Staffordshire Distillery

They say in life that everything happens for a reason…

My wife (Em) and I been together for over 16 years now. And when I told people we’d decided to get married, after 10 years of dating, I knew what some of them were thinking…he’s rushed it! But I think it’s important you go with your gut on these kind of things… 

On the night that Em and I met, I had just finished my evening shift at a local Italian restaurant I was working in. I was supposed to be meeting some friends in a bar after work, but tired and having a slight smell of Pizza lingering in my hair, I toyed with the idea of not going at all.  

Still, having forced myself to be sociable, I turned up to the bar and got myself the ‘one quiet drink’ I promised I’d have before making my swift exit. After a few minutes of making small talk with a lad I ‘kind of knew’ from school, I noticed that he was with a group of people including three girls who were obviously a little bit (…a lot) cooler than me and I found I wasn’t able to take my eyes off one girl in the group (don’t worry – it was Em!).  

So by now I’m on to my 4th or 5th drink, convincing myself that the next would be the one to build my courage to potentially say… ‘hello’. When out of the blue, I turn to see who’s tapping me on the shoulder and it’s the girl I had been staring at for the last 20 minutes. And to my surprise, she wasn’t seeking a restraining order, but rather striking up a conversation. I felt cool and terrified instantly. 

I remember Em asked me in a flirty manner whether she could have some of my beer. Now, being the ‘playa’ that I obviously am, I knew what my next move had to be. In a lot of cases this is where the boy offers to go to the bar and buy the girl a drink of her choice. Not me. I uttered the words of any true Casanova….’You can finish that if you like’. Text book. After exchanging phone numbers, and a cheeky kiss (OOOOO!)  the ‘Burton’ story began. 

From grounding her new car on a false curb on the way to Twycross Zoo, through to too many sleepless holidays that were overshadowed by the insects we shared our hotel rooms with, we’ve been through it all together. And to think, I nearly didn’t go to the bar that night! (I have to admit though that Pizza at home and an early night still sounds appealing).

So in the ‘Spirit’ of being thankful for a series of seemingly small and insignificant events that lead to life affirming happy coincidences, I’m led straight in to the opening of my latest gin review…

Imagine loving gin so much that you ‘accidentally’ move house next door to a gin distillery. Who would do such a thing?!… Yep. Guilt-eeey!

Ok, ok. I didn’t move directly ‘next door’ to a gin distillery. That really would have been a story! But it turns out that when we left our little Leeds based house in the t’North to return home to the Midlands as a family of three, I did move to within 1 village of Staffordshire Distillery. And in my books that means that they’re close enough to borrow a cup of sugar…or gin…from!

As anyone who has moved house knows, it’s important to get to know you’re neighbours. Especially when your neighbours house literally has gin on tap! So armed with a metaphorical and socially distanced basket of muffins, it was time to knock on the door of Staffordshire Distillery and get better acquainted.

I guess somethings just happen for a reason…

Staffordshire Distillery

Meet Rachel Evans, one part of the Staffordshire Distillery team. Wait…let me rephrase that. Meet Rachel Evans, THE Staffordshire Distillery team!

Photo Credit: Staffordshire Distillery

Rachel is the Distiller. The Owner. The Bottler. The Labeller. The Delivery Driver. The Finance Department. And, well, she’s the one woman maelstrom behind this Staffordshire based brand nestled in the beautiful rural heart of the country that I too am lucky enough to call home.

Rachel’s arrival at the role of ‘Master Distiller’ for her very own gin brand (among the many other job titles she possesses!) seems to be a natural, if not unavoidable, one. Having gained some distilling experience as part of her brewing diploma at Heriot-Watt University, where she studied for 5 years, Rachel has always worked in the drinks trade. Indeed, she previously spent a good 15 years working for ‘Mitchells & Butlers’ where she developed a passion for her ‘first love’ beer. Combine this with the fact that in her other job (yes – her other job!), Evans also works as a registered Food Auditor and Mentor, and is a member of the Institute of Food Science and Technology, and it was the perfect melting pot for this juniper plan to hatch!

During a socially distanced catch up, Evans went on to explain to me that, “as part of my other job I support producers in best practice, so it just seemed fitting that I would ‘put my money where my mouth is’ so to speak…it’s all very well me preaching what producers should be doing without me actually walking in their shoes. So if anything it makes me a better auditor and mentor.”

