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Portobello releases gin with peated juniper
Portobello Road Gin has released the second edition of its annual Director’s Cut bottling, which contains juniper berries smoked in peat to mark the 350th anniversary of the Great Fire of London.
Portobello Road’s new limited edition has been created using peated juniper berries
The London-based brand’s founder, Ged Feltham, travelled to his ancestral home of County Kerry, Ireland, to source the peat, which was delivered to master distiller Jake Burger at 171 Portobello Road.
Burger then distilled 1,000 bottles of the smoky gin in 20-litre batches over the same four days that the Great Fire of London occurred (2-5 September).
Following the 2015 release of Director’s Cut No.01, said to be the first London dry gin made with asparagus, Director’s Cut No.02 contains 11 botanicals, including chipotle and Lapsang Souchong.
The gin uses Portobello Road’s English grain-based neutral grain spirit.
Director’s Cut No.02 is the last product to be distilled in Portobello Road Gin’s 30-litre alembic copper still, ‘Copernicus the Second’, at the brand’s current premises, as it will soon move to a new larger site on Portobello Road, in Notting Hill.
“Each year, the Director’s Cut project gives us the opportunity to flex our creative muscles, introducing fans to some slightly more unusual gins from the past,” said Feltham.
“To mark our fifth birthday and the start of an exciting new chapter in our history – the opening of ‘The Distillery’ – it seemed only fitting to pay homage to a momentous occasion in our beloved city’s past.”
The Distillery will span four floors and will also feature blending rooms, a Spanish style ‘Gintonic’ bar and restaurant, a traditional gin shop and specialist gin shop, and boutique guest rooms. Portobello Road’s The Ginstitute – a gin education and blending experience – will also relocate to the new site.
Portobello Road Gin’s Director’s Cut No.02 The Smoky Gin will be available to purchase from next month at an RRP of £25.00.
Ged Feltham digs for peat in Ireland