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https://yorkdistillery.co.uk/gin-tasting/ ## Hotspot ### Text HotspotPanoramaOverlayTextImage_A07928E8_8D5F_0EA7_4191_1A0CD2181700.text = \ Make your \ own gin HotspotPanoramaOverlayTextImage_C1166466_DDEC_ADA4_41DF_A465318C9C48.text = Angelica HotspotPanoramaOverlayTextImage_2023A984_2F7A_DD35_41B1_29FF486B4A30.text = Click to enquire HotspotPanoramaOverlayTextImage_CB04A9E7_DD6C_E6A4_41EB_6EE00BD26C87.text = Click to learn about Gin Distilling HotspotPanoramaOverlayTextImage_E84B174E_DF2C_ABE5_41E7_5F89D2EE5863.text = Click to meet Inigo HotspotPanoramaOverlayTextImage_AE9EFC12_8D35_056B_41D0_155DBF41534D.text = Cocktail classes HotspotPanoramaOverlayTextImage_FC6BAF38_DD74_9BAC_41E1_6B042ED78B47.text = Earl Grey Tea \ HotspotPanoramaOverlayTextImage_AA2F30D5_8DF7_1EE9_4184_200F31442826.text = Gin tasting HotspotPanoramaOverlayTextImage_DAA1DB8D_CF14_BAB2_41D1_5AB235D3748D.text = Grains of Paradise HotspotPanoramaOverlayTextImage_C773B664_DD34_6DA5_41D7_C2E620D38B77.text = Hibiscus 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hire HotspotPanoramaOverlayArea_BEC6725A_9A00_3130_41CD_FC14670C8F11.toolTip = Click to go to bar view panorama HotspotPanoramaOverlayArea_B28ACC28_A44D_F92B_41DB_D51B120828EB.toolTip = Click to go to bar view panorama HotspotPanoramaOverlayArea_BA166478_9A00_31F0_41DE_240438C94ECD.toolTip = Click to go to bar view panorama HotspotPanoramaOverlayArea_F2FBBC2E_EB9A_CFDF_41E1_14311B40C8E9.toolTip = Click to go to botanicals view panorama HotspotPanoramaOverlayArea_A8FB9EA4_8DDF_02AF_41CD_1CA2E88DACB3.toolTip = Click to go to botanicals view panorama HotspotPanoramaOverlayArea_8733ED22_8B7F_07AB_41D9_C1A0F4A73168.toolTip = Click to go to botanicals view panorama HotspotPanoramaOverlayArea_AFAB34FE_8DED_069A_41E0_6142B9E7993A.toolTip = Click to go to cocktail view panorama HotspotPanoramaOverlayArea_B77B822F_8D35_1DB9_41E1_E18333DC466F.toolTip = Click to go to cocktail view panorama HotspotPanoramaOverlayArea_B6D49CFC_8DD5_069F_41CB_895BC4A51B32.toolTip = Click to go to distillery view panorama HotspotPanoramaOverlayArea_4C1AEE62_5DFF_254E_4198_AEDCA79C212C.toolTip = Click to go to distillery view panorama HotspotPanoramaOverlayArea_B07C4C4D_A37A_6832_41DB_E5EBF73C7B7D.toolTip = Click to go to distillery view panorama HotspotPanoramaOverlayArea_AB8CE9F8_8DDD_0EA6_41D2_541F29EFE60F.toolTip = Click to go to distillery view panorama HotspotPanoramaOverlayArea_81C917B2_96FF_F730_41E0_EF865A45CFB2.toolTip = Click to go to entrance view panorama HotspotPanoramaOverlayArea_A98EB03D_8DD3_1D99_41DA_0AEF7C249EAA.toolTip = Click to go to entrance view panorama HotspotPanoramaOverlayArea_823BEBC5_9643_BF51_41CD_7ACE24E8FAB3.toolTip = Click to go to entrance view panorama HotspotPanoramaOverlayArea_66295FB9_7978_AF7A_41C1_83A96E207655.toolTip = Click to go to entrance view panorama HotspotPanoramaOverlayArea_41C6F3A9_4E80_8F54_41D0_4BAC926D69CD.toolTip = Click to go to table view panorama HotspotPanoramaOverlayArea_FA13EAA1_ECB5_DC82_4193_E0C4690CB3F1.toolTip = Click to learn about distilling HotspotPanoramaOverlayArea_FBCE3198_ECB6_4C82_41EB_42BF46233DAB.toolTip = Click to see distilling diagram HotspotPanoramaOverlayArea_BEB2119A_9A00_5330_41C0_8042C336194E.toolTip = Click to view the images enlarged