Photo Credit: Staffordshire Distillery

So in 2018, plans were put in to action as Rachel prepared to start walking in other people’s shoes (not literally. That would be weird). But, as seems to be the trend with the Staffordshire Distillery story, no shortcuts or easy routes were taken! Buying a ready made premises would have been too simple. No, if Rachel was to build a brand from the ground up, she’d first need to build a distillery…also from the ground up! Whilst continuing in her day job, she set about having an outbuilding on a farm – just a shell of open brick work – transformed. It would be a full 12 months before she would be the proud owner of a home suitable for her new venture, based at Overfields Farm in Cotton in the Elms (near Lichfield).

Photo Credit: Staffordshire Distillery

Staffordshire Distillery officially launched in December 2019, though in retrospect Evans reminisces on a tricky start; “it was completely the wrong time (to launch) as businesses were too busy to speak to me and my website launched in January so I kind of missed the Christmas trade – good start ey??”. Still, what else could possibly go wrong as the clock ticked over in to the new hope of a bright 2020?…oh. Wait.

Still, Staffordshire Distilleries arrival was greeted by the locals with enthusiasm and warmth, securing a loyal customer base and a perfect sounding board for future ideas.

And it’s just as well really, because ideas are one thing that our intrepid distiller is not short of! For a brand that only started producing in earnest at the back end of 2019, Evans has already established a fairly substantial core range of five gins – let me tell you, that’s some going! Where some brands may start small, opting to build up the range of flavours over a longer period, Rachel decided to take Staffordshire Distillery in a different direction. Her reasoning? “I cant seem to sit still can I?”. But where others restlessness might manifest itself in mischief, Rachel turns to the Still. She goes on to explain that “as I was chatting to people in the village, ideas popped into my head and I wanted to have a gin to suit everyone.”

And I’d have to agree, that it seems like most people are indeed covered! So far, it has resulted in the creation of the Uisge London Dry Gin (pronounced ‘ooosh-ka’ from the Scottish Gaelic ‘Uisge – Beatha’ meaning ‘Water of Life’), Distilled Lemon Gin, Orange and Cinnamon Gin, Rhubarb and Ginger Gin and Forest Fruits Gin! Phew.

There’s something in the water…

But that said, this is a brand that is routed to an ethos of ‘quality first’. This isn’t purely a case of ‘more is better’. Even the water used has to be to Rachel’s exacting standards, shipped in from Scotland. And whilst that may seem odd for a gin brand rooted in the landlocked Midlands, this is no ordinary water…

Having lived in Scotland for over 10 years, Evans was inspired by a water spring in the Cairngorms, where the water is blessed by monks and takes 50 years to get to the surface. It’s said that Queen Victoria even used to bathe in the waters, whose unique mineral content also has benefits in the distillation process! So if it’s good enough for Queen Vic, it seems good enough for gin! Moreover, Evans stresses the importance of the water to the flavour profile of the end product; “No other water makes my gin taste like this. If I can’t have the distillery in Scotland, the Scottish water will have to come to me.”

In an increasingly saturated market, Rachel was keen to make her gins appealing and accessible to people who may be overwhelmed by the options available on the shelves or may perhaps be new to gin altogether.

Photo Credit: Staffordshire Distillery

With a little help from ‘Nancy’, the Still named after Rachel’s Grandmother, all of the Staffordshire Distillery gins begin life using the vapour infused Uisge London Dry base, which takes a carefully considered classic mix of juniper, coriander seed, lemon and orange fruits, cassia, with a few surprising additions of rowan berry and elderberry (plus a few secrets for extra intrigue!). The personality is then added by the individual fruit accents; “a lot of the production can the stay the same, just the ingredients change.”

Photo Credit: Staffordshire Distillery

But having such an impressive lineup doesn’t just happen overnight you know! When I quizzed Rachel to get a feel for how many attempts it had taken to get her recipes ‘just right’, a none committal “…lets just say loads” is a humorous acknowledgment of the steep learning curve that she has climbed (and continues to climb) when it comes to working with different fruits; “the steeping of the fruits and skins imparts different aromatics that come through so differently during distillation, it really is a blend of science and art when it comes to distilling”.

It should be noted that the fruits are all hand peeled by Rachel herself, who admits that ‘tricky oranges’ have been the source of tears on more than one occasion! Best add ‘Head Peeler’ to the CV too then!

