Not yet available to the public, Williams Chase will launch their Williams apple gin at Towards a Fluid State.  A gin that is the first of its kind at a festival which is the first of its kind.

Chase use organic apples from their Herefordshire farm. They even go as far as to feed the spent mash to the cattle after fermentation and they use water (de-mineralised) drawn from a hole underneath their apple orchard.

This special spirit is distilled 5 times through their 70 foot column still with 42 bubble plates by Distiller Jamie Baxter. Rejecting the industrial scale strippers used by many large distillers Chase Distillery use a unique hand-crafted copper batch pot to produce their vodka and gin. Although this makes for a laborious process, it allows total control of the process, from seed to bottle and farm to bar.

Less than two years old, Chase Distillery has already launched a range of highly innovative spirits, ciders and liqueurs. And it is exactly that kind of boundary-pushing behaviour that makes it such a natural fit.

Try this and other hard-to-get elixirs at Towards a Fluid State on 05 December.

http://www.chasedistillery.co.uk/

Hayman’s are the longest serving family owned gin distiller in England today. Their origins date back to the 1800s when James Burrough, the great grandfather of Christopher Hayman created Beefeater Gin.

Hayman’s Old Tom Gin is produced from an original Old Tom Gin recipe from the family archives. Old Tom Gin is a botanically-intensive and lightly sweetened style of gin that consequently delivers a balanced and mild undertone which results in a subtle and distinctive gin experience.

Experience the rich and ruin that Gin can bring on 05 December at Towards a Fluid State.

http://www.haymansgin.com/