HotspotPanoramaOverlayArea_BE2794CC_8D73_06FF_41CC_06624BD3DFED.toolTip = Click to watch the cocktail masterclass HotspotPanoramaOverlayArea_A8569073_8D3D_1DA9_41DF_E09A62B75176.toolTip = Click to watch the distilling video HotspotPanoramaOverlayArea_954BA648_85EF_1055_41BF_2B58187F48D0.toolTip = Click to watch the welcome video ## Media ### Audio audiores_215CF658_3616_C67F_41C6_176A9D5C5AE8.mp3Url = media/audio_205423F1_3616_5E30_41B6_9DAE9E9F5E19_en.mp3 audiores_21E7293D_3612_4A30_41A3_7E0B11238C2A.mp3Url = media/audio_20A580CF_3612_7A50_41AE_5609A10C4E46_en.mp3 audiores_20B86CA8_35EE_CAD0_41B9_C6C6E76E9549.mp3Url = media/audio_26B93780_35F3_C6CF_41BA_4B8C8760DC4B_en.mp3 audiores_164D17D9_3612_4670_41C6_7DAE1229D4CE.mp3Url = 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York Gin London Dry is made using the vapour distillation method in our beautiful copper still.
This traditional method captures the subtleties of flavour from each of its nine botanicals - all sourced for their quality and sustainability.
Botanicals include: juniper, coriander, lemon peel, grains of paradise, cinnamon bark, cardamom and black pepper.
We make our gin by heating Yorkshire water mixed with pure alcohol made from Yorkshire grain*. The vapour passes through a basket containing the botanicals and is then cooled back to liquid form.
The liquid is then diluted with pure filtered Yorkshire water, producing a gin with a most satisfying mouthfeel.
This method is renowned for the consistency of the gin it produces. It is also highly efficient, using less energy than other methods.
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Angelica: Earth, Balance and a Hint of Sweet Spice
Angelica root (Angelica archangelica) is one of gin’s classic trio of foundation botanicals, alongside juniper and coriander seed. It brings earthy depth, dryness and a faint sweet spice that help bind the brighter flavours together. The plant itself is a tall, aromatic member of the parsley family, with umbrella-like green flowers and a strong herbal scent.
In distillation, the root is the part most commonly used. When dried and crushed, it releases complex aromas described as woody, musky and slightly sweet — think of dry earth after rain, with hints of celery and liquorice.
Angelica gives gin its grounding note: it counterbalances citrus, smooths spice, and ties together the volatile oils from juniper and other botanicals. Without it, many gins would feel too sharp or fragmented.
Angelica has long been valued in herbal medicine, liqueurs and confectionery. In medieval Europe it was believed to protect against plague and evil spirits — hence the name archangelica. Its sweet stems were later candied and used as a garnish or treat. Today, both the root and the crystalised stems remain part of Europe’s culinary and distilling heritage.
In gin production, angelica root is typically dried and milled, then either steeped with the other botanicals or placed in a vapour basket. It acts as both a flavour bridge and a fixative, helping to lock in other aromas. Even at low levels, it adds dryness and structure that lengthen the finish of a gin.
At York Gin, we use high-quality dried angelica root as part of our classic London Dry foundation. Its subtle earthiness brings balance to the citrus and spice notes and reinforces the clean dryness that defines our house style.
