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Starting with our 96.5% spirit we add our nine botanicals (juniper, fresh quince, cinnamon, liquorice, oris root, dried lemon peel, dried orange peel, angelica). These are then distilled in our 160l gin still. From our 80% gin concentrate we blend down to 40% using our own water and chill filter once before hand bottling on site.
Juniper gently infused with the grassy and fruity tones of our quince. Lighter citrus notes, coupled with a woody fragrance from the angelica, further complemented by the spices of cinnamon all to create a balanced and complex aroma.
Floral tones and crisp quince fades into more savoury juniper, with a refreshing finish and a touch of spice. Smoothness abounds and this single estate spirit sits at the sweeter end of London Dry Gin.
A CLICHÉ WE KNOW but a simple G&T is wonderful when made with Ramsbury Gin. A proper Indian tonic, lots of ice and a wafer thin slice of apple, quince or pear make all the difference.
Stir a generous measure of Ramsbury gin with a splash of dry Vermouth and pour into a chilled V-shaped cocktail glass. Garnish with a spiral of lime peel or a twig of rosemary.
Shake all the ingredients except the soda. Double strain over ice cubes into a Highball glass. Top up with club soda and garnish with lemongrass and a lime wheel.
Shake Ramsbury gin, fresh lemon juice and Wiltshire Quince cordial. Strain the mix over ice cubes and lace with chamomile & lavender foam.
Stir all the ingredients and strain over some ice into the glass. Fill up with cinnamon smoke and close the lid.
Pour a healthy measure of Ramsbury Gin over ice cubes in a glass. Top up with your favourite Tonic. Garnish with thin slices of apple and lime.
Fuse all ingredients plus cubed ice in your pitcher, top up with Fever Tree Elder ower Tonic.
Add all ingredients to shaker with ice, shake and strain
in to glass over block of ice. Garnish
Add all ingredients to shaker with ice, shake and double strain in to chilled glass.
Fill glass with ice, add all ingredients and top with soda water. Garnish
Shake all the ingredients vigorously, double strain over ice cubes, into a Highball glass. Garnish with a thin slice of rhubarb.