Wrecking Coast uses apple juice to create restaurant gin

Cornwall’s Wrecking Coast Distillery has created a new gin distilled with apple juice for Tom Brown’s London seafood restaurant Cornerstone.

Brown commissioned the Wrecking Coast team to develop a gin that would complement seafood dishes at his modern British restaurant Cornerstone.

“After meeting Tom and getting to know his approach to produce and ingredients it helped us focus on the type of flavour that would work for him,” said head distiller and Wrecking Coast partner Avian Sandercock.

“With his focus only on fresh fish and seafood on the menu this provided a clear direction for flavour profile, but we had to make sure it stood alone as a standout gin when served with a tonic.”

Starting with a “juniper-forward approach”, the team focused on citrus flavours with the use of Seville orange, Sicilian lemon, lime and pink grapefruit peel, as well as hedgerow rosehip and rowan berry.

In order to provide more “fruity freshness”, Wrecking Coast used Polgoon orchard’s cloudy apple juice in the distillation process, giving a flavour of “autumnal apple” and a “hint of sweetness on the palate”.

The resulting gin is brought to strength using Cornish spring water and is rested for 30 days ahead of bottling.

Cornerstone Gin has an abv of 45%. It initially launched at the restaurant in April this year, but is now available for members of the public to buy.

Last year, Wrecking Coast launched a navy strength iteration of its gin, made with Cornish scurvy grass.

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