A modern take on ~ A CLASSIC GIN WITH A CORNISH TWIST - 42% abv
IN PROUD COLLABORATION WITH THE HELL BAY HOTEL
Distilled with ~ 13 HAND-SELECTED BOTANICALS
WITH LOCALLY FORAGED SEAWEED, DULSE & KOMBU
Distilled in ~ SMALL BATCHES
IN OUR 4 COPPER POT STILLS
BOTANICALS
We’ve hand-selected 13 different botanicals – carefully sourced from both distant and exotic locations around the world as well as our very own Scilly Isles – to craft a gin in proud collaboration with one of the most picturesque hotels, the Hell Bay Hotel.
JUNIPER ~ from Italy
CORIANDER SEED ~ from Bulgaria
LIQUORICE ROOT ~ from Uzbekistan
ANGELICA ROOT ~ from Poland
ORRIS ROOT ~ from Morocco
GREEN CARDAMON ~ from Guatemala
CINNAMON ~ from Madagascar
BITTER ALMONDS ~ from Morocco
FRESH ORANGE, LEMON & GRAPEFRUIT PEEL ~ (seasonally sourced)
VIOLETS ~ from Devon
SEAWEED, DULSE & KOMBU~ from the Isle of Scilly
Our Process
As a fully-independent, family-run business, we at Southwestern Distillery like to celebrate the fact that we do things a little bit differently.
This Limited Edition Gin is inspired by the wild and pristine coastline of the Isles of Scilly. Distilled in collaboration with The Hell Bay Hotel on Bryher island, it uses locally foraged Cornish seashore botanicals including Kombu and Red Dulse seaweed to create something really quite special and unique.
At the heart of our distilling process lies Tarquin’s three 250 litre hand-beaten copper pot-stills.
TAMARA, SENARA & TRESSA
To this day, these stills continue to be fired by direct naked flame and are sealed at the joints with bread dough. These distilling techniques are about as old-school as you can find.
Alongside these original copper pot-stills proudly sits the newest addition to the distillery, FERARRA – a state of the art, one-of-a-kind 500 litre copper still. Championing a combination of the progressively modern and the authentically traditional Tarquin uses these four stills collectively to create his internationally award-winning spirits.
When it’s time to create our Limited Editon Tarquin’s Hell Bay Gin, 11 botanicals used in our Cornish Dry Gin are macerated overnight in the still (with the exception of the violets, Dulse & Kombu seaweed) in a wheat based neutral grain spirit.
In the morning Tarquin simply adds the missing violets to complete the botanical recipe, and then it’s time to fire up the stills.
As the stills heat up Tarquin is constantly monitoring the process, nosing and tasting as the distilled spirit comes off the still at different temperatures. We collect only the purest ‘heart of the distillation’ (achieved when the still has reached the magic temperature of 78’c), collecting and setting aside the ‘heads’ and ‘tails’ cuts (the first and last parts of the distillation) that don’t make the most selective taste and texture grade.
Post distillation, this ‘hearts cut’ (around 76% abv neat Gin) is delicately steeped with locally foraged seaweed, Dulse and Kombu. Finally we cut the gin with de-mineralized Cornish spring water to bring it down to the desired 42% abv.
Every single bottle is then individually hand-filled, hand-labelled, dipped into a slow-cooker filled with paraffin wax, stamped with our Puffin logo, given batch tasting notes and then individually hand-signed.
We truly believe in the value of maximising the human-touch at every stage of the process.
NO SHORT-CUTS ~ NO OUT-SOURCING ~ NO COMPROMISE
When Tarquin puts “Handcrafted in Cornwall” on every bottle, he really does mean it.
tasting notes
APPEARANCE ~ Light green hue that lies between land & sky on a misty morning.
42 % VOL
TASTE ~ Finding a balance sweet and salt, a perfect reflection of Umami to transport you to the beautiful beaches of Cornwall.
NOSE ~ Warm and comforting like a seaside breeze at sunset after a day at the beach.
FINISH ~ Crisp lemon zest combines with a lasting light saltiness. Great pairing with shellfish and coastal-inspired dishes.
Crafted on the wild Cornish coast
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Available throughout the UK