Interestingly, in the UK, angelica root attracts VAT, whereas most dried herbs and spices are zero-rated. This oddity reflects its status as a “luxury” ingredient rather than an everyday foodstuff — a reminder that, historically, angelica was rare, expensive, and valued as much for its scent and supposed healing powers as for its flavour.
Quiet but essential, angelica root underpins the whole structure of a gin. It gives body, balance and a gentle sweetness that lingers — proof that even a “luxury” root can be the most down-to-earth element in the glass.
Image By Kat from St Albans, United Kingdom - Angelica archangelica, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=7219001
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Beer Street and Gin Lane are two prints issued in 1751 by English artist William Hogarth in support of what would become the Gin Act. Designed to be viewed alongside each other, they depict the evils of the consumption of gin (then a generic term for grain-based distilled spirits) as a contrast to the merits of drinking beer.
On the simplest level, Hogarth portrays the inhabitants of Beer Street as happy and healthy, nourished by the native English small beer and ale, and those who live in Gin Lane as destroyed by their addiction to the foreign spirit of gin.
Gin Lane shows shocking scenes of infanticide, starvation, madness, decay, and suicide, while Beer Street depicts industry, health, bonhomie, and thriving commerce; but there are contrasts and subtle details which some critics, believe allude to the prosperity of Beer Street as the cause of the misery found in Gin Lane.
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Earl Grey Tea: Fragrant Elegance and a Hint of Mystery
Earl Grey tea brings gentle sophistication and a distinctive aromatic lift to gin. Traditionally, it is a blend of fine black teas infused with bergamot oil – a fragrant citrus from southern Italy with notes of orange blossom and lemon zest. In spirits, it contributes floral brightness, soft tannin and a lingering citrus note that rounds out juniper’s sharpness.
At York Gin, Earl Grey tea is distilled as part of the botanical mix in York Gin Grey Lady. Rather than being added afterwards, the tea itself goes into the still, allowing its subtle flavours to integrate fully into the gin during distillation. The heat gently releases the bergamot oils and tea tannins, producing an elegant, delicately perfumed spirit with layers of citrus, floral and earthy depth.
The name Grey Lady honours one of York’s most enduring legends – the ghost said to haunt the nearby York Theatre Royal. Believed to be the spirit of a nun wrongfully accused and sealed within the theatre’s medieval walls, the Grey Lady is described as a quiet, benevolent presence. The gin captures her essence: graceful, aromatic, and distinctly York.
Earl Grey tea itself has an equally evocative history. Named after Charles Grey, British Prime Minister in the 1830s, it became the epitome of refined English taste. The bergamot not only imparted aroma but also acted as a natural preservative during long sea voyages. Its distinctive scent soon influenced perfumery, confectionery and eventually botanical distillation.
In gin-making, Earl Grey provides both flavour and structure. The black tea lends body and a touch of dryness, while the bergamot lifts the palate with bright citrus and floral top notes. It pairs naturally with orris, coriander seed and lemon peel – botanicals that echo and enhance its aromatic complexity.
In the UK, like hibiscus and angelica, Earl Grey tea attracts VAT, technically classed as a luxury ingredient rather than an everyday food. It’s an oddly fitting designation for something that brings refinement and quiet drama to a gin.
Elegant, aromatic and unmistakably English, Earl Grey tea gives York Gin Grey Lady its distinctive character – a spirit that unites theatre, legend and craftsmanship in one hauntingly beautiful expression.
Image By Sebastian Stabinger - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=17626605
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Grains of paradise (Aframomum melegueta) are small reddish-brown seeds from the ginger family, native to the West African coast. They resemble tiny cardamom seeds and have a peppery warmth balanced by notes of citrus, ginger and cardamom. In medieval Europe they were prized as a luxury spice – traders claimed they grew only in the Garden of Eden or “Paradise”, hence the name. They were also known as Melegueta or Alligator Pepper.
When black pepper became expensive or scarce, brewers and cooks used grains of paradise as a subtler, more aromatic substitute.