A local gin for local (and none local) people…

The importance of locality and provenance in the ingredients used also plays an important part in the creative process. Evans explains that “the craft is very mindful of locally sourcing where possible. Everyone, including myself, loves a local element to what they’re buying. It’s part of the community spirit that binds us in the ‘support local’ ethos”.

Case and point? When making her rhubarb gin, Rachel wasn’t submitting an online order – she was raiding her Grandad’s garden! (Note to reader: I’m assured he was fully aware of this…). And when the crop from her Grandad became insufficient to meet demand, it was the loyal Staffordshire Distillery customer base that stepped forwards to supply their homegrown rhubarb, helping to support the growth of their local brand (then sample the literal fruit of their labour!). It’s stories like this that really help set Staffordshire Distillery a part, putting the community spirit at the heart of their…well, Spirit!

Message in (on) a Bottle

Rachel dates and labels every single bottle that leaves the distillery by hand, with the same level of care and precision given to each.

And in looking at the bottles themselves, there is an admirable ‘no gimmicks’ approach that has been taken to the design, instead offering a classic and refined look. But where in the past I have been quick to highlight the ‘dangers’ of not having a USP when it comes to the look & feel of the end package, I do feel that these bottles still stand out and catch your attention. There’s something quite regal to the aesthetics; the labels carry the Staffordshire coat of arms, with a gold trim providing a sophisticated feel. The subtlety and simplicity also help to translate the locality of the gin, which feels warming and carries a definite charm.

I couldn’t help but raise a satisfied smile at the ‘mini me’ design of the 50ml sample bottles, which are almost exact replicas of their bigger brothers and sisters (but in miniature form). They are, as my wife described them, ‘very cute’.

Staffordshire Distillery Gin to taste

So then on to the the proof of the pudding! Well…gin! With five little samples of goodness in front of me, where should I start I pondered?! I opted for the simple answer; the beginning!

Given that the Uisge London Dry is the base used to create all of its siblings in the range, it felt like a sensible place to get a grounding and a real feel for the gins DNA.

I was going in, with my mini cocktail serves at the ready…

Uisge London Dry Gin

‘Made using a blend of botanicals such as cassia, hibiscus, rowan berries with citrus fruits and cinnamon, giving a delicate, refreshing and smooth tasting gin.’

On nosing, the first thing I am struck by is just how smooth the vapours are. I am greeted by a creaminess that seems to deliver notes of vanilla, that at times stretch to remind me of both eucalyptus and chamomile. Not that the gin counts these ingredients within its botanicals, but it’s a character that I pick up from other gins that I’ve previously tried and enjoyed.

There is a sensation of fresh cut grass that cuts through the spirit, suggesting spring time hedgerow and greenery, adding a liveliness to the nose. It’s the doorway to discovering the citrus element of the Uisge profile, with the pithy zesting of lemon peel and hints of grapefruit bitterness rising from the glass. The inclusion of the complementary tang of hibiscus is an inspired move that helps to heighten the citrus profile.

There is a definite sweetness to the aroma, carrying a dusting of cinnamon that tickles the nostrils. It leads me to weirdly pick out dank, rich, biscuit notes. It’s difficult to describe (there’s certainly no biscuits in there…) but delicious to encounter nonetheless!

To taste, and wow! The citrus is far more prevalent than the nose would have had you expect. Sweet oranges and lemons grab the taste buds immediately, with a kick of hibiscus, bringing with them a refreshing zing and vibrancy that gives a slight numbing sensation (in a very good way!). There are hints of red berry, flowing from the rowan berries, but it’s subtle; the hit is there, but I find it to be more of a supporting act, rather than an upfront jamminess.

Whilst the cinnamon brings that dusting of sweetness, there is a prominent level of spicing to the gin that brings a satisfying warmth, from the tip of the tongue down to your stomach. At 42%, it’s a respectable ABV that acts it’s age, providing a grown up level of heat that never attempts to overwhelm the senses.

With a splash of water added to tone down the booze, I find that the orange steps forwards, with the rowan berry tartness becomes a little brighter.

Pleasingly, there’s a light blue haze of juniper that lingers throughout. I don’t get a dominating juniper forward profile here, and we’re not in to ‘a mouthful of pine cone’ proportions. But it’s still delicately evident on each sip, grounding you in classic foundations. That said, where the nose and mouth combine, I still find myself enjoying those creamy vanilla and biscuit notes on each sip. Weird huh!

