. The dream is to turn our new dis­tillery into much more than just a place to make and bot­tle our gin though. We want it to be an at­trac­tion in it­self.”

Bullards cur­rently makes three dif­fer­ent gins at its dis­tillery at The Ten Bells pub and has re­cently re­launched its bot­tles to re­flect the brands rich her­itage. Its lat­est gin, Old Tom, will join its Lon­don Dry and Straw­berry and Black Pep­per.

Once gin pro­duc­tion starts at the new dis­tillery, work will be­gin to de­velop the rest of the build­ing. Bullards has launched a £175,000 crowd­fund­ing ini­tia­tive to help fund the full ren­o­va­tion of the Grade II listed build­ing with plans to of­fer tours, tast­ings and, even­tu­ally, a bar and ‘gin­stron­omy’ restau­rant. bullardssp­ir­


50ml Bullards Old Tom Gin; 50ml ap­ple juice (freshly-pressed is best); 1 tsp of Nor­folk honey; 15ml freshly-squeezed lime juice

Shake the Old Tom, ap­ple juice, honey and lime to­gether and strain over ice. Gar­nish with sliced ap­ple and a stick of cin­na­mon. Best served in a copa glass or large bal­loon.

OP­PO­SITE:The Whata­hoot Berry Christ­mas cock­tail BE­LOW: Bullards Gin Photo: Emily Rev­ell

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