Cream gin pushes boundaries

7th December, 2012 by Gabriel Stone

Master of Malt has drawn on a Victorian recipe to launch a gin made from cold-distilled cream.

Created in partnership with Fluid Movement, which owns inventive London cocktail bars Purl, The Worship Street Whistling Shop and Dach & Sons, the product involves “a secret combination of ingredients” – including fresh cream – being macerated with a “citrus-forward” gin and then cold-distilled.

In contrast to the Victorian recipe, which saw gin mixed with cream and sugar before being stored in a barrel, presumably as a way to soften the harshness of the gin, this modern method uses cream as if it were a botanical rather than a straightforward infusion.

Combined with the spirit prior to distillation, the cold temperatures ensure there is no burnt or “off” cream character….

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