Nothing feels quite so Christmassy as a plate of mince pies. Apart from our Mince Pie Gin…
Our Mince Pie Gin has been months in the works. When trawling for seasonal flavour inspiration, it struck us that mince pies and gin would be a heavenly match. What could be better than wintry spices, raisiny fruit notes and buttery crust — in liquid form?
We hardly think we’re exaggerating when we say it’s one of our most delicious and decadent distillations yet. And should you want to try it for yourself, there’s still time to sample: sign up for the Sipping Society by the 20th of this month, and this quarter’s shipment will be sent your way, Mince Pie Gin included.
Like gin, mince pies have been enjoyed in Britain for centuries – but (also like gin) the recipe has undergone some innovations in the ensuing years.
The History of Mince Pies
Like gin, mince pies have been enjoyed in Britain for centuries – but (also like gin) the recipe has undergone some innovations in the ensuing years. It’s thought that spiced meat pies first made their way to the UK as long ago as the 12th century; supposedly it was the Crusaders who were some of the first to haul Middle Eastern spices to our fair shores. In the 13th century, Brits were already starting to consider mince pies as a Christmastime indulgence.
By the 17th century, mince pies were widely enjoyed, and came stuffed with a mix of currants, raisins, and spices — and mutton. In the 18th century, they became smaller and more sugary, though many still featured ingredients like chopped ox tongue; by the 19th century, they had come to resemble the mince pies we still gulp down today (sans ox tongue, thankfully).
What could be better than wintry spices, raisiny fruit notes and buttery crust — in liquid form?
Mince Pie Gin
That brings us to our Mince Pie Gin. We use botanicals ranging from raisins and medjool dates to cloves, allspice, and a bit of oroblanco grapefruit for citrusy sweetness. The result is a gin that’s redolent of warming spices and vanilla on the nose, which tastes like spiced raisins (with a dash of juniper), and which gives way to a buttery biscuit finale.
Should you fancy some Mince Pie Gin this festive season, we’re very pleased to offer it in the latest Sipsmith Sipping Society shipment. And it’s not the only thing to look forward to: three other limited-edition, seasonal distillations, each one crafted by our Master Distiller Jared Brown and Head Distiller Ollie Kitson, will also be sent straight to your door. You’d be hard-pressed to find a more deliciously inspired or ginful gift. (You can treat yourself to a subscription, too — we won’t tell.)