Cotswolds Dry Gin started life as a possible 150 botanicals in a small lab above what is now the Cotswolds Distillery shop. Three distillers worked on individual distillates to work out how the botanicals might behave in the final recipe, and then put together in different recipes.
These were whittled down to 12 finalist recipes, then three. The final recipe was decided upon by a panel of Spirits experts and contains juniper, coriander, angelica root, lavender, bay leaf, grapefruit, lime, cardamom and black pepper.
The botanicals are macerated in a neutral grain Spirit before distillation takes place in the 500-liter copper pot still. The hearts of the cut is taken (at about 80% ABV) before being cut to bottling strength with water.
Founder of the Costwolds Distillery, Dan Szor, is a native New Yorker who fell in love with the Cotswolds when visiting with family. After working for the majority of his life in finances, Szor was keen to do something different, and coincidentally, his interest in Whisky and distilling began to grow.
He’d followed the growth of Whisky in Scotland since the start of the millennium, and after speaking with several master distillers for guidance, he decided he wanted to swap hedge funds for hedge rows in the countryside. Szor and his family purchased a farm in the Cotswolds, and he enrolled on a distilling course to learn how to make Whisky.
While that was maturing, he turned his head to Gin. The recipe was developed by Szor, his wife, and three distillers in a small lab above their shop. Today, the company’s Spirits line-up includes a number of Gins, Sherry, Absinthe, Liqueurs, and of course their single malt Whisky.