Wicked Wolf is consistently in our top 10 best sellers list. We know it’s a tasty drop but our inquisitiveness has got the better of us and we had to find out what makes this gin different.
Wicked Wolf is distilled on Dartmoor by husband and wife team Pat Patal and Julie Heap in their converted 19th century Methodist chapel. Pat and Julie were keen to create a gin using Asian flavours to make it stand out from other gins. It has complex layers of citrus and pepper notes finely blended with the flowers of juniper and coriander. Hibiscus, lemongrass and kaffir lime leaves are also blended with these more traditional flavours to create a traditional flavoured gin with a ‘contemporary yet restrained character.’
In total, 11 botanicals are individually distilled and then expertly blended. Yes, that means the gin is distilled 11 times! As Pat explains, “ You’ll get puritans who will say you need to put (all the botanicals) in toether and get your gin out the other end but then on the flip side of that, whether you steep your botanical, or if you don’t steep it and let it boil, each botanical has its own boiling point, a certain point when that flavour is going to come out, and they all vary.... By doing it this way we are catching all this flavour, the biggest gamut of flavour you can get. That’s why it’s quite a robust gin.”
We like to serve with ice, a quality Indian tonic, a sprig of thyme and lime. Neat, it also makes a delicious sipping gin.
Success! Feel free to
or head to your