London Distillery Company’s Matt McGivern and Dylan Bell have launched a range of spirits that are “not restrained by category restrictions” under the Rebel Rabbet brand.
The new range, titled Rebel Exile Spirits (RES) comprises two expressions, which have been created in partnership with London brewery Anspach & Hobday.
Saison Yeast is used to ferment a 103-year-old Irish Mash bill, which is then triple distilled into new make spirit.
Oats, special B, extra pale maris otter and rye combine to create “a creamy, fruity and bold wash”.
The first spirit, RES1: The Holy Trinity, is a fusion of brewing, whisky distilling and gin rectification. Triple distilled new make spirit is rectified with botanicals such as quince, vanilla, pink pepper, cassia bark, coriander seed and liquorice.
RES2: Misconception is the result of Matt & Dylan’s curiosity into how cask ageing would impact the new make whisky. The spirit is aged for three months in bourbon barrels that previously contained triple sec.
A new spirit is set to be released every month. Each will be non classified and by the end of 2019 there will be 13 RES’ in the series.
When the series is complete, they will be auctioning the whole collection and donating the money to a chosen charity.
Co-founder Dylan said: “The most important factors were pushing our spirit ideas as far as we could take them and building our spirits from the grain up. That’s why collaborating with local brewers, designers and producers was vital in the development of the RES series.
“We want to revive forgotten spirits and recipes in the most authentic way possible but also not take ourselves too seriously”.
Rebel Rabbet will be distilled over an eight to ten-part series, with the remaining batches at the early development or ideation stage.
Both expressions can be purchased at www.rebelrabbet.com.