Personally curated and hand-crafted by Eden Mill’s expert senior distilling team, Distiller’s Choice is a collection of contemporary gin expressions which combine special techniques with premium botanical profiles. Each bottle in the collection has been handpicked by the lead distilling team based on their own personal flavour preferences and interests.
Discover each gin’s unique story from the Eden Mill distiller who crafted the recipe with patience and love.
A lightly spiced, creamy gin, Oak Old Tom Gin has been chosen by Eden Mill’s Head Distiller, Scott Ferguson. The first release of the collection combines Scott’s passion for classic gin distilling practices with his unrivalled experience building your favourite Eden Mill flavour profiles since 2012, when he was the third person to join the Eden Mill team!
White Wine Cask Gin has been rested for 15 months in a French White Burgundy Cask. Scott’s White Wine Cask-Aged Gin compliments his preference for citrusy, fruity gins, and botanicals: “Ageing this gin for 15 months in a White Burgundy Wine Cask has given it fresh tropical peach and apricot flavours, the perfect flavour complement to citrus-forward gin.”
Red Wine Cask Gin has been aged for 500 days and nights in an Italian Red Amarone Cask. Senior Distiller, Andrew enjoys experimenting with unique flavour profiles in gin including savoury, tart and spicy. Andrew chose the Amarone Red Wine Cask due to its full-bodied and rich nature combined with its underlying spice profiles.
The Red and White Wine Cask-Aged Gins both started out as Eden Mill Original Gin and were then aged in two different casks, imparting unique flavours in both gins due to the individual ageing process of each cask. Ultimately the cask ageing process has created two completely inimitable and one-of-a-kind liquids.
Scott continued: “With the Red and White Wine Cask Aged expressions, the gins were only extracted from their cask at the point we were confident the perfect flavour, colour and wine character had been added to the gin without extracting too many overpowering flavours from the wood of the cask itself.’