For me, we’re straight in to a G&T serve with the Uisge. It demands a fistful of ice and an ice cold light tonic, allowing its ‘classic with a twist’ personality to be enjoyed in the longer serve. The tonic really brings the juniper to life, pulling beautiful pine notes forwards on a bed of soft orange, lemon citrus and suggestions of greenery. It’s unashamedly and wonderfully classic. Whilst a slice of lime is the suggested serve, I would likely opt for an orange wheel or peel to highlight those soft citrus notes. Though attention should also be paid to the classic ‘ice n’ slice’ option of lemon for the same reason.

It’s a unique and intriguing introduction to the range…

Distilled Lemon Gin

‘The London Dry recipe is tweaked to include the steeping of fresh lemon zest in the still for 2 days, before being distilled through copper and a blend of herbs such as Lemon Verbena, Lemon Thyme, Sweet Clover’.

Now. For those who know me, you’ll know that I’m a sucker for citrus and/or juniper forward gins. And on the nose, there’s no denying that the two days of steeping the lemon zests has helped to provide a very citrus forward and zippy introduction. There’s also something very pleasing on the eye from the natural cloudy lemon hue that’s left behind in the liquid. A strong start!

There’s a sense of familiarity from the London Dry base, with the calming and mellow notes of vanilla, cinnamon and juniper anchoring the spirit – it’s like recognising an old friend, in fancy new clothes.

There are so many points of interest here, vying for your noses attention. The sweet, candid nature of the lemon has a vibrancy that, at times, hints at the sour nature of the fruit. There’s nothing artificial or synthetic here – the rich, zesty oils are so vivid that you could be mistaken for seeking out the lemon rind floating in your glass! But I also enjoy the herbal notes of both the lemon thyme and lemon verbena, brining menthol vibes of greenery that seem to open the senses to the other aromas.

If you’re going to write ‘lemon’ on the bottle, then the gin had better taste of lemon. Is that what you’re going to get here? You bet it is!

To taste, and I am reminded of lemon sherbet boiled sweets! There is an initial lemon juice spike on the front of the tongue, giving a sweet tang. This is quickly replaced by a warming and herbal finish across the palate. To close, and there is a dry heat from the neat gin that helps to trick the mind in to feeling the ‘fizz’ of that sherbet. It’s everything you’d want when trying to showcase lemon! And the whole experience is only made better by the rich and oily mouth feel, with the essence of those hand peeled lemon skins carried with skilful aplomb.

The gin packs a punch that I hadn’t been expecting, but it’s most welcome! For a 40% ABV, it’s got a delightful longevity – there’s a satisfying warmth that lingers on the back of the throat for days.

There’s a great balance here between citrus zip, gentle sweet spicing and herbaceousness – even better appreciated with a splash of water. Whilst there is an obvious level of sweetness from the lemons and base gin, the herbal nature of the botanicals also add a savoury edge that open up a wealth of possibilities on the serve.

Yes, this gin would be MORE THAN at home in a G&T. I would even be edging in to dual garnish zones here, with a slice of fresh lemon and a sprig of something green to play on both angles of this cleverly design gin. But for my money, this gin demands its place in a dry Martini!

Served with Cocchi Americano Bianco, the stone fruits and syrup like sweetness of the vermouth work in perfect harmony with the sharper herbal citrus profile of the gin. I would usually always opt for a citrus forward gin for my Martinis, and this ticks every box. It is utterly delicious. So much so, that even my ‘none Martini drinking’ wife liked it! Surely the sign of a well executed spirit.

Orange & Cinnamon Gin

‘Fresh orange zest is steeped for two days before being distilled through a blend of botanicals such as Juniper, Cassia, Orange Blossom and Cinnamon Bark’.

Before I talk about nosing the gin, let’s talk about just opening the bottle! As soon as the cap is removed I am greeted by huge aromas of bitter orange and a plumes of sweet aromatic spice! No messing about with this one then…

Having been steeped for 2 days before distilling, the orange peels play a starring role, giving generous lashings of pithy and resinous character. The orange notes are deep and dark – they carry a burnt bitterness, rather than having a candied or overly fruited sweetness.

The spicing is bold & brash, like walking past a Marrakesh market stall. The use of both cassia and cinnamon bark seem to amp up the aromatic profile to 11! Despite this, the juniper seems to stand taller on the nose – it’s impressively against the odds, given such confident leading contributors.

On the tasting and whawha-we-wha! The neat gin is so much sweeter to taste than I had anticipated. And it’s much to its credit!

