Silky smooth London dry gin made with distilled Peakland whey, organic grain spirit and Derbyshire spring water. Packed with Juniper and a range of foraged botanicals from around The Peak District and Pikehall Farm.
This unique and delicious contemporary London Dry Gin is first distilled with fresh whey, a natural bi-product from the Peakland Cheese making process, along with 14 botanicals, some foraged locally, before being blended with fresh and cool Derbyshire spring water.
Does it taste of Cheese?
We get asked this a lot and no is the answer! The whey is separated from the milk solids which go on to make the international award winning cheeses at the very start of the process, so it’s definitely not cheesy!
What does the whey bring to the experience? Why whey?
The whey is a quality, artisan bi-product which ends up getting wasted, first off thats a good reason to try to utilise it. We experimented by distilling it out with organic grain spirit and found that when we tasted the distillate, a delicate creaminess was left on the palate, improving mouthfeel and adding a unique and unforgettable element to the spirit. We regard the fresh whey as a botanical, just like juniper or fennel. It enhances the flavour.
A few words about Hartington Creamery.
Hartington Creamery has been making Cheese in the Derbyshire Dales village of Hartington since 1870. The creamery was founded by the Duke of Devonshire, making their first Stilton in 1900. Today as the smallest and only artisan maker of the six licensed Stilton producers, they continue their century-old traditional cheese-making on their historical Pikehall Farm home.
For more information on the creamery, follow this link.