The spice appeared in 14th- and 15th-century English recipes for spiced wines, mead and early distilled “aqua vitae”. Its use in alcohol was later restricted by British law, and it fell out of favour for centuries before being rediscovered by modern distillers.
In gin, grains of paradise bring warmth, structure and a distinctive dry spice that sits between pepper and cardamom. The flavour opens with a soft peppery bite, develops hints of citrus zest and woody spice, and finishes with gentle heat. It enhances juniper and lengthens citrus notes, adding depth to the finish without overpowering lighter botanicals.
Today, several well-known gins – including York Gin – list grains of paradise among their botanicals. Craft distillers value it for its ability to link spice and citrus, giving a sense of completeness to the flavour. Used sparingly, it rounds out the mid-palate and adds a clean, warming lift.
Distillers usually crack the whole seeds just before distillation to release their volatile oils. The spice can be steeped directly in spirit or placed in a vapour basket, depending on the desired intensity. Even in tiny quantities, it delivers a complex warmth more refined than black pepper.
For anyone tasting gin, identifying grains of paradise is a mark of a well-balanced recipe: a hint of peppery sparkle, a trace of ginger-like warmth, and a dry, citrus-spice finish that lingers. It’s a small but essential link between gin’s medieval past and today’s carefully layered botanical blends – proof that this once-mythical “grain of Paradise” still earns its heavenly name.
Image By Adoscam - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=89157738
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Hibiscus: Bright Colour, Sharp Balance
Hibiscus – the dried crimson petals of the Hibiscus sabdariffa flower – brings vivid colour and a tart, fruit-like acidity to gin. Native to Africa and now grown widely across tropical and subtropical regions, hibiscus has long been used in teas and herbal infusions such as karkadé in Egypt and bissap in West Africa. Its flavour sits between cranberry and redcurrant: sharp, refreshing, and slightly floral.
In gin, hibiscus is prized for its vibrant, tangy edge. A small amount adds gentle tartness that brightens citrus notes and balances richer spices. It can also tint a spirit from soft blush to deep ruby, depending on contact time and strength. The colour comes from natural anthocyanins – the same pigments that give berries and red grapes their depth of hue.
At York Gin, hibiscus plays a starring role in York Gin Roman Fruit, where it is macerated post-distillation to create the gin’s distinctive imperial hue – a deep, natural crimson that nods to both its botanical origin and to the grandeur of Roman York (Eboracum). Its sharp, floral acidity enhances red berries, apple and juniper, while the colour captures the opulence and drama of the Roman era.
Historically, hibiscus was valued by the Romans for its medicinal properties, particularly as a cooling and restorative infusion. Its use in early herbal remedies makes it a fitting link to Eboracum’s past – the city’s Roman apothecaries would have recognised its healing and aromatic potential.
In gin-making today, distillers use hibiscus either during distillation (for a light floral lift) or afterwards in maceration (for colour and sharper fruit). It pairs naturally with rose, elderflower, pink peppercorn and citrus, giving a modern brightness and visual appeal.
In the UK, hibiscus – like angelica – attracts VAT, technically classed as a “luxury” ingredient rather than a staple. This quirk reflects its exotic origins and long association with high-value cordials and teas.
Beautiful, sharp and aromatic, hibiscus adds more than colour: it’s a bridge between history and flavour – linking the medicine chests of ancient Rome with the craft of modern distilling, and giving York Gin Roman Fruit its striking look and lively, balanced finish.
Image By Invertzoo - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=35518920
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Juniper: The Heart of Gin
Juniper berries – actually the fleshy seed cones of the Juniperus communis plant – are the defining botanical in gin. Without juniper, a spirit cannot legally be called gin. The berries are small, blue-black when ripe, and contain aromatic oils that deliver the unmistakable piney, resinous character at the core of every true gin.
The essential oils in juniper – particularly α-pinene, sabinene, myrcene and limonene – provide aromas of pine, citrus peel, green herbs and forest floor. Together they create the crisp, dry backbone that balances and lifts other botanicals.
At York Gin, our juniper comes from Macedonia, one of the traditional high-altitude growing regions of the Balkans. The berries here are prized for their concentration of flavour and essential oils, a result of the mountain climate and slow ripening.
