Foxhole launches gin made from surplus table grapes

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English distiller Foxhole Spirits has used surplus table grapes to create a new premium gin called Hyke.

Partnering with Richard Hochfeld, one of the UK’s biggest fruit importers, Foxhole Spirts has taken the equivalent of 1.4 million punnets of internationally-sourced table grapes that can’t be sold – and turned the produce into a grape spirit that forms the base of Hyke Gin.

Hyke contains a blend of botanicals inspired by the grapes’ African and South American origins, including coriander, myrrh and rooibos.

The new gin is said to have “rich, sweet citrus characters”, a “velvet texture” and “complex aromatics.”

Three signature serves have been developed by Jamie Jones, director of drinks at Scotch + Limon, to showcase the gin: the Hyke G&T, Hyke Spritz (see recipe below) and Hyke Martini.

James Oag-Cooper, MD and co-founder of Foxhole Spirits, said: “We knew that there was something special that could and ‘should’ be done with this quality by-product, so we applied our expertise and craftsmanship to the challenge.

“The result is a totally unique product which tastes exceptionally delicious, is beautifully presented, sustainably conscious and yet still affordable.”

Traditional African fabrics inspire the geometric label design on the bottle – a further nod to the origin of the table grapes used to make the gin.

In addition, every element of the bottle is made from recyclable material, with each detail of the process and materials considered, and the environmental impact reduced where possible.

Hyke, which launched on Global Recycling Day on 18 March, is available to the on-trade through Highball Brands, Foxhole Spirits’ exclusive UK distribution partner.

Hyke Spritz
35ml Hyke Gin
20ml Rhubarb & ginger cordial
Sparkling rose wine
Soda water
Lemon
Fresh thyme
Shake the gin and cordial with ice, then top with sparkling rose wine and soda water. Serve in a copa glass and garnish with a lemon twist and sprig of fresh thyme.

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