The orange, whilst still retaining the bitter back notes, transcends in to sweeter and more classically citrus territory but with a slightly candied edge. You get a real sense of the raw ingredient, as if you could look down in to the glass to find segments of fruit and fresh peels floating in the spirit.

The cinnamon is a resounding success, and balances perfectly with the orange. It is as large to taste as the nose suggests, but never once threatens to overstep the mark. In having used a base of the London Dry, the rowan berries and hibiscus combine with the orange and cinnamon to give suggestions of boozey currants. It comes together to deliver an almost festive sipper that is perfect for these colder winter nights.

I’ll admit to not really knowing what to expect from the ‘Orange & Cinnamon’ gin and whether it would be for me. Long story short… it is! Whilst you’ll never catch me turning this down as a G&T, we really are talking about a Negroni serve here! Lean in close, because you’re going to want to hear (then drink) this…

The gin itself is delicious and more than able to stand up for itself against the heavy hitting bitters and vermouth (in this case Victory London Bitters & Antica Formula).

The Jekyll & Hyde nature of the orange, that delivers pithy burnt orange bitterness and candied fruit sweetness in equal measure, really elevate the citrus orange nature of the cocktail. Whilst the cinnamon spicing brings an aromatic edge to the short serve classic.

Those boozey currant vibes from the neat tasting carry over in to the Negroni, bringing a tinge of festive romance, for those not yet willing to let Christmas go! But at the very least it’s perfect to warm the cockles on a chilly winters evening.

Bold. Punchy. Indulgent. Brilliant.

Rhubarb & Ginger Gin

‘The London Dry recipe is mixed with fresh local rhubarb (grown by Rachel’s Grandad) and ginger, left to infuse for 24 hours. No added sugar and all natural flavours’.

On the nose, you’re greeted by the sweet and citrus bite of fresh rhubarb, so vivid you can almost feel the ‘stingy bits’ getting stuck in your teeth! There’s a real stewed fruit vibe, with the flavours evoking images of the fruit boiling in the pot in readiness for making a crumble.

The ginger is fresh and retains its raw power, almost transporting you to the chopping board. It gives the aroma a sense of assured warmth and light spice, balancing the sweetness of the rhubarb beautifully.

I don’t pick out too many other notes on the nosing, and the juniper takes a big step back. But then again, what do you want?! It’s a rhubarb and ginger gin that more than hits the brief on first inspection!

To taste, and be in no doubt about it; this is a PROPER gin! Naming no names, but I have tried ‘Rhubarb & Ginger’ gins that amp up the sweetness to sugar inducing coma levels that almost bridge the boarder between gin and liqueur. That’s not the case here. The London Dry base delivers the classic sensibilities you’d want from a gin; there’s a warming spice, the heat of booze, and a hint of the flagship Uisge citrus and delicate herbaceousness.

But the obvious flavour profile here is stated on the tin. Well…bottle. It is unmistakably rhubarb and ginger. And what I love here is that there is not a hint of synthetic gimmickery. Much like the nosing, the rhubarb is deliciously stewed and sweet – you can almost picture it being foraged from Rachel’s Grandad’s garden and then cooking on the stove. The ginger is bold and warming, whilst remaining balanced and recognising the importance of restraint. It’s rounded off with beautiful notes of that creamy vanilla which, for a moment, could kid you in to tasting rhubarb crumble & custard! And who the heck doesn’t like rhubarb crumble & custard?! Exactly.

It’s a delight. We all know that rhubard & ginger is a match made in heaven, and this is no different. But for a flavour that it is all too easy to get wrong by losing perspective and toppling over in to an overly sweetened sugar fest, this is an example of how it can be done very, very well.

My serve for rhubard flavoured gins remains, as always, alongside a ginger beer or ginger ale to be enjoyed as a longer cocktail. Pour yourself a glass and tell me I’m wrong…

Forest Fruit Gin

‘Berries and fruits, foraged when in season at Overfields Farm, are macerated in the still overnight, and blended with raspberries, blackcurrants and blackberries’.

On the nose, a fruited perfume of fresh black currants and raspberries can’t help but grab your attention, with a delicious cooked fruit jamminess rising from the glass. The neat gin carries an air of sweetness, and a heavy hitting fruit punch – it takes me back to childhood memories of Ribeana or Robinson’s squash (and I mean that in a good way!). To pack in such a strong sense of flavour that can transport the mind is an impressive start.