Macedonian juniper is slightly sweeter and more rounded than northern European types, giving a smooth, elegant depth to the gin.
Historically, juniper was valued for its supposed medicinal powers – thought to purify the body and aid digestion. Early distillers in the Low Countries created jenever (from the French genièvre, meaning juniper), a malt spirit flavoured with juniper and herbs. When the English adopted and refined this spirit in the 17th century, gin was born. Juniper has remained at its heart ever since.
In flavour terms, juniper brings structure and identity. It opens with clean pine and citrus brightness, followed by herbal, slightly woody spice and a dry, lingering finish. It provides the framework upon which all other botanicals are layered – whether the floral lift of orris, the spice of grains of paradise, or the citrus of lemon peel.
For distillation, the berries are usually lightly crushed to release their oils, then either steeped in spirit or suspended above it in a vapour basket. Too fine a grind or too much heat can flatten its delicate aromas. Stored whole, in a cool, dry, dark place, juniper retains its potency for many months.
As both symbol and substance, juniper connects gin to its roots – a wild, aromatic evergreen that brings purity, structure and that unmistakable “gin” character recognised around the world. Macedonian berries, with their bright yet balanced flavour, sit perfectly at the centre of York Gin’s classic style.
Image http://apeldoorn.groei.nl/fileadmin/Afdelingen/Apeldoorn/Afbeeldingen/Kruiden/Kruiden_3/Juniperus_communis_bessen.jpg
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Orris Root: The Quiet Backbone of Gin
Orris root is the dried rhizome of the Iris germanica and Iris pallida plants, cultivated mainly in northern Italy — especially around Florence — where the rhizomes are traditionally harvested, peeled and aged for up to five years before use. During this long drying process, their initially bland aroma transforms into a delicate, powdery floral scent, reminiscent of violets.
In gin, orris root is rarely the dominant flavour. Instead, it acts as a powerful fixative — a botanical that binds and stabilises the essential oils from other ingredients, helping the overall aroma to last longer on the palate and nose. A gin with orris root tends to feel more cohesive, with a smoother, more rounded mouthfeel. Without it, many gins would taste sharper or less integrated.
Aged orris root carries subtle floral, woody and earthy notes that sit quietly beneath the brighter botanicals. These faint violet tones can gently lift floral ingredients such as lavender, chamomile or elderflower, while its dryness supports citrus and spice. In well-balanced recipes, it adds elegance rather than perfume — providing structure much like the base notes in a fine fragrance.
Historically, orris root was valued in perfumery, medicine and even early cosmetics. Apothecaries used it as a breath sweetener and as a scenting powder for wigs and gloves. Distillers soon recognised its value in spirits, where its long-lasting aromatic compounds improved both the bouquet and stability of their recipes.
For gin distillation, orris root is usually used dried and ground, though never too finely — over-powdering can make it bitter and cloudy. Only small quantities are needed: even a few grams can influence a full batch. It is typically steeped with the base botanicals, allowing its binding properties to weave the flavours together during distillation.
At York Gin, we use Italian orris root as part of the foundation of our botanical blend. It doesn’t shout, but it makes every other note clearer — bringing cohesion, smoothness and a hint of soft floral character to the spirit.
In short, orris root is gin’s quiet architect: unseen, understated, but essential in giving balance, depth and longevity to the flavours that define a truly refined London Dry.
Image By Lucien Mahin - Own work, CC BY-SA 3.0
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This is Inigo. We love dogs, here at York Gin (even though we have a cat in our logo!).
So we're delighted to say that we are a dog friendly venue for events, tastings and classes.
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CONTACT:
E-mail: Info@loremipsum.com
Web: www.loremipsum.com
Tlf.: +11 111 111 111
Address: York Distillery, York
Address line 2
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CONTACT:
E-mail: Info@loremipsum.com
Web: www.loremipsum.com
Tlf.: +11 111 111 111
Address: York Distillery, York
Address line 2
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