Only the highest quality fruits from local farms in County Down are used at Copeland, ensuring they’re fresh when they arrive in the distillery. The rhubarb, blackberries and other botanicals are macerated in ethanol for 16-24 hours, then transferred to the pot of the 300L copper column still with additional fruit and botanicals. Then we begin distillation.
Once we’ve distilled the pure gin, we add water to bring it down to 37.5% ABV and rest it for two weeks before hand bottling and labelling.
This gin is perfect for tonic lovers or a fabulous addition to a glass of Prosecco.
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