We joined William Lowe MW, Master Distiller and Co-Founder of Cambridge Distillery, for an evening of gin education and entertainment. We heard how they started with building a distillery in a living room and grew to become recognised for making the most innovative spirits in the world.
Their Watenshi gin has the most extraordinary intense and complex fruit, floral and savoury aromas and flavours. It is made from the “angel’s share” of their Japanese gin, that portion normally lost to evaporation, but captured by their unique distillation process. It yields just 15ml per distillation, and costs £2000 per bottle. There is a waiting list. They make Anty gin from, yes, ants (as well as juniper, wild wood avens and nettles). You might be relieved to know they also make Cambridge Dry Gin using botanicals grown in and around the Cambridge home of co-founders William and Lucy Lowe; who were inspired by walks through the meadows surrounding Cambridge to create gins that captured the taste of the English seasons.
Over Zoom we had a tutored tasting of Cambridge Dry Gin, Elderflower Gin Liqueur and Curator’s Gin (a collaboration with Cambridge University Botanic Garden).