But there’s more here than just the namesake ‘forest fruits’. There’s still a good hit of those flagship citrus notes, with whispers of soft and floral herbal goodness. It creates a real winter woodland feel, and acts as a celebration of the local hedgerow.

To taste, and the neat gin definitely sets up camp in the raspberry patch! You’re not left picking metaphorical seeds from your teeth, but it is undeniably raspberry led. Crushed blackberries and black currants combine beautifully, certainly helping to achieve the gins namesake profile.

I also found myself really enjoying the citrus character retained from the London Dry base, with the lemon in particular working well to complement those plump red berries and elevating them to loftier heights.

What really caught me here is the mouthfeel. It is so silky smooth, whilst still delivering an assured dry and warming finish, that I could well see arguments for this being described as a sipping gin.

In reality, neat gin won’t be a serve for the masses (a shame, but a fact none the less). But fear not, as the character of the gin opens up a wealth of possibilities! This is a prime candidate to use as the base to a bramble for sure (though I didn’t have the ingredients to hand to deliver a miniature tasting version for the pictures). Nevertheless, as a gin & tonic this is always going to win over the crowd – the tonic seems to elongate the luscious fruited profile. It even seems to bring in new characters to the mix, with a deeper sense of cooked blueberries appearing across the palate. Consideration should be given to a lime garnish to add a spike of citrus kick to the darker red berries.

And for those of you feeling a little more indulgent, I can well see this gin being a perfect bed partner for a glass of fizz! We’re not in to the realms of gin liqueur here, and the spirit thankfully retains a more classic dry feel, but the sweeter nature of the flavour profile will lend itself to the fancier beverage.

Staffordshire Distillery; My pick of the bunch

I must confess that, prior to sampling, I had concerns that the breadth of the range was too wide for me to be able to enjoy all of the flavours. Indeed, I highly suspected that some of the range wouldn’t be for me – particularly as flavoured gins aren’t usually my bag. Instead, I was pleasantly surprised to find that each gin has a personality and flavour profile that has been carefully considered and balanced. I can honestly say that I enjoyed all of the expressions, with each undoubtedly having their time and place for me to want to return to them.

What really impressed me the most across the whole range was just how much flavour Rachel has managed to pack in to each, without ever compromising or veering away from them being ‘proper gins’ with that solid Uisge core at their very foundation.

Picking a favourite is like being asked to pick you’re favourite child. Could you do it? Of course you could. So for my money, I’d have to pick out the ‘Orange & Cinnamon Gin’ for special plaudits, not least of all because of its killer Negroni credentials!

That said, my citrus loving sensibilities also have to lean towards the ‘Distilled Lemon Gin’, where I could see myself never getting tired or pouring those dry Martinis.

Staffordshire Distillery; A glance towards the future

So what’s next for Rachel and Staffordshire Distillery? One thing you can be assured of is that slowing down is not on the agenda – it’s not even close!

Whilst a ‘Distilled Lime Gin’ may be in the pipeline, subject to some further R&D and finding a willing peeler (any volunteers?!), there is even potential to take steps in to wider categories; “a few of my mates are vodka drinkers (not judging) so I may dip into another category. Plus rum is having a good presence at the minute…I have made whisky previously so perhaps….”.

But for me, and perhaps most exciting of all, was the brands recent announcement on social media;

‘Delighted to announce we have just bought our first ever oak Bourbon Cask from a very refined cooperage….good things to come this year’

If this spells the beginnings of a barrel aged gin to add to the already stirling lineup then rest assured you are going to have one very happy local blogger on your hands! I mean, just imagine the Negronis…Expect to see my face print pressed up against the windows very soon! (that reads as creepier than was intended…).

Now I’ve just got to see how much influence I can exert to pushing Rachel for a Navy Strength edition…but surely that’s when good neighbours become good friends?…

Contact us

With huge thanks to Rachel Evans for her time and for generously gifting the samples of the Staffordshire Distillery gin range for this review!

And keep your eyes peeled for an accompanying ‘Meet the Distiller’ follow up piece, when I (virtually) met Rachel to chat all things gin!

Be sure to follow the exciting journey over on Social Media and on the website for the latest news and goings on. You can bet there’s a lot more to come from this energetic brand;

Instagram: @staffsdistil

Facebook: The Staffordshire Distillery

Twitter: @StaffsDistil


And don’t forget to stop by @theginshelf across all social media platforms for more blogs & event updates. Stop by, say ‘Hi’ & chat gin!

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