Warner Edwards releases new gin infused with honey

Warner edwards Botanical-Garden_Honeybee-Gin

Northamptonshire distillery Warner Edwards is creating a “buzz” with its new gin infused with honey.

Honeybee Gin is the second release in its limited-edition Botanical Garden range and balances 28 natural botanicals, making it the Falls Farm distillery’s most complex recipe to date. They include fresh root ginger, blue cornflower petals, hibiscus flowers and spices such as nutmeg and cinnamon.

Floral and zesty, the recipe was developed using natural and home-grown ingredients from the farm’s botanical garden and hedgerows in Harrington where the distillery is located. It is then infused with honey to create a long, lingering and gently sweet finish. It is bottled at 43% ABV.

Now available to the on-trade after an exclusive retail listing with Fortnum & Mason, it follows the first release in the Botanical Garden range, Melissa Lemon Balm Gin, and sits alongside the distillery’s core Harrington Dry Gin as well as Victoria’s Rhubarb Gin and Harrington Elderflower Gin.

Warner Edwards co-founder Tom Warner said: “It’s our most complicated recipe but the flavour is just incredible, and feedback from gin lovers and experts has been that it’s a real addition to the gin market.”

The launch is supported by a campaign in association with the Royal Horticultural Society (RHS). Each yellow bottle of Warner Edwards Botanical Garden Honeybee Gin comes with a packet of wildflower seeds to encourage the planting of bee-friendly gardens.

The partnership with the RHS will also include a series of new initiatives including the cultivation of a bee sanctuary within the heather garden of RHS Wisley.

Tom added: “We completely rely on the generosity of nature in producing our delicious gins – we have a dedicated beekeeper in Jonny Easter at Falls Farm as well as our own botanical garden – so doing our bit in raising awareness of the plight of the honeybee and encouraging the planting of wild flowers is authentic to our ethos.”

Tasting notes from Warner Edwards
Nose: A flourish of honeysuckle, camomile and orange blossom, followed by spicy notes of coriander and crisp aromas of citrus and pine.
Taste: A silky texture coats the tongue. There are initial flavours of woody pine, before a touch of cherry and fragrant blossom. A peak of pollen and pine honey follows, accompanied by a dash of biscuity spice, reminiscent of tiffin cookies.
Finish: A long and lingering finish with a slight, honeyed sweetness and hints of cedar and pine blossom.

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