With the first volume of their book-inspired gin range done, Katherine and Chris just needed to name their distillery. In the end, they took inspiration from their local pub. As residents of an idyllic Surrey village, the couple had spent a lot of time there as their family grew, including many a Christmas with a mince pie and a pint. They couldn’t help but take in the local lore. In line with gins of the 18 th century just 10 carefully selected botanicals are used (juniper, angelica, orris root, liquorice, cubeb berries, lemon peel, elderflower, caraway, cardamom and coriander). Copperfield lends itself wonderfully to classic martinis as the gin’s delicate floral notes blend well with aromatic vermouths. The ‘perfect serve’ (the best possible way of lengthening the drink, simply and consistently, whether in a bar or at home) Copperfield London Dry Gin Volume Two is juniper-led and exceptionally smooth with fragrant floral notes and subtle hints of spice. Botanicals include Pink Peppercorns, Cubeb Berries, Rose Petals, Hibiscus, Elderflower and Lavender.

It has been developed Copperfield as a ‘sipping gin’ that can be enjoyed unmixed over ice but which also marries well with selected premium tonics. A special thistle shaped glass has been selected to enhance the olfactory experience. It is based on a vintage design. The Surrey Copper Distillery is teaming up with AFC Energy, a provider of hydrogen power generation technologies, to produce a low-emission craft gin. To cook the pudding, steam for 6 hours, topping up the water occasionally, or place in a slow cooker, pour hot water halfway up the side of the basin and cook on high for 8 1/2 hrs. Leave the pudding to cool. To reheat, steam in a pan for 1 hour. You can microwave for 10 mins on medium power, first remove foil and parchment then cover with cling film, but steaming gives a better result. Cover the pudding with a pleated sheet of buttered parchment, then a pleated sheet of oil, and tie firmly around the rim with string. The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates!The Copperfield gin is being distilled using power provided by an AFC Energy H-Power Tower which can produce electricity from hydrogen; by combining hydrogen with oxygen from the air the fuel cell produces energy and pure water. Fill the basin one-third full with the pudding mix, then pop the orange into it. Add the rest of the pudding mix around and on top of the orange and smooth over. A modern example of a classic, dry gin, Dartmouth Gin burst onto the scene 18 months ago – and has been scooping up industry awards left, right and centre ever since.

To make each batch, they combine their brilliant Hills & Harbour gin with a full wheelbarrow of smoked pineapple and burnt oranges to create a 40% ABV sweet spirit that can be turned bitter, balanced or sweet simply by adding tonic, soda or lemonade respectively. Juniper rich, lightly floral with woody spice Copperfield London Dry Gin is round and smooth with good complexity and length. As Chris explains, “The pub has a lot of history, and is said to be where, centuries ago, a local police officer arrested a gang of regulars who also happened to be sheep rustlers. He became known as ‘The Surrey Copper’ and it just seemed to fit with the rest of our thinking.” The partnership between the two companies in creating this unique gin is said to showcase the exciting innovation happening across Britain, as well as highlighting how hydrogen could support the decarbonisation of many of the UK’s gin distilleries.A measure of Copperfield London Dry Gin poured over ice, add a premium tonic water and garnish with fresh lemon peel and a single mint leaf Remove the orange from the saucepan and save 250ml of the cooking liquid. Add the sugar and stir until dissolved. Chris and Katherine are avid collectors of rare and antiquarian books. Surrey Copper Distillery is inspired by literature, and Cooper’s book was the first manual to the art of distillation and remains an important reference work to this day. Kensington Dry Gin – it’s got a ring to it. But it’s not to be confused with all the other London dry gins out there. George is a self-taught distiller and didn’t have access to the typical recommendations when creating the recipe. As such, it’s not so much a typical gin with a few botanical adaptations, but the result of proper ‘trial and error’ distilling. Copperfield vol. 1, their flagship gin, is a supremely high-quality spirit – rich with juniper and exceptionally smooth. It is handcrafted in small batches in a traditional copper pot, and its botanicals (Orris Root, Angelica, Liquorice, Coriander, Lemon Peel) are straight from the 1757 edition of the original distilling book, ‘The Complete Distiller’ – about as traditional as it’s possible to get. Katherine stumbled across this original recipe when building her distilling library, and resurrected it. You can even see the original 18th century scribbles on the inside of the bottle label.